These Mary Berry-inspired chocolate chip cupcakes are soft, light, and buttery, with little pockets of melted chocolate in every bite. They are simple enough for beginners, but they bake up neatly and taste like something you would proudly set out for guests. Finished with a fluffy vanilla buttercream and a shower of mini chips, they are sweet, classic, and reliably crowd-pleasing. Total time is about 45 minutes, including enough cooling time to frost.
Ingredients
For the chocolate chip cupcakes
- 175g unsalted butter, softened
- 175g caster sugar
- 3 large eggs, room temperature
- 175g self-raising flour
- 1 tsp baking powder
- Pinch of fine salt
- 1 tsp vanilla extract
- 2 tbsp milk
- 150g chocolate chips (dark, milk, or a mix)
For the vanilla buttercream
- 200g unsalted butter, softened
- 400g icing sugar, sifted
- 1 tsp vanilla extract
- Pinch of fine salt
- 2 to 3 tbsp milk (as needed)
To finish (optional)
- 50g mini chocolate chips
- Grated chocolate or chocolate curls
How to Make Mary Berry Chocolate Chip Cupcakes
Oven preparation
- Prepare the oven: Preheat the oven to 180°C (160°C fan). Set a shelf in the middle so the cupcakes bake evenly.
- Line the tin: Place 12 cupcake cases into a muffin tin. This helps the cupcakes hold their shape and rise neatly.
Mixing the cupcake batter
- Cream butter and sugar: Beat the softened butter and caster sugar together for 2 to 3 minutes, until pale and fluffy. This step gives you a lighter sponge.
- Add the eggs: Beat in the eggs one at a time. If the mixture starts to look curdled, add a spoonful of the flour and keep going.
- Fold in dry ingredients: Add the self-raising flour, baking powder, and salt. Fold gently until you can no longer see dry flour.
- Finish the batter: Stir in the vanilla and milk, then fold through the chocolate chips.
Baking
- Fill the cases: Divide the mixture between the 12 cases, filling each about two-thirds full. An ice cream scoop makes this quick and tidy.
- Bake: Bake for 18 to 20 minutes, until the cupcakes are risen and golden, and the tops spring back when lightly pressed.
Cooling
- Cool briefly in the tin: Leave the cupcakes in the tin for 5 minutes so they firm up and do not tear.
- Cool completely: Transfer to a wire rack and cool fully before decorating. Warm cupcakes will melt the buttercream.
Assembling and decorating
- Make the buttercream: Beat the butter for 1 to 2 minutes until very soft. Add the icing sugar in 3 to 4 additions, beating well each time.
- Adjust the texture: Beat in the vanilla and salt. Add milk a teaspoon at a time until the buttercream is smooth and pipeable.
- Frost and finish: Pipe or spread the buttercream onto the cooled cupcakes. Sprinkle with mini chocolate chips (and grated chocolate if you like).
Tips
Why did my chocolate chips sink to the bottom?
Mini chocolate chips sink less than large chips. You can also toss the chips with 1 teaspoon of flour before folding them in, and make sure your batter is not too loose (measure the milk, do not pour freely).
How do I stop cupcakes turning dry?
Measure accurately and avoid overbaking. Check at 18 minutes, and take them out as soon as they feel springy and a skewer comes out clean (a tiny smear of melted chocolate is fine).
My cupcakes did not rise well. What went wrong?
Make sure the oven is fully preheated, and that your self-raising flour and baking powder are in date. Also, fold the flour in gently and stop as soon as the batter is combined.
How do I fix buttercream that is too soft to pipe?
Beat it for an extra minute to help it firm up, then chill for 10 to 15 minutes. If it is still loose, add a little more sifted icing sugar. If it is too stiff, add milk a teaspoon at a time.
Serving Suggestions
- Serve with tea or coffee for an easy afternoon treat.
- Add fresh raspberries on the side for a nice contrast to the sweet frosting.
- Swap half the chocolate chips for white chocolate chips for a bakery-style look.
