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Mary Berry's Chocolate Cupcakes Tried & Tested

Mary Berry chocolate cupcake

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2.659 stars based on 190 ratings

This recipe is pure chocolate indulgence. Children will love to decorate with chocolate strands and chocolate decorations.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:24
  • Skill level:easy

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Ingredients

chocolate cupcake

  • 4tbsp 4tbsp Water boiling
  • 40g 1½ oz Cocoa powder
  • 3 3 Egg(s) (free range)
  • 175g 6¼ oz Butter (unsalted) softened
  • 165g 5⅞ oz Unrefined golden caster sugar (we like Billington's)
  • 115g 4⅛ oz Self-raising white flour (we like Allinson)
  • 1tsp 1tsp Baking powder rounded

chocolate icing

  • 60g 2⅛ oz Butter (unsalted)
  • 30g 1⅛ oz Cocoa powder
  • 3tbsp 3tbsp Milk (whole)
  • 250g 8⅞ oz Unrefined golden icing sugar (we like Billington's)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Line two 12-hole muffin tins with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).

    Ingredients for this step

    • 40g 1½ oz Cocoa powder
    • 4tbsp 4tbsp Water boiling
    • 3 3 Egg(s) (free range)
    • 175g 6¼ oz Butter (unsalted)
    • 165g 5⅞ oz Unrefined golden caster sugar (we like Billington's)
    • 115g 4⅛ oz Self-raising white flour (we like Allinson)
    • 1tsp 1tsp Baking powder rounded
  2. Classic mode Step 2

    Divide the mixture equally between the 24 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 10 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.

  3. Classic mode Step 3

    To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. Using a palette knife spread the icing over the cakes and leave to set before serving.

    Ingredients for this step

    • 60 60 Butter (salted)
    • 30g 1⅛ oz Cocoa powder
    • 250g 8⅞ oz Unrefined golden icing sugar (we like Billington's)