These Chocolate Cupcakes are rich, moist, and topped with a silky ganache icing that melts in your mouth. They’re perfect for teatime, birthdays, or even stacked on a cake stand for a special occasion. The deep chocolate flavour, soft texture, and glossy topping make them a crowd-pleaser every time!
Ingredients Needed
For the Cupcakes:
- 25g (1oz) cocoa powder
- 3 tbsp milk
- 100g (4oz) butter, softened
- 100g (4oz) self-raising flour
- 150g (5oz) caster sugar
- 2 large eggs
For the Ganache Icing:
- 50ml (2fl oz) double cream (not extra thick)
- 60g (2½oz) plain chocolate (39% cocoa solids), chopped
To Decorate:
- Plain or white chocolate curls or shavings
How To Make Chocolate Cupcakes with Ganache Icing
- Preheat the oven: Set it to 180°C / fan 160°C / gas 4. Line a 12-hole muffin tin with paper cases to help the cupcakes hold their shape.
- Make the cupcake batter: In a large bowl, mix the cocoa powder with the hot milk, stirring until smooth. Add the butter, flour, sugar, and eggs, then beat everything together until smooth and combined.
- Bake the cupcakes: Spoon the batter evenly into the paper cases. Bake for 20–25 minutes, until risen and golden brown. Remove from the muffin tin and let them cool completely on a wire rack.
- Make the ganache icing: Heat the double cream in a small pan until it reaches a scalding point (just before boiling). Remove from heat and add the chopped chocolate, stirring until melted and glossy. Let it cool until it thickens to a spreadable consistency.
- Ice and decorate: Spread or pipe the ganache over the cooled cupcakes. Sprinkle with chocolate curls or shavings for a decorative finish.
Recipe Tips
- Use room temperature ingredients for a smooth batter and even rise.
- Don’t overheat the cream—remove it from the heat as soon as it’s hot to prevent the ganache from splitting.
- Let the ganache cool slightly before icing—it should be thick but still spreadable.
- Bake in batches if needed—baking only one tray at a time ensures even cooking.
How To Store Leftovers
At Room Temperature: Store in an airtight container for up to 2 days.
In the Fridge: Keep in a sealed container for up to 5 days. Let them come to room temperature before serving for the best texture.
Freezing: Freeze the uniced cupcakes in an airtight container for up to 2 months. Defrost and add ganache before serving.
Try More Recipes:
- Mary Berry Tiny Chocolate Cupcakes
- Mary Berry Lemon Cupcakes
- Mary Berry Ginger Cupcakes
- Mary Berry Carrot Cupcakes
Mary Berry Chocolate Cupcakes With Ganache Icing
Description
These Chocolate Cupcakes are pure chocolate indulgence! The moist sponge and glossy ganache make them an irresistible treat for any occasion. Whether you’re baking for a party or just craving something sweet, these cupcakes will hit the spot. Try them today and enjoy every chocolaty bite!
Ingredients
For the Cupcakes:
For the Ganache Icing:
To Decorate:
Instructions
- Preheat the oven: Set it to 180°C / fan 160°C / gas 4. Line a 12-hole muffin tin with paper cases to help the cupcakes hold their shape.
- Make the cupcake batter: In a large bowl, mix the cocoa powder with the hot milk, stirring until smooth. Add the butter, flour, sugar, and eggs, then beat everything together until smooth and combined.
- Bake the cupcakes: Spoon the batter evenly into the paper cases. Bake for 20–25 minutes, until risen and golden brown. Remove from the muffin tin and let them cool completely on a wire rack.
- Make the ganache icing: Heat the double cream in a small pan until it reaches a scalding point (just before boiling). Remove from heat and add the chopped chocolate, stirring until melted and glossy. Let it cool until it thickens to a spreadable consistency.
- Ice and decorate: Spread or pipe the ganache over the cooled cupcakes. Sprinkle with chocolate curls or shavings for a decorative finish.