Mary Berry Chocolate Cupcakes With Ganache Icing Recipe [Tips & Tricks]

If you’re a fan of rich, indulgent chocolate treats, you absolutely have to try Mary Berry’s chocolate cupcakes with ganache icing recipe!

These cupcakes are the perfect balance of moist, decadent chocolate sponge topped with a smooth, velvety ganache that melts in your mouth. Mary Berry, known for her foolproof recipes, delivers a simple yet irresistible dessert that will impress both novice bakers and seasoned pros alike. Whether you’re baking for a special occasion or just because, these cupcakes are sure to satisfy any chocolate craving and bring a little joy to your day.

Mary Berry Chocolate Cupcakes With Ganache Icing Recipe

Ingredients Needed

To make Mary Berry’s decadent Chocolate Cupcakes with Ganache Icing, you’ll need a selection of ingredients that ensure a rich, flavorful, and indulgent treat. The ingredients can be broken down into two main sections: the ingredients for the cupcakes themselves and the ingredients for the ganache icing.

For The Cupcakes

• Butter (unsalted) – 115g: This is the foundation for a moist, tender cupcake. The butter adds richness and flavor that complements the cocoa in the recipe.
• Caster Sugar – 115g: Caster sugar dissolves quickly into the batter, resulting in a smoother texture, which is perfect for a light cupcake.
• Self-raising Flour – 115g: The self-raising flour ensures your cupcakes will rise beautifully without needing to add extra raising agents like baking powder. It gives the cupcakes a light, airy crumb.
• Cocoa Powder – 45g: The star ingredient for the chocolatey flavor. Choose a high-quality cocoa powder to get that deep, intense chocolate taste.
• Eggs – 2 large: Eggs provide moisture and structure, binding all the ingredients together.
• Milk – 2 tablespoons: The milk adds a bit of moisture to the batter, balancing the dry ingredients and helping the cupcakes stay soft.
• Vanilla Extract – 1 teaspoon: Adds depth to the flavor, complementing the cocoa and enhancing the overall richness of the cupcakes.
• Baking Powder – ½ teaspoon: Though self-raising flour is used, the addition of a little baking powder ensures an extra lift for those beautifully fluffy cupcakes.
• A pinch of salt: To balance the sweetness and bring out the chocolate flavor.

For The Ganache Icing

• Dark Chocolate (minimum 70% cocoa) – 200g: The dark chocolate gives the ganache its deep, luxurious flavor. The higher the percentage of cocoa, the more intense the taste.
• Double Cream – 200ml: The cream provides the ganache with its smooth, velvety consistency, turning the chocolate into a silky, glossy icing.
• Butter (unsalted) – 25g: Just a little butter enhances the texture of the ganache and adds a bit of richness.

Equipment Needed

To achieve Mary Berry’s perfectly moist chocolate cupcakes with a glossy ganache finish, you will need some essential equipment. It’s a straightforward process, but having the right tools will make everything smoother and more efficient.

For The Cupcakes

• Cupcake Tin (12-hole): A standard 12-hole cupcake tin ensures uniform baking. If you only have a larger tin, you might need to adjust the baking time accordingly.
• Paper Cupcake Cases: These are essential for lining the cupcake tin, ensuring easy removal after baking and giving them a neat, professional look.
• Mixing Bowls: You’ll need one large bowl to combine the wet ingredients and another for the dry ingredients. If you prefer, you can mix everything in one bowl, but having two helps prevent clumps of dry ingredients.
• Electric Hand Mixer or Stand Mixer: While you can mix by hand, an electric mixer will make the process quicker and help achieve a smooth batter with minimal effort.
• Spoons or a Ice Cream Scoop: For portioning the batter evenly into the cupcake cases, an ice cream scoop is perfect for consistent size. A spoon works as well, but it might be messier.
• Cooling Rack: Once baked, let the cupcakes cool on a cooling rack to ensure they don’t become soggy from trapped steam.

For The Ganache Icing

• Heatproof Bowl: A heatproof bowl is necessary for melting the chocolate over simmering water. It’s essential that the bowl doesn’t touch the water, allowing for even melting.
• Small Saucepan: This will be used for heating the cream to the right temperature before combining it with the chocolate.
• Whisk or Spoon: To stir the ganache, ensuring it’s smooth and glossy.

How To Make Mary Berry’s Chocolate Cupcakes With Ganache Icing

1. Prepare The Oven And Cupcake Tin

Start by preheating your oven to 180°C (350°F), and line your 12-hole cupcake tin with paper cases.

2. Make The Cupcake Batter

• In a large mixing bowl, sift together the self-raising flour, cocoa powder, baking powder, and a pinch of salt.
• In another bowl, beat together the butter and caster sugar until the mixture is light and fluffy. This will take about 3-4 minutes with an electric hand mixer.
• Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Add the vanilla extract.
• Gradually fold in the sifted dry ingredients into the butter mixture, alternating with the milk, and mix until just combined. Be careful not to overwork the batter, as this can make the cupcakes dense.

