Mary Berry Chocolate Cupcakes

The first time I made these, I was in a bit of a mood. You know the kind—rainy day, craving something chocolatey, cupboards full of “close enough” ingredients. I swapped margarine for butter, ignored the part about sifting the cocoa, and underbaked them because I was impatient. What came out was… fine. But not Mary Berry fine. Once I followed her method properly—cold margarine, light mixing, glossy icing—I finally understood the hype. Let me show you what I got wrong, and how these became my go-to “cheer up, love” bake.

WHAT MAKES THIS RECIPE SPECIAL

Most chocolate cupcake recipes lean dense or dry. This one hits that sweet spot: light crumb, rich flavour, and icing that sets into a silky top—not a sticky mess.

• Cold margarine: Sounds odd, but it works—helps create lift and softness.
• Cocoa powder and melted chocolate: You get depth and richness without needing loads of sugar.
• The icing: It’s old-school—melted chocolate and water—simple but glossy and satisfying.

Honestly? These are the cupcakes I wish I’d had at every childhood birthday party.

INGREDIENTS + WHY THEY MATTER

• Margarine (140g) – Straight from the fridge. Helps with texture and rise. I tried butter once and they weren’t as fluffy.
• Superfine sugar (150g) – Dissolves quickly, so the crumb stays fine and even.
• Self-rising flour (115g) – Lifts the batter without fuss. No need to faff with extra raising agents.
• Cocoa powder (35g) – Sift it! Clumps = bitter surprises.
• Eggs (3 large) – Room temp for a smooth batter. Cold eggs = curdling risk.
• Baking powder (1 tsp) – Even with self-rising flour, this extra boost keeps things light.
• Bittersweet chocolate (100g) – Gives the icing real flavour. Milk chocolate made it too sweet for me.
• Butter (30g) – Just enough to give the icing a soft finish.
• Confectioners’ sugar (175g) – Sifted so your icing doesn’t go grainy.
• Water (4 tbsp) – Sounds basic, but it melts the chocolate gently and evenly.

MAKING IT YOURS (WITHOUT RUINING IT)

• No margarine? Butter works, but use it softened—not melted—and expect a denser crumb.
• Dairy-free? Use plant margarine and dairy-free chocolate. I tested it with Stork and 70% vegan dark chocolate—worked beautifully.
• Fruit topping? Raspberries are lush, but strawberries or even pomegranate seeds look great too.
• Gluten-free? Use a GF self-rising flour blend—I’ve had luck with Dove’s Farm.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cupcakes sank in middle	Batter too warm or overmixed	Use cold margarine, mix just until smooth
Icing slid off	Cakes still warm	Let them cool completely before icing
Lumpy icing	Didn’t sift sugar or rushed mixing	Always sift, and stir slowly as it cools
Crumb turned out dry	Overbaked or oven too hot	Check at 18 mins—tops should spring back

HOW TO MAKE MARY BERRY’S CHOCOLATE CUPCAKES

Preheat the Oven
Set to 400°F (200°C) or 350°F (180°C) fan. Line a muffin tin with 12 paper cases.

Make the Batter
Put margarine, sugar, flour, cocoa powder, eggs, and baking powder into a large bowl. Mix with an electric hand whisk until just smooth—don’t overdo it.

Bake
Divide the batter evenly between cases. Bake for 20 minutes until risen and springy to the touch. Cool completely on a wire rack.

Make the Icing
In a heatproof bowl, combine chocolate, water, and butter. Set over a pan of simmering water and stir until melted and smooth. Remove from heat, stir in the confectioners’ sugar. Let it cool a little—it thickens as it stands.

Decorate
Spread icing over each cupcake. If you’re feeling fancy, top with raspberries or whatever fruit you’ve got lurking in the fridge.

TIPS FROM MY KITCHEN

• I always chill the icing for 10 minutes before spreading—it sets up just enough to hold its shape.
• My cocoa is quite dark, so I sometimes add a teaspoon of golden syrup to the icing for balance.
• If you’re baking in paper liners, double up to keep the edges neat and bold—makes them look bakery-perfect.
• I use a trigger ice cream scoop to portion the batter—no drips, no uneven cupcakes.

STORAGE + SERVING

• Fridge: Once iced, they’ll keep in a sealed container in the fridge for up to 5 days.
• Freezer: Un-iced cupcakes freeze brilliantly. Wrap tight, then ice after thawing at room temp.
• Reheat: Not really necessary, but 10 seconds in the microwave makes them feel freshly baked.
• Serve with: Cold milk, strong coffee, or—my personal favourite—a scoop of vanilla ice cream and a smudge of warm raspberry jam.

FREQUENTLY ASKED QUESTIONS

Q: Can I use butter instead of margarine?
A: You can, but the texture will be denser. Cold margarine gives a lighter crumb in this recipe.

Q: Do I have to use a mixer?
A: Nope—just a wooden spoon and elbow grease will do. But make sure everything is well combined.

Q: Can I make these ahead?
A: Absolutely. Bake a day ahead, store airtight, and ice just before serving for the freshest finish.

Q: Why is my icing too runny?
A: It’s likely still too warm. Let it cool and thicken before spreading.

Q: How do I stop the tops from cracking?
A: Use room temp eggs and avoid overmixing the batter.

Try More Recipes:

• Mary Berry Chocolate Cupcakes With Ganache Icing
• Mary Berry Chocolate Cupcakes
• Mary Berry Tiny Chocolate Cupcakes