Mary Berry Chocolate Chip Cupcakes Recipe

These Mary Berry chocolate chip cupcakes are soft, light, and filled with sweet bursts of chocolate in every bite. The sponge is tender and buttery, while the topping adds a smooth finish that makes them perfect for parties, lunch boxes, or afternoon tea. This is an easy recipe ideal for beginners and reliable enough for experienced bakers. Total time is around 40 minutes from start to finish.

Ingredients

For the Cupcakes

• 175g self-raising flour
• 175g caster sugar
• 175g unsalted butter, softened
• 3 large eggs
• 1 tsp baking powder
• 2 tbsp milk
• 100g milk chocolate chips
• 1 tsp vanilla extract

For the Buttercream

• 125g unsalted butter, softened
• 250g icing sugar
• 1 tbsp milk
• 1 tsp vanilla extract

For Decoration

• Extra chocolate chips
• Chocolate shavings (optional)

How to Make Mary Berry Chocolate Chip Cupcakes Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with paper cupcake cases.
• Mix the batter: Add the flour, caster sugar, butter, eggs, baking powder, milk, and vanilla extract to a large bowl. Beat for 2 minutes until smooth and pale.
• Add the chocolate chips: Fold in the chocolate chips gently so they are evenly distributed through the mixture.
• Fill the cases: Spoon the mixture evenly into the cupcake cases, filling each about two-thirds full.
• Bake the cupcakes: Bake for 18 to 22 minutes until risen, golden, and springy to the touch.
• Cool completely: Leave in the tin for 5 minutes, then transfer to a wire rack to cool fully before icing.
• Make the buttercream: Beat the butter until soft. Gradually add icing sugar, then mix in milk and vanilla until light and fluffy.
• Decorate: Pipe or spread the buttercream over the cooled cupcakes and finish with extra chocolate chips or shavings.

Tips

Why did my cupcakes sink in the middle?

This usually happens if the oven door is opened too early or the batter is overmixed. Keep the oven closed until nearly baked.

How do I keep chocolate chips from sinking?

Toss the chocolate chips in a teaspoon of flour before folding them into the batter.

How can I make the buttercream smoother?

Use fully softened butter and sift the icing sugar before mixing.

Can I make them extra chocolatey?

Add cocoa powder to the buttercream or drizzle melted chocolate over the top.

Serving Suggestions

• Serve with tea or coffee.
• Add to party dessert tables.
• Pack into lunch boxes.
• Enjoy warm with a glass of milk.

Storage

Room Temperature

Keep in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days. Bring to room temperature before serving for best texture.

Freezing

Freeze uniced cupcakes for up to 3 months. Defrost fully, then decorate fresh.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 17g
• Saturated Fat: 10g
• Sodium: 160mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chocolate Chip Cupcakes Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft vanilla cupcakes packed with chocolate chips and topped with fluffy buttercream. A simple and delicious bake perfect for any occasion.

Ingredients

• 175g self-raising flour

• 175g caster sugar

• 175g unsalted butter, softened

• 3 large eggs

• 1 tsp baking powder

• 2 tbsp milk

• 100g chocolate chips

• 1 tsp vanilla extract

• 125g butter

• 250g icing sugar

• 1 tbsp milk

• Extra chocolate chips for topping

Directions

• Preheat oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake cases.
• Place flour, sugar, butter, eggs, baking powder, milk and vanilla into a bowl.
• Beat for 2 minutes until smooth and pale.
• Fold in the chocolate chips gently.
• Divide mixture between cupcake cases.
• Bake for 18 to 22 minutes until risen and golden.
• Cool completely on a wire rack.
• Beat butter, icing sugar and milk until fluffy.
• Pipe onto cupcakes and decorate with chocolate chips.

Notes

• Use room temperature ingredients for an even batter.
• Do not overfill the cupcake cases.
• Uniced cupcakes freeze well for up to 3 months.