3. Bake The Cupcakes

• Divide the batter evenly among the cupcake cases. A spoon or an ice cream scoop works great for this. Fill each case about two-thirds full.
• Bake for around 18-20 minutes, or until a skewer inserted into the center comes out clean.
• Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

4. Make The Ganache Icing

• While the cupcakes are cooling, prepare the ganache. Start by heating the double cream in a small saucepan over low heat until it just starts to simmer, but don’t let it boil.
• Remove the cream from the heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for a minute to allow the chocolate to soften.
• Stir the mixture gently until it becomes smooth and glossy. Add the butter to the ganache and stir until fully incorporated, giving it a silky finish.

5. Ice The Cupcakes

• Once the cupcakes are completely cooled, spoon the ganache over the top of each one. You can either spread it with a knife for a smooth finish or let it drip down the sides for a more indulgent look.
• If you like, you can decorate with chocolate shavings or sprinkles for an extra touch of flair.

Expert Tips

1. Room Temperature Ingredients: Ensure that your butter, eggs, and cream are all at room temperature before you start. This helps everything come together more smoothly and prevents a lumpy batter.

2. Don’t Overmix the Batter: Once you add the dry ingredients to the wet ingredients, mix just until incorporated. Overmixing can result in a dense cupcake.

3. Cool the Cupcakes Completely: It’s important to let the cupcakes cool down before icing them. If you ice them while they’re still warm, the ganache can melt off and create a mess.

4. Use a Good Quality Chocolate: The ganache is only as good as the chocolate you use. Opt for a dark chocolate with a minimum of 70% cocoa for a rich and intense flavor.

5. Chill the Ganache if Necessary: If your ganache is too runny to spread, pop it in the fridge for 10-15 minutes to thicken. Just make sure it doesn’t harden too much before you apply it to the cupcakes.

6. Customization: Feel free to add a dash of coffee or orange zest to the batter for a unique twist. Both enhance the chocolate flavor beautifully.

Mary Berry’s Chocolate Cupcakes with Ganache Icing are the epitome of indulgence. The cupcakes are soft, moist, and bursting with chocolate flavor, while the ganache adds a luxurious finish that’s simply irresistible.

With just a handful of ingredients and a few simple steps, you can create a treat that looks as impressive as it tastes. Whether you’re baking for a special occasion or just want a sweet treat to brighten your day, these cupcakes will never disappoint. By following the expert tips and paying attention to the details, you’ll be able to replicate Mary Berry’s iconic recipe to perfection, delighting everyone with your baking prowess.

Easy Recipe Variations For Mary Berry’s Chocolate Cupcakes With Ganache Icing

Mary Berry’s chocolate cupcakes with ganache icing are a delightful treat that can be easily customized to suit different tastes and occasions. While the classic version is already rich, indulgent, and decadent, there are numerous ways to tweak the recipe for a unique twist. Here are a few easy variations to consider:

1. Adding Flavors To The Cupcake Batter

• Orange Infusion: Add some orange zest or a few drops of orange extract to the cupcake batter for a citrusy kick. The zesty orange pairs perfectly with the richness of the chocolate and complements the smooth ganache.
• Espresso: For coffee lovers, a teaspoon of instant espresso powder can be mixed into the dry ingredients. This will bring a subtle coffee flavor that enhances the chocolate without overpowering it, giving a sophisticated depth to the cupcakes.
• Mint: Add a few drops of mint extract to the batter or decorate the cupcakes with fresh mint leaves after icing. The refreshing mint will add a contrast to the chocolate’s sweetness and is perfect for a more adventurous variation.
• Spices: A pinch of cinnamon, nutmeg, or even chili powder can add warmth and complexity to the flavor profile, making the cupcakes feel more aromatic and layered.

2. Tweaking The Ganache Icing

• White Chocolate Ganache: For a lighter and creamier take on the classic, you can swap dark chocolate for white chocolate in the ganache. The contrast between the rich, moist chocolate cupcake and the smooth white chocolate ganache creates a more delicate flavor balance.
• Fruit Flavored Ganache: Try infusing the ganache with fruit purees, such as raspberry or strawberry, for a sweet and tangy twist. This not only gives the ganache a vibrant color but also a fruity contrast that balances the chocolate.
• Caramel Ganache: Incorporating caramel into the ganache can result in a silky, indulgent topping that blends well with the richness of the chocolate cupcakes. A dash of sea salt in the caramel ganache can give a delightful salty-sweet contrast.

