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Mary Berry Chocolate Cupcakes

Published: Updated:
Celebrity recipe

726 Reviews

Total Time
35m
Prep Time
20m
Bake Time
15m
Serves 12
Serves 12
easy
Easy

About our Mary Berry Chocolate Cupcakes recipe:

This easy chocolate cupcake recipe was created by Mary Berry, and creates rich, indulgent cupcakes that are easy to achieve in your own kitchen.

Whether you're looking for simple chocolate fairy cakes for a party or an easy chocolate cupcake recipe for everyday baking, this Mary Berry chocolate cupcake recipe is soon to be your go-to recipe for 5-star rich, gorgeously-moreish cupcakes every time. 

In just half an hour, this quick and easy cupcake recipe will make a delicious batch of 12 delicious chocolate cupcakes, ready to pipe with your favourite topping. 

Why Bake Mary Berry’s Chocolate Cupcakes?

⭐Ready in under an hour

⭐Ideal for last-minute gatherings and parties

⭐Brilliant for getting the kids involved

14 ingredients5 steps
  • Vegetarian

For the most indulgent cupcakes...

Bake with Billington's
Billington's Golden Caster Sugar
Mary Berry Chocolate Cupcake

Ingredients

  • For the Cupcakes

    • 40gCocoa powder 
    • 4 tbspWater (boiling) 
    • 175gUnsalted Butter (Softened) 
    • 3Free range large egg whites 
    • 165gBillington's Unrefined Golden Caster Sugar 
    • 115gAllinson's Self Raising Flour 
    • 1 tspBaking powder 
  • For the Buttercream

    • 60gUnsalted butter (softened) 
    • 40gCocoa powder 
    • 250gSilver Spoon Icing Sugar 
    • 3 tbspMilk (whole) 
    • A handfulDecorations 
  • For the buttercream (alternative method)

    • 200gSilver Spoon Chocolate Fudge Flavour Icing Sugar 
    • 100gUnsalted butter (softened) 

Utensils

  • Muffin cases
  • 12 hole muffin tin
  • Spoon
  • Bowl
  • Whisk or electric whisk
  • Piping bag
  • Star nozzle
  • Microwaveable bowl

Nutritional information per 80g serving

  • Energy 365cal
  • Fat 19g
  • of which Saturates 12g
  • Carbohydrates 43g
  • of which Sugars 35g
  • Protein 4.4g
  • Salt 0.26g

Method

  1. Step 1

    Preheat the oven to 180°C/160°C/gas mark 5. Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. This may look curdled - this is normal (the image below shows what this paste should look like).

    Tip: muffin cases will give you a deeper cupcake.

    Chocolate buttercream being mixed in a glass bowl

    Ingredients for this step

    • 40gCocoa powder
    • 4 tbspWater (boiling)
  2. Step 2

    Add the eggs, butter, golden caster sugar, self-raising flour and baking powder into the cocoa powder and water mix. Mix with an electric hand whisk (or beat with a wooden spoon) until the mixture is smooth.

    Ingredients for this step

    • 3Free range large egg whites
    • 175gUnsalted butter (softened)
    • 165gBillington's Unrefined Golden Caster Sugar
    • 115gAllinson's self-raising flour
    • 1 tspBaking Powder
  3. Step 3

    Divide the cake mixture equally between the 12 paper cases. Bake in a preheated oven for about 14-15 minutes until the cupcakes are risen and springy to the touch. Cool in the cases on a wire rack.

    Tip: try using an ice cream scoop to ensure that you have evenly portioned cupcakes. 

    Chocolate cupcake batter being spooned into paper cake cases
  4. Step 4

    To make the chocolate buttercream icing, melt the butter and pour it into a bowl. Sift in the cocoa powder and icing sugar a little at a time and stir to make a glossy and spreadable chocolate buttercream. If the icing is too thick, gradually add the milk until it reaches your desired consistency.

    Alternatively, you can make a delicious chocolate fudge buttercream using Silver Spoon Chocolate Fudge Flavoured Icing Sugar. Simply blend the flavoured icing sugar with 100g of unsalted softened butter until smooth and creamy. For this method, refer to our alternative method ingredients list.

    Chocolate buttercream being piped on top of a chocolate cupcake

    Ingredients for this step

    • 60gUnsalted Butter (Softened)
    • 40gCocoa powder
    • 3 tbspMilk (whole)
    • 250gSilver Spoon Icing Sugar
    • A handfulDecorations
  5. Step 5

    To finish, fill a piping bag fitted with a star nozzle with the chocolate buttercream and pipe swirls onto the cupcakes then sprinkle with chocolate decorations and leave to set before serving.

Top Tips

If you're looking for a deeper cupcake, use muffin cases.

Try using an ice cream scoop to ensure that you have evenly portioned cupcakes.

See our video of how to make the perfect buttercream. 

Substitutions and Variations 

Substitutions 

Variations

If you loved our Mary Berry Cupcakes recipe and are looking for more quick and simple cupcakes, then see what else we have to offer below! Or see our full cupcake recipe collection.

FAQs

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