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Mary Berry Chocolate Cupcakes

Published: Updated:
Celebrity recipe

648 Reviews

Total Time
Prep Time
Bake Time
Serves 12
Serves 12

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 chocolate cupcake recipe is soon to be your go-to recipe for 5-star rich, gorgeously-moreish chocolate 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. We love whipping up an easy Chocolate Buttercream flavoured with rich cocoa powder for a satisfying chocolatey hit!

If you love quick and simple cupcakes, then why not give some of our other cupcake recipes a go? Try our Chocolate Chip Cupcakes for an easy twist on traditional Vanilla Cupcakes. If you’re a Nutella fan, our Nutella Cupcakes are always a winner for family and friends.

How to decorate chocolate cupcakes:

These rich chocolate cupcakes are perfect to decorate for any occasion, all year round. Simply top with chocolate buttercream, then add Mini Eggs. Alternatively, add a quarter of a teaspoon of Hundreds And Thousands to the top of each cupcake's buttercream topping.

How to make your cupcakes moist and fluffy:

If you want your cupcakes to stay moist for longer, brush your cooled sponges with a simple sugar syrup made from two parts granulated sugar to one part boiling water. After you’ve added the sugar syrup, top the cupcakes with your buttercream icing and enjoy.

Reasons to bake:

⭐Ready in under an hour

⭐Ideal for last-minute gatherings and parties

⭐Brilliant for getting the kids involved

12 ingredients4 steps
  • Vegetarian

For the most indulgent cupcakes...

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


  1. Step 1

    Line a muffin tin with paper cases (Tip: muffin cases will give you a deeper cupcake). 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).

    Chocolate buttercream being mixed in a glass bowl
  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

    • Free range large egg(s) (3)
    • Unsalted butter (softened) (175g)
    • Billington's Unrefined Golden Caster Sugar (165g)
    • Allinson's self-raising flour (115g)
    • Baking Powder (1 tsp)
  3. Step 3

    Divide the cake mixture equally between the 12 paper cases. (Tip: try using an ice cream scoop to ensure that you have evenly portioned cupcakes). Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until the cupcakes are risen and springy to the touch. Cool in the cases on a wire rack.

    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 stir in the icing sugar a little at a time to make a glossy and spreadable chocolate buttercream.

    If the icing is too thick, gradually add the milk until it reaches your desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.

    Chocolate buttercream being piped on top of a chocolate cupcake


  • For the Cupcakes

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

    • 60gUnsalted butter (softened) 
    • 30gCocoa powder 
    • 3 tbspMilk (whole) 
    • 250gSilver Spoon Icing Sugar 
    • A handfulDecorations 


  • 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 18g
  • of which Saturates 12g
  • Carbohydrates 42g
  • of which Sugars 34g
  • Protein 4.4g
  • Salt 0.26g

648 Baker Ratings

Absolutely delicious and very easy to make, went down well with family and will recommend to family and friends

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1 baker loved this!

They were so light and moist. Went down a treat. Brilliant recipe....

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1 baker loved this!

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