Mary Berry Chocolate Cupcakes
By Billington’s
Published on 17 October 2024
This easy chocolate cupcake recipe by Mary Berry is perfect for some simple weekend baking, and will become your go-to recipe for gorgeously-moreish chocolate cupcakes every time. Time and servings
40 minsTotal time
12Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 70g cocoa powder
- 3 large free-range large eggs
- 235g unsalted butter, softened
- 165g Billington's Unrefined Golden Caster Sugar
- 115g self-raising flour
- 1 tsp baking powder
- 250g icing sugar
- 3 tbsp whole milk
- 2 tbsp chocolate sprinkles
- 1 flake, crumbled
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Line a muffin tin with paper cases. Sift in 40g cocoa powder into a bowl, pour in 4 tbsp freshly boiled water and mix into a thick paste. This may look curdled - this is normal.Step 2
Add the eggs, 175g butter, sugar, self-raising flour and baking powder. Mix until smooth.Step 3
Divide equally between the 12 paper cases, if you have one- try using an ice cream scoop to guarantee evenly portioned cupcakes. Bake for 12-15 mins until risen and springy to the touch. Cool in the cases on a wire rack.Step 4
Meanwhile, make the chocolate buttercream icing. Melt the remaining 60g butter and pour it into a bowl. Sift in the remaining 30g cocoa powder and whisk in the icing sugar a little at a time to make a glossy and spreadable chocolate buttercream, add a splash of milk to loosen if necessary.Step 5
Transfer the icing into a piping bag fitted with a star nozzle then pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.