- Dress them up for parties with a drizzle of melted chocolate over the buttercream.
Storage
Room temperature
Store frosted cupcakes in an airtight container at cool room temperature for up to 2 days. Keep them out of direct sunlight so the buttercream holds its shape.
Refrigerator
If your kitchen is warm, refrigerate them for up to 4 to 5 days in a sealed container. Let cupcakes sit at room temperature for 30 to 45 minutes before serving for the best soft texture.
Freezing
For best results, freeze the cupcakes unfrosted. Wrap each cooled cupcake well, place in a freezer bag or container, and freeze for up to 3 months. Thaw at room temperature (still wrapped, to prevent condensation), then frost fresh. Frosted cupcakes can be frozen, but the buttercream texture can change slightly after thawing.
Nutrition
- Calories: 390 kcal
- Carbohydrates: 50 g
- Protein: 4 g
- Fat: 20 g
- Saturated fat: 12 g
- Sodium: 180 mg
Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.
FAQs
Can I make Mary Berry chocolate chip cupcakes with plain flour?
Yes. Use the same weight of plain flour and add 2 tsp baking powder (plus a pinch of salt). The texture will be very similar, but self-raising flour is a little more foolproof if you have it.
Can I make these chocolate chip cupcakes without an electric mixer?
Yes. Use a wooden spoon and a bit of elbow grease. Cream the butter and sugar thoroughly until lighter in colour, then add the eggs slowly. Fold the flour in gently at the end to keep the sponge tender.
How full should I fill cupcake cases?
Aim for about two-thirds full. This gives the cupcakes room to rise into a nice dome without spilling over the edges.
Can I turn this into mini chocolate chip cupcakes?
Yes. Line a mini muffin tin and fill each case about halfway. Bake at the same temperature but start checking at 10 minutes. Most mini cupcakes bake in 10 to 12 minutes.
What is the best chocolate to use for chocolate chip cupcakes?
Mini chips or finely chopped chocolate work best because they distribute evenly. A mix of dark and milk chocolate gives a balanced flavour that is rich but still kid-friendly.
Mary Berry Chocolate Chip Cupcakes Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
cupcakes20
minutes18
minutes45
minutes390
kcal38
minutesSoft, buttery chocolate chip cupcakes topped with fluffy vanilla buttercream and a sprinkle of mini chocolate chips. An easy, classic bake that’s perfect for parties, afternoon tea, or a simple weekend treat.
Ingredients
175g unsalted butter, softened
175g caster sugar
3 large eggs, room temperature
175g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk
Pinch of fine salt
150g chocolate chips (dark, milk, or a mix)
200g unsalted butter, softened (for buttercream)
400g icing sugar, sifted (for buttercream)
1 tsp vanilla extract (for buttercream)
2–3 tbsp milk (for buttercream)
Pinch of fine salt (for buttercream)
50g mini chocolate chips, to finish (optional)
Directions
- Preheat the oven to 180°C (160°C fan). Line a 12-hole muffin tin with cupcake cases.
- Beat the softened butter and caster sugar together until pale and fluffy.
- Beat in the eggs one at a time, adding a spoonful of flour if the mixture looks like it might split.
- Fold in the self-raising flour, baking powder, and salt until only just combined.
- Stir in the vanilla and milk, then fold through the chocolate chips.
- Divide the batter between the cases, filling each about two-thirds full.
- Bake for 18–20 minutes until risen, golden, and springy to the touch. Cool for 5 minutes in the tin, then move to a wire rack to cool completely.
- For the buttercream, beat the butter until very soft, then add the icing sugar in stages and beat until light.
- Beat in the vanilla, salt, and enough milk to make it smooth and pipeable.
- Pipe or spread the buttercream onto the cooled cupcakes and top with mini chocolate chips if you like.
Notes
- Use room temperature butter and eggs for the lightest sponge.
- Do not overmix once the flour goes in, or the cupcakes can turn dense.
- For extra insurance against sinking chips, use mini chips or toss the chips with 1 tsp flour before folding in.
