Baking Mad show you how to make Mary Berry Chocolate Cupcakes. This Mary Berry Chocolate Cupcake recipe is one of our most popular recipes on the Baking Mad website! With so many 5 star reviews, it’s easy to see why. To make this recipe, we’ve got the full recipe here:


4 tbsp Water (Boiling)
40g Cocoa Powder
3 Free Range Large Egg(s)
175g Unsalted Butter (Softened)
165g Unrefined Golden Caster Sugar (we like Billington’s)
This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons.

115g Self-Raising White Flour
1 tsp Baking Powder
For the Buttercream
60g Unsalted Butter (Softened)
30g Cocoa Powder
3 tbsp Milk (Whole)
250g Unrefined Golden Icing Sugar (We Like Billington’s)
This unrefined golden icing sugar gives the most amazing caramel undertone and colour. It is perfect for buttercream, dusting cakes or making delicious macaroons.

A Handful Chocolate decorations

Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon).

Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack.

To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving.


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