I’ve always had a soft spot for chocolate cupcakes. There’s something magical about the combination of fluffy cake and rich chocolate. A few years ago, I came across Mary Berry’s chocolate cupcakes with ganache icing, and it immediately became one of my go-to recipes. The first time I made these, the kitchen filled with the most inviting scent of chocolate and warm vanilla, and when I tasted them-pure bliss.
Since then, I’ve made these cupcakes for birthdays, family gatherings, and even quiet evenings when I just want a treat. I’ve learned a lot along the way about perfecting the texture and getting the ganache just right. And now I’m sharing it all with you, so you can enjoy them just as much as I do.
Mary Berry Chocolate Cupcakes With Ganache Icing Recipe
Mary Berry’s recipe is simple yet packed with flavor. The cupcakes themselves are light and airy, with a rich chocolate flavor. The ganache icing is smooth and decadent, giving these cupcakes a professional look while being easy to whip up.
Ingredients Needed
For the cupcakes:
- 100g unsalted butter (softened)
- 175g caster sugar
- 2 large eggs
- 200g self-raising flour
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 150ml milk
For the ganache icing:
- 200g dark chocolate (70% cocoa works best)
- 200ml double cream
Equipment Needed
- Cupcake tray (12 holes)
- Paper cupcake liners
- Mixing bowls
- Electric mixer or hand whisk
- Sieve (for the cocoa powder)
- Saucepan
- Heatproof bowl (for the ganache)
- Spoon or piping bag (for icing)
How To Make Mary Berry Chocolate Cupcakes With Ganache Icing?
I remember the first time I made this recipe-it felt like a full-on baking adventure. The process is pretty straightforward, but there are a few key steps that make these cupcakes stand out.
- Preheat the oven to 180°C (fan oven 160°C). Line your cupcake tray with paper liners. This step is essential so the cupcakes don’t stick.
- Cream the butter and sugar. Using an electric mixer, cream together the butter and sugar until it’s light and fluffy. This is the stage where your cupcakes begin to get that soft, airy texture. Don’t rush it.
- Add the eggs. Add the eggs one at a time, mixing after each. If the mixture looks like it’s curdling, you can add a spoonful of flour to help bring it together.
- Fold in the dry ingredients. Sift together the self-raising flour and cocoa powder, then fold them gently into the butter and sugar mixture. This part is important for keeping the cupcakes light. Gradually add the milk and vanilla extract. The batter should be smooth and just slightly thick.
- Bake the cupcakes. Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool in the tray for a few minutes, then transfer them to a wire rack to cool completely.
- Make the ganache. For the ganache, chop the chocolate into small pieces and place it in a heatproof bowl. Heat the double cream in a saucepan until it’s almost boiling, then pour it over the chocolate. Stir gently until the chocolate has melted and the mixture is smooth.
- Decorate. Once the cupcakes are fully cooled, spread the ganache over the top with a spoon or pipe it for a more decorative finish. You can also add sprinkles, nuts, or extra chocolate shavings for a personal touch.
Recipe Variations
- Milk chocolate ganache: If dark chocolate isn’t your thing, you can substitute it with milk chocolate for a sweeter, creamier icing.
- Add-ins: Try adding a handful of chocolate chips to the cupcake batter for an extra burst of chocolate in every bite.
- Flavored ganache: You can infuse the cream with flavors like orange zest, mint leaves, or coffee before pouring it over the chocolate for a fun twist.
- Cupcake flavors: While the chocolate version is divine, you could switch the base with other flavors. Try adding some finely grated orange zest to the batter, or make it a marble effect by swirling in some white chocolate.
What Goes Well With Mary Berry Chocolate Cupcakes With Ganache Icing?
While these cupcakes are indulgent on their own, a few additions can make them even more spectacular.
- Tea or Coffee: These cupcakes pair beautifully with a hot beverage. I love having them with a cup of freshly brewed coffee or a rich Earl Grey tea. The slight bitterness of the drink complements the sweetness of the chocolate.
- Ice cream: A scoop of vanilla or chocolate ice cream is the perfect sidekick to these cupcakes if you’re looking for a more decadent dessert.
- Fresh fruit: Some fresh berries or even caramelized bananas can lighten the richness of the cupcakes and offer a refreshing contrast.
- Whipped cream or custard: If you’re serving these as part of a larger meal or want to go all out, serve them with some lightly sweetened whipped cream or a warm custard.
What I Have Learnt
Baking, especially when it comes to something as delicate as cupcakes, is a mix of patience and precision. Here are a few things I’ve picked up over time:
- Don’t over-mix the batter. Gently folding in the flour and cocoa helps keep the texture light and airy.
- Let the cupcakes cool fully. If you frost them too early, the ganache may melt and slide off. Patience pays off.
- Room temperature ingredients are key. Cold butter and eggs can affect the texture, so I always make sure to bring them to room temp before I start.
- Use quality chocolate. The ganache is the star of this recipe, and the better the chocolate, the better the flavor.
- Personalize the recipe. This is one of those recipes where you can get creative-add a bit of your favorite flavor or change the topping for different occasions.
FAQs
What Ingredients Are Needed For Mary Berry’s Chocolate Cupcakes With Ganache Icing?
To make Mary Berry’s chocolate cupcakes with ganache icing, you will need the following ingredients: 100g self-raising flour, 100g caster sugar, 100g unsalted butter, 2 large eggs, 2 tablespoons cocoa powder, 1/2 teaspoon baking powder, 1 teaspoon vanilla extract, and 2 tablespoons milk. For the ganache icing, you will need 100g dark chocolate and 100ml double cream.
How Do You Make The Ganache Icing For Mary Berry’s Chocolate Cupcakes?
To make the ganache icing, chop the dark chocolate into small pieces and place it in a heatproof bowl. In a separate pan, heat the double cream over medium heat until it starts to simmer. Pour the hot cream over the chopped chocolate and stir until the mixture is smooth and glossy. Allow it to cool to room temperature before using it to frost the cupcakes.
What Is The Baking Time And Temperature For Mary Berry’s Chocolate Cupcakes?
Mary Berry’s chocolate cupcakes should be baked at 180°C (160°C for fan ovens) or 350°F for 20-25 minutes, or until a skewer inserted into the center comes out clean. It’s important to allow the cupcakes to cool completely before applying the ganache icing.