Ok, so I know it is perhaps a little presumptuous to claim that these are the Best Ever Chocolate Cupcakes. However, I must confess, these are not my original recipe. They are in fact from the queen herself, Mary Berry, which may offer some insight into this somewhat daring assertion. I have made many cupcake recipes over the years, but these ones, with a few slight adaptions to the cooking times, have become my go-to.
These are so fluffy inside and absolutely have to be eaten warm out of the oven. This does create the dilemma of melting icing, but I tend to just slather it on out of the bowl and eat it all together! However, if you can restrain yourself enough to let them cool, you can create some beautiful piped designs, all topped off with a little extra grated chocolate, because really you can’t ever have too much in my opinion.
Tips to make these the Best Ever Chocolate Cupcakes
The key to keeping these cupcakes extra fluffy and moist on the inside, I cook them at a slightly lower temperature than the original recipe calls for, and also for slightly less time. I tend to check on them quite frequently towards the end, and as soon as they feel springy to the touch or a testing skewer comes out clean, I take them right out.
Rich, fluffy, and utterly moreish, you simply have to try this recipe. If you make these Best Ever Chocolate Cupcakes, and you like them, be sure to leave me a comment! I hope you love them as much as I do!
Mary Berry's BEST EVER chocolate cupcakes
For the cupcakes
- 175 g butter softened
- 165 g caster sugar
- 115 g self raising flour
- 40 g cocoa powder
- 1 tsp baking powder
- 3 eggs
- 4 tbsp boiling water
For the icing
- 60 g butter softened
- 250 g icing sugar
- 30 g cocoa powder
- 3 tbsp milk/cream add more to make runnier icing
- Preheat your oven to 190°C or 170°C fan.
- Add the cocoa powder to a large bowl. Slowly mix in the boiling water to form a paste.
- Beat in the butter and the sugar, followed by the eggs one at a time. Stir in the flour, cocoa powder and baking powder until all the ingredients are well combined.
- Spoon into a muffin tin lined with 12 cases. Place in your preheated oven for 15-20 minutes, until just bouncy to the touch. I usually check them after 15 minutes and leave them for another two, but it will depend on your oven.
- Take out of the oven and leave to cool in the tin.
- Meanwhile, to make the icing, beat together the butter and the icing sugar until combined. Add the cocoa powder and mix it in. Add your milk or cream a tablespoon at a time until it reaches your desired consistency. For a more glaze-like, pourable icing, add a little more milk and cream.
- Spread your icing over your cakes and enjoy!
Gather your ingredients
Add the boiling water to a bowl
Add the cocoa
Mix to form a paste
Add the rest of the ingredients to the bowl
Mix to combine
Line a cupcake tray with cases
Divide the mixture between the cases
Place in the oven for 15-20 minutes
When the cakes are bouncy to the touch, take out and leave to cool
Gather the ingredients for the icing
Melt the butter and add the cocoa
Stir to combine
Add the icing sugar and stir in
Gradually add the milk until you reach the desired consistency
If you want a runny icing, add a little more milk
Pipe or spread over the cakes
Sprinkle on some grated chocolate