Mary Berry Chocolate Cupcakes
Introduction
When it comes to baking, few names are as iconic as Mary Berry. Renowned for her delicious recipes and baking expertise, Mary has delighted home bakers with her simple yet sophisticated creations. Among her many delightful offerings, her chocolate cupcakes stand out as a true treat for chocolate lovers.
These rich, moist cupcakes are not just a feast for the taste buds; they’re also a joy to create. Whether you're a seasoned baker or just starting your culinary journey, Mary Berry Chocolate Cupcakes are the perfect way to impress friends and family. With a luscious chocolate flavor and a beautifully fluffy texture, these cupcakes are sure to become a favorite in your baking repertoire.
These delightful treats are a chocolate lover's dream, combining a moist chocolate sponge with a hint of vanilla to create the perfect balance of sweetness. Topped with a creamy chocolate frosting that adds an extra layer of indulgence, these cupcakes are not only visually appealing but also incredibly satisfying.
Perfect for any occasion—be it a birthday, a tea party, or simply a cozy afternoon treat—Mary Berry’s recipe ensures that you’ll impress guests and satisfy cravings alike. With straightforward instructions and easily accessible ingredients, these cupcakes are a fantastic choice for bakers of all skill levels. Whether you’re making them for a special celebration or just to indulge yourself, these chocolate cupcakes are sure to delight.
- 125 g (4.4 oz) unsalted butter, softened
- 125 g (4.4 oz) caster sugar
- 2 large eggs
- 125 g (4.4 oz) self-raising flour
- 30 g (1 oz) cocoa powder
- 1 tsp baking powder
- 2 tbsp milk
- 200 g (7 oz) icing sugar
- 50 g (1.8 oz) unsalted butter, softened
- 3 tbsp cocoa powder
- 3 tbsp milk (as needed)
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Preheat the Oven: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
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Cream the Butter and Sugar: In a mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This should take about 2-3 minutes.
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Add the Eggs: Add the eggs, one at a time, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour.
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Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour, cocoa powder, and baking powder.
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Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the butter mixture using a spatula. Be careful not to overmix. Add the milk and gently combine until just smooth.
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Fill the Cases: Spoon the batter into the lined cupcake cases, filling each about two-thirds full.
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Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
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Cool: Once baked, remove the cupcakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
For the Chocolate Frosting:
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Make the Frosting: In a mixing bowl, beat together the icing sugar and softened butter. Gradually add cocoa powder and milk until you reach a smooth, spreadable consistency.
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Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag or a knife to spread the chocolate frosting on top of each cupcake.
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Decorate: Optional: Decorate with sprinkles, chocolate shavings, or any toppings of your choice.
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Enjoy: Serve your delicious Mary Berry chocolate cupcakes and enjoy!
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