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Chocolate cupcakes with chocolate buttercream
35Total Time
20Prep Time
15Bake Time
12Serves
Easy

Mary Berry Chocolate Cupcakes

Celebrity recipe

618 Reviews

  • Vegetarian

About this simple Mary Berry Chocolate Cupcakes recipe

This easy chocolate cupcake recipe was created by Mary Berry for rich, indulgent cupcakes that are easy to achieve in your own kitchen. Whether you're looking for simply 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 chocolate cupcakes every time. 

In just half an hour, this quick and easy cupcake recipe will make a yummy 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 the most satifsying chocolately hit!

If you love quick and simpe cupcakes, then we have plenty more in the cookie jar. Why not try our Chocolate Chip Cupcakes, for an easy twist on a easy Vanilla cupcake. Or if you love Nutella, our Nutella Cupcakes are always a winner in our kitchen. 

How to frost chocolate cupcakes?
These rich chocolate cupcakes are perfect to decorate for any occasion, all year round. Simply top with mini eggs, or sprinkle with Christmas sprinkles for the best christmas chocolate cupcakes. 

How to make my cupcakes moist and fluffy?
These cupcakes are a showstopper everytime, and are moist and fluffy. However for added moisture if you want your cupcakes to stay moist for longer, brush your sponges with a simple sugar syrup using two parts sugar to one part boiling water. Allowing it to cool before brushing onto your cooled cupcakes, top with your buttercream icing and enjoy.

How to make cupcakes from scratch?
Our simple recipe for easy cupcakes takes just three steps to bake up perfect rich chocolate cupcakes everytime. Why not try switching up your cupcakes, by topping them with cream cheese vanilla frosting or filling them with a spread of your choice - we love biscoff!

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

The gooeist, chewiest Billington's cookie

Bake with Billington's
Billington's Light Muscovado Sugar

Method

  1. 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).

  2. 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.

  3. 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 Allinson's Self Raising 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

Nutritional Information

per 80g
  • 365cal Energy
  • 18g Fat
  • 12g of which Saturates
  • 42g Carbohydrates
  • 34g of which Sugars
  • 4.4g Protein
  • 0.26g Salt

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