Mary Berrys Chocolate Cupcakes Food

EASY MARY BERRY CHOCOLATE CUPCAKES

Steps:

• Measure out the measure all the ingredients out and add them to a large mixing bowl or free-standing mixer.
• Before adding the cocoa powder, mix it with the boiling water in a small bowl until it forms a paste.
• Using a hand held mixer, wooden spoons or the k-paddle of your free-standing mixer, mix everything together until it is well combined and has a nice smooth batter.
• Spoon the cupcake mixture into the cases. Fill them about ¾ full. If you have an ice-cream scoop, they spoon out the perfect amount so can make life a bit easier (and less messy).
• Bake the cupcakes for 12-15 minutes. They're ready when they have risen and look nice and cooked on top. A metal skewer or cocktail stick put in the centre should come out clean.
• Remove them from the oven and leave them to cool in the tin for a few minutes before popping them on a wire rack to cool completely.
• Make the chocolate buttercream by adding the cocoa powder, butter, icing sugar and a few spoons of milk to a mixing bowl or free-standing mixer. Mix it together for a minute or two until it is nice and smooth.
• Add the butter icing to a piping bag with a large star shaped nozzle. Pipe the icing onto each cupcake.
• If you don't have a piping bag, simply smooth on the icing to the top of each cupcake with a small pallette knife or blunt butter knife.
• Once you've added the icing, add some sprinkles or chocolate flakes on top.
• Serve and enjoy.

MARY BERRY'S FAIRY CAKES: CHOCOLATE CUPCAKE RECIPE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Cream together eggs, sugar, and butter.
• Add flour, cocoa, baking powder, and salt. Beat until well combined, about 3 minutes.
• Line mini cupcake pan with 24 paper liners. Fill each liner halfway with batter.
• Bake 8-10 minutes until tops are slightly cracked and spring back to touch.
• Cool completely before icing.
• Beat butter until creamy.
• Add powdered sugar, cocoa powder, vanilla, and milk. Mix on low until well combined. About 3 minutes.
• Spoon into icing bag and frost cupcakes.

MARY BERRY'S CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 400°F (204°C) and line your muffin tins with cupcake liners, enough for 12 cupcakes.
• Sift your cocoa powder into a large mixing bowl.
• Using your microwave or sauce pan heat water to boiling.
• 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.
• Add the sugar, flour, and baking powder and thoroughly combine to make the batter.
• Divide your batter evenly into 12 cupcake liners to 2/3 to 3/4 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.
• 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!

CHOCOLATE CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa powder, sugar, baking powder, a pinch of salt and the butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk). Beat on a slow speed until you get a sandy consistency and everything is combined.
• Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine and turn the mixer up to high speed, scraping any mixture from the side of the bowl with a rubber spatula. Pour in the remaining liquid and continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.
• Spoon the mixture into the paper cases until approximately two-thirds full. Bake in a preheated oven for 20-25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.
• Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. Meanwhile, make chocolate buttercream or plain buttercream and spread it over the cakes with a palette knife, or use a piping bag. Scatter over chocolate vermicelli, if you like.