Go Back

Mary Berry's BEST EVER chocolate cupcakes

The yummiest fluffiest chocolate cupcakes I have ever tasted!
Course Dessert
Cuisine American
Keyword chocolate, cupcakes, Fluffy, mary berry, moist
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 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!