Mary Berry’s Chocolate Cupcakes are made with margarine, superfine sugar, self-rising flour, cocoa powder, eggs, baking powder, bittersweet or semisweet chocolate, water, butter, and confectioners’ sugar. This delicious Chocolate Cupcakes recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 12 people.
This Chocolate Cupcakes Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Chocolate Cupcakes Ingredients
Cupcakes:
- 10 tbsp (5 oz/140g) margarine, from fridge
- ½ cup plus 1 tbsp (5 oz/150g) superfine sugar
- 1 cup (4½ oz/115g) self-rising flour
- 5 tbsp (1¼ oz/35g) cocoa powder
- 3 large eggs
- 1 level tsp baking powder
- a handful of fresh raspberries, to decorate (optional)
For the Icing:
- 4 oz (100g) bittersweet or semisweet chocolate, broken into pieces
- 4 tbsp water
- 2 tbsp (1 oz/30g) butter
- 1¼ cups (6 oz/175g) confectioners’ sugar, sifted
How To Make Mary Berry Chocolate Cupcakes
- Preheat the Oven: Preheat to 400°F/Convection 350°F. Line a muffin tin with 12 paper liners.
- Prepare the Cake Mixture: Measure all the cake ingredients except the raspberries into a large bowl. Beat with an electric mixer until smooth and well blended.
- Bake: Divide the mixture among the muffin cups. Bake for about 20 minutes, or until the cakes are well risen and spring back when lightly pressed. Cool completely on a wire rack.
- Make the Icing: In a heatproof bowl, combine the chocolate, water, and butter. Melt over a pan of simmering water, stirring until smooth. Remove from heat, mix in the confectioners’ sugar until well combined, and let cool slightly.
- Decorate: Spread a little icing on each cooled cupcake. Top with a raspberry or other seasonal fruit, if desired.
Recipe Tips
- Use Cold Margarine: Make sure the margarine is cold from the fridge to help the cupcakes rise better and achieve a lighter texture.
- Sift Cocoa Powder: Sift the cocoa powder before adding it to the mixture to avoid lumps in the batter and ensure a smoother consistency.
- Check for Doneness: Test the cupcakes by pressing lightly in the center; they should spring back. If they don’t, bake for a few more minutes and check again.
- Cool Completely Before Icing: Let the cupcakes cool completely on a wire rack before spreading the icing to prevent it from melting and sliding off.
- Use Room Temperature Ingredients: Ensure the eggs and margarine are at room temperature for better mixing and a more even batter.
What To Serve With Chocolate Cupcakes?
These delicious Chocolate Cupcakes pair well with a glass of cold milk, a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream. They can also be served alongside a cup of coffee, a drizzle of chocolate sauce, a side of fruit compote, or a sprinkle of powdered sugar for a tasty dessert.
How To Store Leftovers Chocolate Cupcakes?
- Refrigerate: Let the leftover Chocolate Cupcakes cool completely to room temperature. Store them in an airtight container in the fridge for up to 5 days.
- Freeze: After cooling completely, wrap the cupcakes tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 2 months. Let the cupcakes thaw at room temperature for about 1 hour before enjoying.
How To Reheat Leftovers Chocolate Cupcakes?
- In The Oven: Preheat the oven to 300°F (150°C). Put the cupcakes on a baking sheet and cover them with foil. Heat for 10-15 minutes until warm.
- In The Microwave: Place a cupcake on a microwave-safe plate. Heat on high for 10-15 seconds. Check and add more time in 5-second intervals if needed.
Mary Berry Chocolate Cupcakes Nutrition Facts
Serving Size: 1 cupcake (makes 12 servings)
- Calories: 300
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 65mg
- Sodium: 100mg
- Potassium: 150mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Queen Cakes
- Mary Berry Coconut Meringue Slices
- Mary Berry Orange Tea Bread
- Mary Berry Lucy’s Strawberry Slices
Mary Berry Chocolate Cupcakes
Description
Mary Berry’s Chocolate Cupcakes are made with margarine, superfine sugar, self-rising flour, cocoa powder, eggs, baking powder, bittersweet or semisweet chocolate, water, butter, and confectioners’ sugar. This delicious Chocolate Cupcakes recipe creates a tasty dessert that takes about 45 minutes to prepare and can serve up to 12 people.
Ingredients
Cupcakes:
For the Icing:
Instructions
- Preheat the Oven: Preheat to 400°F/Convection 350°F. Line a muffin tin with 12 paper liners.
- Prepare the Cake Mixture: Measure all the cake ingredients except the raspberries into a large bowl. Beat with an electric mixer until smooth and well blended.
- Bake: Divide the mixture among the muffin cups. Bake for about 20 minutes, or until the cakes are well risen and spring back when lightly pressed. Cool completely on a wire rack.
- Make the Icing: In a heatproof bowl, combine the chocolate, water, and butter. Melt over a pan of simmering water, stirring until smooth. Remove from heat, mix in the confectioners’ sugar until well combined, and let cool slightly.
- Decorate: Spread a little icing on each cooled cupcake. Top with a raspberry or other seasonal fruit, if desired.
Notes
- Use Cold Margarine: Make sure the margarine is cold from the fridge to help the cupcakes rise better and achieve a lighter texture.
- Sift Cocoa Powder: Sift the cocoa powder before adding it to the mixture to avoid lumps in the batter and ensure a smoother consistency.
- Check for Doneness: Test the cupcakes by pressing lightly in the center; they should spring back. If they don’t, bake for a few more minutes and check again.
- Cool Completely Before Icing: Let the cupcakes cool completely on a wire rack before spreading the icing to prevent it from melting and sliding off.
- Use Room Temperature Ingredients: Ensure the eggs and margarine are at room temperature for better mixing and a more even batter.
Mary Berry Chocolate Cupcakes