This foolproof Mary Berry chocolate cupcake recipe is pure chocolate indulgence. Children will love to decorate with chocolate strands and chocolate decorations.
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
MetricImperial
For the Cupcakes
4 tbspWater (boiling)
40gCocoa powder
3Free range large egg(s)
175gUnsalted butter (softened)
165gBillington's Unrefined Golden Caster Sugar
115gSelf-raising white flour
1 tspBaking powder
For the Buttercream
60gUnsalted butter (softened)
30gCocoa powder
3 tbspMilk (whole)
250gSilver Spoon Icing Sugar
A handfulDecorations
Utensils
Cupcake case
Piping bag
Star nozzle
12 hole cupcake tray
Recipe Reviews
Really lovely chocolatey cupcakes, I ate 2!
Love these cakes! Super easy and I will definitely use this cupcake recipe again!
sooo good can't believe it
Me and my sister thought they were scrumptious and we enjoyed making them.😀❤️
Made these cupcakes today with my kids such an easy recipe to follow and so so yummy will definitely be making these again. The kids definitely gave them a thumbs up!
I made these for my family and everyone loved them. I recommend this recipe to anyone who loves to bake.