These moist chocolate cupcakes topped with a rich, glossy ganache icing bring a grown-up elegance without fuss. The cocoa paste method unlocks deep chocolate flavour throughout the sponge, while the silky ganache sets with a perfect shine to elevate any special occasion treat.
By Mary Berry
From Mary Berry Recipes
This recipe scores a Nutri-Score of C reflecting its richer ingredients balanced by moderate portion size. Each cupcake provides approximately 275 kcal, with a balance of fats, carbohydrates, and protein for an indulgent but reasonable treat.
Equipment
Ingredients
For the cupcakes:
- 25g (¼ cup) cocoa powder
- 3 tbsp milk
- 100g (3½ oz) butter, softened
- 100g (3½ oz) self-raising flour
- 150g (5 oz) caster sugar
- 2 large eggs
For the ganache icing:
- 50ml (3½ tbsp) double cream
- 60g (2 oz) plain chocolate (approximately 39% cocoa), chopped
To decorate:
- Chocolate curls or shavings
Customise
- Dairy-free option: Swap butter for dairy-free baking spread and use coconut cream + dairy-free chocolate for ganache.
- Extra chocolatey: Stir mini chocolate chips into the batter before baking for extra bursts of chocolate.
- Fancy finish: Pipe the ganache into tall swirls and top with edible gold or chocolate curls for an elegant look.
- Buttercream alternative: Use chocolate buttercream or a dusting of icing sugar if ganache isn’t preferred.
Method
- Preheat the oven:
Preheat your oven to 180°C / fan 160°C / gas mark 4. Line a 12-hole muffin tin with paper cases. - Make the cocoa paste:
In a large bowl, mix the cocoa powder with hot milk until smooth and glossy. This enhances the chocolate flavour in the sponge. - Add remaining ingredients:
Add the softened butter, caster sugar, self-raising flour, and eggs to the cocoa paste. Beat everything together until the batter is smooth and well combined. - Fill the cases and bake:
Spoon the batter evenly into the paper cases. Bake for 20 to 25 minutes until risen and springy to the touch. Transfer the cupcakes to a wire rack and cool completely. - Make the ganache icing:
Heat the double cream just to boiling. Remove from heat and stir in the chopped plain chocolate until melted and glossy. Allow the ganache to cool for 15 to 20 minutes until thickened but still spreadable. - Decorate the cupcakes:
Spread or pipe the ganache onto the cooled cupcakes. Finish with chocolate curls or shavings for a beautiful presentation.
What can you serve with this
- Flat white coffee: The creamy coffee pairs beautifully with the rich chocolate flavour of the cupcakes.
- A glass of cold milk: Classic and comforting, it balances the indulgence perfectly.
- Fresh berries: Add a fresh, tart contrast to the sweet, chocolatey cupcakes.
FAQs for Mary Berry Chocolate Cupcakes With Ganache Icing
- Can I use milk chocolate for the ganache? Yes, but the ganache will be sweeter and softer. It’s best to stick to plain chocolate with around 39–50% cocoa for a balanced flavour.
- My ganache is too runny, what can I do? Let it cool longer at room temperature until it thickens, or chill slightly before spreading.
- Can I pipe the ganache? Absolutely, just make sure the ganache is thick enough to hold its shape. Chill gently if needed.
- Can I double the recipe? Yes, simply bake in two batches or multiple trays. The ganache scales up easily too.
- Can I make these cupcakes ahead of time? Yes, bake the cupcakes the day before and ice them once cooled. They stay fresh and delicious.
Nutri-score Health Check
This recipe scores a Nutri-Score of C, reflecting indulgent but balanced ingredients in moderate portions.
Positive Factors
- Cocoa powder adds antioxidant properties and a rich chocolate flavour without excess fat.
- Moderate sugar and butter quantities keep portions reasonable while maintaining taste and texture.
Negative Factors
- Butter and cream contribute saturated fat and calories.
- Sugar content increases energy density.
Note: Nutri-Score is automatically calculated from the ingredients and serves as a general health guide. Enjoy this recipe as an occasional treat.
