Mary Berry Chocolate Cupcakes With Ganache Icing

These cupcakes were a bit of a revelation for me. I usually default to buttercream because it’s quick and predictable. But ganache? That’s a whole new level of grown-up, glossy, melt-in-your-mouth luxury. And you know what? It’s much easier than I expected.

The first time I made these, I rushed the ganache and ended up with a thin, drippy mess. Lesson learned: patience is key. Once I let it cool to the right texture—spoonable but still soft—it spread like a dream and set with that beautiful shine you always see in fancy patisserie windows.

So if you’re after a bake that looks (and tastes) like you’ve gone all-out, but actually comes together with very little fuss—this one’s for you.

Why This One Works So Well

• Ganache instead of buttercream – It’s richer, smoother, and elevates these from “kid’s party” to “after-dinner treat.”
• The cocoa paste method – Mixing the cocoa powder with milk first gives a deeper, smoother chocolate flavour. No dry, clumpy batter.
• One-bowl magic – Once the cocoa paste is ready, everything goes in. Quick, clean, and foolproof.

And you don’t need any special equipment. No stand mixer, no piping tips—just a spoon and a little chocolate confidence.

Ingredients + Why They Matter

• Cocoa Powder + Milk – You bloom the cocoa in hot milk to unlock that full, chocolatey depth. It’s worth the extra step.
• Butter (room temp) – Makes the sponge tender and flavourful. Cold butter won’t mix properly—don’t skip softening it.
• Self-Raising Flour – Gives the cakes their lift. If you only have plain flour, add 1 tsp baking powder per 100g.
• Caster Sugar – Dissolves quickly into the batter. Keeps things light.
• Eggs – Bind and structure. Room temp eggs help everything mix evenly.
• Double Cream + Plain Chocolate (Ganache) – The cream melts the chocolate into a glossy, spreadable dream. I tested this with 39% cocoa solids—it’s balanced, not too bitter.

Making It Yours (Without Ruining It)

• Dairy-free option – Swap butter for baking spread and use coconut cream + dairy-free chocolate for the ganache. I’ve done this—it’s rich and coconutty in the best way.
• Extra chocolatey? Stir some mini chocolate chips into the batter before baking.
• Fancy finish? Pipe the ganache into tall swirls, then top with chocolate curls or edible gold for a celebration-worthy look.
• Not into ganache? Swap for chocolate buttercream or a dusting of icing sugar. Still delicious.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Ganache too runny	Didn’t cool long enough before spreading	Let it sit 15–20 mins at room temp until thickened
Ganache split or curdled	Overheated the cream or used extra-thick cream	Use standard double cream and remove from heat early
Cakes domed too much	Oven was too hot or batter overmixed	Mix gently, don’t overbeat, and bake at the right temp
Cakes were dry	Overbaked or too little fat	Check at 20 mins, and make sure your butter’s soft

How to Make Mary Berry’s Chocolate Cupcakes with Ganache Icing

1. Preheat oven to 180°C / fan 160°C / gas 4. Line a 12-hole muffin tin with paper cases.
2. Make cocoa paste: In a large bowl, mix cocoa powder with hot milk until smooth and glossy.
3. Add remaining ingredients: Butter, sugar, flour, and eggs. Beat everything together until smooth.
4. Bake: Spoon batter into the paper cases. Bake 20–25 minutes until risen and springy. Cool completely on a wire rack.
5. Make ganache: Heat cream just to the boil. Remove from heat, stir in chopped chocolate until melted and glossy.
6. Cool ganache: Let it sit for 15–20 minutes until thickened but still spreadable.
7. Decorate: Spread or pipe ganache onto cooled cupcakes. Sprinkle with chocolate curls or shavings.

Tips from My Kitchen

• I use a melon baller to scoop even amounts of batter into the cases—keeps them all the same size.
• If the ganache sets too firm, a quick 5-second zap in the microwave brings it back.
• For chocolate curls, I use a vegetable peeler on a bar of chocolate straight from the fridge.

Storage + Serving

• Room Temp: Keep in an airtight container up to 2 days. Best texture.
• Fridge: Store up to 5 days—bring to room temp before eating so the ganache softens.
• Freezer: Freeze uniced cupcakes for up to 2 months. Defrost, then ganache before serving.

These are lovely with a flat white or a glass of milk, depending on your audience.

FREQUENTLY ASKED QUESTIONS

Q: Can I use milk chocolate for the ganache?
A: You can, but it’ll be much sweeter and softer. Stick to plain chocolate (around 39–50%) for best results.

Q: My ganache split—what do I do?
A: Try whisking in a splash of warm milk or cream—it can help bring it back together.

Q: Can I pipe the ganache?
A: Yes! Just make sure it’s thickened enough to hold its shape. Chill it slightly if needed.

Q: Can I double the recipe for a party?
A: Absolutely. Just bake in two batches or use multiple trays. The ganache scales easily too.

Q: Can I make them ahead?
A: Yes. Bake the cakes the day before, and ice them the next day once cooled. They’ll taste freshly made.

Try More Recipes:

• Mary Berry Tiny Chocolate Cupcakes
• Mary Berry Lemon Cupcakes
• Mary Berry Ginger Cupcakes
• Mary Berry Carrot Cupcakes