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How to make chocolate cupcakes
This foolproof Mary Berry chocolate cupcake recipe is pure chocolate indulgence. Children will love to decorate with chocolate strands and chocolate decorations.
In just 35 minutes you'll have made a batch of 12 delicious chocolate cupcakes.
Love all things chocolate? Give our chocolate brownies a go next.
Method
Step 1:
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. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).
Step 2:
Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.
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. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.
Ingredients
For the Cupcakes
- 4 tbsp Water (boiling)
- 40g Cocoa powder
- 3 Free range large egg(s)
- 175g Unsalted butter (softened)
- 165g Billington's Unrefined Golden Caster Sugar
- 115g Self-raising white flour
- 1 tsp Baking powder
For the Buttercream
- 60g Unsalted butter (softened)
- 30g Cocoa powder
- 3 tbsp Milk (whole)
- 250g Silver Spoon Icing Sugar
- A handful Decorations
Utensils
- Cupcake case
- Piping bag
- Star nozzle
- 12 hole cupcake tray
Recipe Reviews
very good- loved them!
Have a tiny oven so only made a third of the mix but ended up with 6 buns/cupcakes. For home eating so skipped the buttercream. The cakes are good. 15 mins in the oven, not too sweet. For an occasion they could do with some buttercream and wouldn’t be too sickly.
Not the best recipe too eggy
Best cupcake recipe you’ll find.
Perfect cakes that don't need a buttercream topping. I substituted some almond flour in place of ordinary flour and used xylitol instead of sugar.
The recipe was great and the icing was delicious. The cake is very soft and simple definitely recommend 💯
Ingredients
For the Cupcakes
- 4 tbsp Water (boiling)
- 40g Cocoa powder
- 3 Free range large egg(s)
- 175g Unsalted butter (softened)
- 165g Billington's Unrefined Golden Caster Sugar
- 115g Self-raising white flour
- 1 tsp Baking powder
For the Buttercream
- 60g Unsalted butter (softened)
- 30g Cocoa powder
- 3 tbsp Milk (whole)
- 250g Silver Spoon Icing Sugar
- A handful Decorations
Utensils
- Cupcake case
- Piping bag
- Star nozzle
- 12 hole cupcake tray