Mary Berry Chocolate Cupcakes Recipe

• Before you fill your muffin tins with 12 cupcake liners, heat your oven to 400°F (204°C).
• Sift your cocoa powder into a large mixing bowl.
• Heat water in a pot or microwave until it boils.
• Pour the boiling water into the mixing bowl with the cocoa powder very carefully.
• Using a spatula, mix the water and cocoa powder. Next add the eggs and give it one more stir.
• Stir in the flour, baking powder, and sugar to make a batter.
• Divide your batter evenly among 12 cupcake liners, filling each to a ⅔ to ¾ of the way.
• Preheat the oven to 400°F (204°C). Bake for 12 to 15 minutes.
• Remove from the oven and cool on the muffin pan for several minutes before transferring to a wire cooling rack.
• Once the cupcakes are totally cool, make your buttercream, pipe it on, and garnish with coarse sugar and chocolate sprinkles.

How To Serve Mary Berry Chocolate Cupcakes Recipe?

Sift in the cocoa powder and gradually whisk in the icing sugar to get a glossy, spreadable consistency. Add a small amount of milk at a time to the frosting if it’s too thick until the desired consistency is reached. Pipe icing over cupcakes, sprinkle chocolate on top, and allow to set before serving.

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Pro Tips To Make Perfect Mary Berry Chocolate Cupcakes Recipe

• All it takes to achieve the beautiful dome and prevent a flat top is to bake at 400°F (205°C). At this temperature, the cupcake’s sides will solidify first, allowing the cupcake to rise.
• Making your own handmade version is quite simple! The general rule is to add two teaspoons of baking powder for every cup of flour.
• Make sure to thoroughly mix, sifting the blended flour to ensure that the baking powder is dispersed evenly.

How To Store Leftover Mary Berry Chocolate Cupcakes Recipe?

• You can store your baked cupcakes for up to two days at room temperature. When storing the cupcakes at room temperature, cover them loosely.
• Cupcakes are best consumed within 4 to 5 days of being refrigerated, when they should be carefully wrapped in plastic cling film. When kept in the refrigerator, most cupcakes can last up to 7 days.

Mary Berry Chocolate Cupcakes Recipe

Mary Berry Chocolate Cupcakes Ingredients

• Cocoa powder: 40 grams
• Baking powder: 1 tsp
• Self-raising Flour: 115 grams
• Caster sugar: 165 grams
• Boiling water: 4 tbsp
• Butter: 175 grams

Mary Berry Chocolate Cupcakes Recipe Instructions

Step 1: Set aside 12 cupcake liners in your muffin tins and preheat the oven to 400°F (204°C).

Step 2: Put your cocoa powder in a big mixing bowl and sift it.

Step 3: Bring water to a boil in a saucepan or microwave.

Step 4: Carefully transfer the hot water into the mixing bowl containing the cocoa powder.

 

 

Step 5: The water and cocoa powder should be combined with a spatula to form a chunky, slightly dry mixture.  Add the eggs, and stir once more.

Step 6: To prepare the batter, add the sugar, flour, and baking powder – and mix well.

Step 7: Evenly divide your batter into 12 cupcake liners, filling each ⅔ to ¾ full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean, at 400°F (204°C).

Step 8: Take out of the oven and let cool in the muffin tray for a few minutes, then move to a wire cooling rack to finish cooling.

 

 

Step 9: Make your buttercream after the cupcakes are completely cool, pipe it on, and then decorate with chocolate sprinkles, and coarse sugar. Serve and enjoy!

Mary Berry Chocolate Cupcakes Recipe Nutrition Facts

• Calories: 213 kcal
• Protein: 4 grams
• Fat: 13 grams
• Fiber: 1 grams
• Sodium: 121 mg
• Sugar: 13 grams
• Carbohydrate: 22 grams
• Cholesterol: 77 mg
• Saturated Fat: 8 grams
• Unsaturated Fat: 1 grams
• Trans Fat: 1 gram

NOTES

• Nutrition values are an estimate only.

Frequently Asked Questions

Why Do The Middles Of My Cupcakes Collapse?

This commonly happens when you overbatter. An excessive amount of air may enter the batter as a result of vigorous pounding or mixing. Then the air crumbles, along with your cupcakes.

Why Do My Crumbly Chocolate Cupcakes Are Out There?

Adding too much flour or other dry ingredients will cause the batter’s moisture to be absorbed, resulting in a dry crumb. If you don’t beat in enough butter, the cupcakes will be dense and crumbly.

How Can Cakes And Cupcakes Be Kept Moist?

When storing cake, it is recommended to wrap it in plastic wrap first, then aluminium foil. This prevents the cake from drying out from the air and preserves moisture inside. Cupcakes must be stored in a sealed container.

What Breaks The Top Of Cupcakes?

An imbalance in the recipe. The batter may become dense and less “flexible” due to an overabundance of flour or inadequate liquid, such as milk or eggs, which may result in surface cracking and a dense, heavy texture after baking.

Conclusion

Make these amazingly soft Mary Berry Chocolate Cupcakes Recipe if you’re in the mood for chocolate! The silky, creamy chocolate buttercream icing on these cupcakes is sure to wow your chocolate-loving relatives!