Mary Berry Tiny Chocolate Cupcakes

Tiny Chocolate Cupcakes by Mary Berry is made with cocoa powder, large eggs, baking spread, caster sugar, self-raising flour, vanilla extract, and chocolate spread. This easy Tiny Chocolate Cupcakes recipe creates a delicious dessert that takes about 25minutes to prepare and can serve up to 36 people.

This Tiny Chocolate Cupcakes Recipe Is From Simple Comforts Cookbook by Mary Berry

Mary Berry Tiny Chocolate Cupcakes Ingredients:

• 1 tbsp / 15 ml cocoa powder, sieved
• 2 tbsp / 30 ml boiling water
• 2 large eggs
• 100g / 4 oz baking spread
• 100g / 4 oz caster sugar
• 100g / 4 oz self-raising flour
• 1 tsp / 5 ml vanilla extract

For The Icing:

• 100g / 4 oz chocolate spread

How To Make Mary Berry Tiny Chocolate Cupcakes?

1. Prepare the Oven: Preheat the oven to 180°C/160°C fan/Gas 4 (350°F). Line 3 mini-muffin tins (36 holes) with petit four cases.
2. Mix the Cocoa: In a large bowl, mix 1 tbsp / 15 ml of sieved cocoa powder with 2 tbsp / 30 ml of boiling water until the cocoa dissolves and the mixture becomes runny.
3. Combine the Ingredients: Add 2 large eggs, 100g / 4 oz baking spread, 100g / 4 oz caster sugar, 100g / 4 oz self-raising flour, and 1 tsp / 5 ml vanilla extract to the bowl. Whisk everything together using an electric hand whisk until the mixture is light and fluffy.
4. Fill the Cases: Spoon the mixture evenly into the prepared cases.
5. Bake the Cupcakes: Place the tins in the preheated oven and bake for 12–15 minutes until the cakes are well risen and spring back when pressed lightly with a finger.
6. Cool the Cupcakes: Allow the cupcakes to cool in their paper cases on a wire rack.
7. Ice the Cupcakes: Once cooled, spread a little chocolate spread over the top of each cake

Recipe Tips:

• Room Temperature Ingredients: Make sure your eggs and baking spread are at room temperature. This makes mixing easier and gives a smoother batter for better cupcake rise.
• Sieve the Cocoa: Always sieve the cocoa powder to get rid of any lumps. This helps spread the cocoa evenly in the batter, giving your cupcakes a rich chocolate taste.
• Don’t Overfill: Only fill the cupcake cases halfway. This allows the batter to rise properly without spilling over, giving you nice, neat cupcakes.
• Check if They’re Done: Lightly press the top of the cupcakes with your finger; if they bounce back, they’re ready. Be careful not to overbake, or they’ll turn out dry.
• Cool Before Icing: Let the cupcakes cool completely before you add the icing. If they’re still warm, the icing will melt and won’t stay in place.

What To Serve With Tiny Chocolate Cupcakes?

These moist Tiny Chocolate Cupcakes pair well with fresh berries, whipped cream, ice cream, or a warm cup of coffee or tea. They can also be served alongside fruit salad, yogurt, milk, or a glass of cold juice for a tasty dessert.

How To Store Leftovers Tiny Chocolate Cupcakes?

• Refrigerate: First, let the leftover Tiny Chocolate Cupcakes cool to room temperature. Then, place them in an airtight container and store them in the refrigerator. They will stay fresh for up to 3 days.
• Freeze: Once the Tiny Chocolate Cupcakes have cooled completely, place them in a single layer in a freezer-safe container. They can be frozen for up to 2 months. To thaw, leave them at room temperature for a few hours before serving.

Mary Berry Tiny Chocolate Cupcakes Nutrition Facts

Serving Size: 1 cupcake (out of 36)

• Calories: 97 kcal
• Total Fat: 5g
• Saturated Fat: 1.5g
• Cholesterol: 5.5mg
• Sodium: 87mg
• Potassium: 67.5mg
• Total Carbohydrate: 13g
• Dietary Fiber: 0.6g
• Sugars: 10g
• Protein: 0.9g

Try More Mary Berry Recipes:

• Mary Berry Lemon Cupcakes
• Mary Berry Chocolate Cupcakes
• Mary Berry Carrot Cupcakes
• Mary Berry Banoffee Meringue Roulade
• Mary Berry Key Lime Tranche