Mary Berry Chocolate Chip Cupcakes Recipe

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These chocolate chip cupcakes are everything you want from a classic Mary Berry-style bake: light, buttery sponge, plenty of chocolate in every bite, and a generous swirl of silky chocolate buttercream on top. They are simple enough for beginners, but polished enough for birthdays, bake sales, and afternoon tea. The crumb is soft and tender, with a gentle vanilla warmth that lets the chocolate chips shine. From mixing bowl to cooling rack, you are looking at about 45 minutes total.

Mary Berry Chocolate Chip Cupcakes Recipe

Table of Contents

Ingredients

For the chocolate chip cupcakes

125g unsalted butter, softened
125g caster sugar
2 large eggs, at room temperature
1 tsp vanilla extract
125g self-raising flour
1/2 tsp baking powder
2 tbsp milk
Pinch of fine salt
120g chocolate chips (mini chips work best), plus extra to finish

For the chocolate buttercream

150g unsalted butter, softened
250g icing sugar, sifted
30g cocoa powder, sifted
2–3 tbsp milk (add gradually)
1 tsp vanilla extract

Optional decoration

Chocolate curls or grated chocolate
Sprinkles
A pinch of flaky salt (lovely with dark chocolate chips)

How to Make Mary Berry Chocolate Chip Cupcakes Recipe

Prepare your tin and oven

Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle so the cupcakes bake evenly.
Line the tin: Line a 12-hole muffin tin with paper cupcake cases. This recipe is sized to fill 12 neatly without overfilling.

Mix the cupcake batter

Add everything (except chips): In a large bowl, add the softened butter, caster sugar, eggs, vanilla, self-raising flour, baking powder, milk, and salt.
Beat until smooth: Beat with an electric mixer for 1–2 minutes until pale and creamy. Stop once it is fully combined and smooth so the cupcakes stay tender.
Fold in the chocolate chips: Add the chocolate chips and fold gently with a spatula until evenly distributed.

Fill and bake

Divide the batter: Spoon the mixture into the cases, filling each about 2/3 full. This gives you a nice rise without spilling over.
Bake: Bake for 16–20 minutes, until risen and lightly golden. The tops should spring back when gently pressed.
Check they are done: Insert a skewer into the centre. It should come out clean (a little melted chocolate is fine).

Cool properly

Cool briefly in the tin: Leave the cupcakes in the tin for 5 minutes so they set and are easier to move.
Cool completely: Transfer to a wire rack and let them cool fully before frosting. Warm cupcakes will melt buttercream.

Make the buttercream and assemble

Beat the butter: Beat the softened butter for about 2 minutes until very smooth and lighter in colour.
Add sugar and cocoa: Add the icing sugar and cocoa powder in stages, beating between additions. Start on low speed to avoid a sugar cloud.
Adjust the texture: Beat in the vanilla and add milk 1 tablespoon at a time until the buttercream is smooth and pipeable.
Finish the cupcakes: Pipe or spread the buttercream over the cooled cupcakes, then scatter over a few extra chocolate chips (or your chosen decorations).

How to Make Mary Berry Chocolate Chip Cupcakes Recipe

Tips

How do I stop chocolate chips sinking to the bottom?

Use mini chocolate chips if you can, as they stay suspended more easily. Also make sure your batter is not overly loose. If you are using larger chips or chunks, toss them in 1 teaspoon of the flour from the recipe before folding in.

Why did my cupcakes sink in the middle?

Sinking usually comes from underbaking, opening the oven door too early, or overbeating the batter. Bake until the tops spring back and a skewer comes out clean, and avoid checking them until at least 14–15 minutes have passed.

How do I get evenly sized cupcakes that bake level?

Divide the mixture evenly using an ice cream scoop or a tablespoon measure, and keep each case around 2/3 full. If some cupcakes are larger than others, they will bake at different speeds.

What is the easiest way to get neat buttercream swirls?

Make sure the cupcakes are completely cool, and beat the buttercream until smooth and supple. If it feels stiff, add a splash more milk. If it feels too soft to hold a swirl, chill it for 10 minutes, then re-beat briefly.

Serving Suggestions

Serve with a mug of tea or strong coffee for an easy afternoon treat.
Add fresh raspberries or strawberries on the side for a bakery-style plate.
Turn them into birthday cupcakes with candles and extra sprinkles.
Pair with vanilla ice cream for a simple dessert.

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 and away from heat so the buttercream stays firm.

Refrigerator

For longer storage, refrigerate in an airtight container for up to 4 days. Let cupcakes sit at room temperature for 20–30 minutes before serving so the sponge softens and the buttercream tastes creamy again.

Freezing

For best results, freeze the unfrosted cupcakes. Wrap each one 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. You can freeze frosted cupcakes, but the buttercream may look slightly less smooth after thawing.

Nutrition

Calories: 385 kcal
Carbohydrates: 45 g
Protein: 4 g
Fat: 22 g
Saturated Fat: 13 g
Sodium: 180 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands of ingredients used and portion size.

FAQs

Can I make these cupcakes without self-raising flour?

Yes. Use 125g plain (all-purpose) flour and increase the baking powder to 1 1/2 tsp. The texture will be very similar, just make sure the batter is well mixed but not overbeaten.

Can I make Mary Berry chocolate chip cupcakes with oil instead of butter?

You can, but the flavour and texture will change. Butter gives that classic, rich cupcake taste. If using oil, use about 100ml neutral oil in place of 125g butter, and expect a slightly softer, less buttery crumb.

How long should I bake mini chocolate chip cupcakes?

Mini cupcakes usually take 10–12 minutes at the same oven temperature. Start checking at 9–10 minutes and remove once they spring back and a skewer comes out clean.

Can I freeze chocolate chip cupcakes with buttercream on top?

Yes, but it is best to freeze them uncovered for 1–2 hours first until the frosting is firm, then wrap carefully and return to the freezer. Thaw overnight in the fridge, then bring to room temperature before serving. The buttercream may lose a little of its perfect finish, but they will still taste great.

Why are my cupcakes dry?

Dry cupcakes are usually caused by overbaking or measuring too much flour. Bake just until set and springy, and spoon flour into your measuring cup (or use scales) for accuracy. Also avoid overmixing once the flour is in.