These delightfully tender Mary Berry chocolate cupcakes are a real treat to bake up for any occasion, or just because you're craving some chocolate! Your chocoholics in the family will love the tasty cupcakes, especially when topped with rich chocolate buttercream frosting!
Preheat oven to 400°F (204°C) andline your muffin tins with cupcake liners, enough for 12 cupcakes.
For The Cupcakes
Sift your cocoa powder into a large mixing bowl.
½ cup cocoa powder
Using your microwave or sauce pan heat water to boiling.
¼ cup water
Pour the boiling water carefully into the mixing bowl with the cocoa powder.
Using a spatula or whisk combine the water and cocoa powder into a chunky, slightly dry paste. Add the softened butter, use a hand mixer or beat by hand until mixed well. Next, add the eggs and mix again.
3 large eggs, 12 tablespoon unsalted butter
Add the sugar, flour, and baking powder and thoroughly combine to make the batter.
¾ cup sugar, 1 cup self-rising flour, 1 teaspoon baking powder
Divide your batter evenly into 12 cupcake liners to ⅔ to ¾ full. Bake at 400°F (204°C) for 12 to 15 minutes or until an inserted toothpick comes out clean.
Remove from oven and allow to cool in the muffin tin for a few minutes before transferring to a wire cooling rack to cool completely.
1 batch chocolate buttercream
When cupcakes are fully cooled make your buttercream and pipe on to apply, then garnish with chocolate sprinkles, funfetti, or coarse sugar. Serve and enjoy!
***Nutritional information is only for the cupcakes.To make your own self-rising (self-raising) flour, measure out 1 ½ teaspoons of baking powder then finish filling 1 cup with all-purpose flour. Whisk and/or sift the flour and baking powder together thoroughly before using the homemade self-rising flour in a recipe.