3. Add-ins And Toppings

• Nuts and Crunch: For some texture, sprinkle crushed nuts like hazelnuts, almonds, or pecans on top of the ganache once it sets. This provides a delightful crunch that complements the smoothness of the icing.
• Sprinkles and Decorations: Decorate the cupcakes with colorful sprinkles, edible glitter, or even a dusting of cocoa powder or powdered sugar. For special occasions, you can top them with mini chocolate curls or chocolate shavings to elevate their appearance.
• Fresh Berries: Adding fresh raspberries, strawberries, or blueberries to the top of each cupcake not only enhances the flavor profile but also adds a pop of color and a fresh contrast to the sweet, rich chocolate.

By experimenting with these variations, you can create a whole new experience each time you bake Mary Berry’s chocolate cupcakes. Whether you’re after a more decadent treat or a lighter version, these easy tweaks allow for endless customization.

Best Practices To Store Leftovers

After baking a batch of Mary Berry’s chocolate cupcakes with ganache icing, you might find yourself with leftovers. While they’re best enjoyed fresh, they can still be stored and enjoyed later if handled correctly. Here’s how to ensure your cupcakes stay delicious and fresh for as long as possible:

1. Storing At Room Temperature

• If you plan to eat the cupcakes within two to three days, storing them at room temperature is perfectly fine. Place the cupcakes in an airtight container, ensuring that the lid seals tightly to prevent them from drying out. Room temperature storage also ensures that the ganache icing remains smooth and doesn’t harden too much.
• Keep the cupcakes in a cool, dry place, away from direct sunlight or heat. A kitchen counter or pantry is ideal. However, if the temperature in your home is too warm, you may want to refrigerate them to prevent the ganache from melting.

2. Refrigeration For Longer Storage

• If you need to store the cupcakes for more than three days, the fridge is your best option. Place the cupcakes in an airtight container, and be sure the ganache is completely set before putting them in the fridge to avoid smearing.
• When refrigerated, the ganache may firm up slightly. However, it’s still safe to eat and will taste just as good once it’s brought back to room temperature. Allow the cupcakes to rest at room temperature for about 15 minutes before eating to ensure the ganache softens back up.
• If you live in a particularly humid area, wrapping the cupcakes in plastic wrap before placing them in an airtight container will help to avoid moisture buildup.

3. Freezing Cupcakes

• For long-term storage, you can freeze Mary Berry’s chocolate cupcakes. The best way to freeze them is to first allow the ganache to set and harden. Once the ganache is firm, wrap each cupcake individually in plastic wrap and place them in a freezer-safe bag or airtight container. This prevents freezer burn and keeps the cupcakes fresh.
• When you’re ready to enjoy them, take them out of the freezer and let them thaw at room temperature for about 30 to 45 minutes. If desired, you can reheat them in the microwave for a few seconds to restore some of the softness to the cake.

What Goes Well With Chocolate Cupcakes With Ganache Icing

While Mary Berry’s chocolate cupcakes with ganache icing are delicious on their own, there are plenty of complementary flavors and accompaniments that can take the experience to the next level. Here are some great ideas to pair with these cupcakes:

1. Fresh Fruits

• Raspberries, strawberries, and cherries are fantastic fruit pairings for chocolate cupcakes. Their natural tartness cuts through the richness of the ganache, providing a refreshing contrast. You can place a few on top of the cupcakes or serve them alongside.
• A fruit compote or a simple drizzle of raspberry sauce can also enhance the flavor profile, adding a sweet yet tangy element to balance the chocolate’s richness.

2. Coffee And Tea

• A hot cup of coffee is the perfect beverage to pair with chocolate cupcakes. The bitterness of coffee contrasts beautifully with the sweetness of the cupcakes, creating a balanced flavor experience. Whether you prefer a strong espresso or a light cappuccino, coffee is a great match.
• For a non-caffeinated option, a fragrant cup of black tea, such as Earl Grey or Assam, complements the chocolate cupcakes just as well. The tannins in the tea provide a slight astringency that pairs wonderfully with the smoothness of the ganache.

3. Ice Cream

• A scoop of vanilla or salted caramel ice cream is an excellent addition to chocolate cupcakes, providing a creamy texture that pairs well with the dense cake and rich ganache. For an extra indulgent treat, try adding a drizzle of chocolate or caramel sauce on top of both the cupcakes and ice cream.

4. Whipped Cream

• Light and airy whipped cream can balance out the dense, rich texture of the ganache and cupcakes. You can flavor the cream with a touch of vanilla or a spoonful of powdered sugar for added sweetness. The lightness of the whipped cream complements the cupcake’s texture perfectly, creating a harmonious dessert experience.

5. Nutty Elements

• Pairing cupcakes with crushed nuts, such as pistachios, hazelnuts, or almonds, adds a delightful crunch that complements the softness of the cake. You can sprinkle the nuts on top of the cupcakes or serve them on the side for an extra textural contrast.

Conclusion

Mary Berry’s chocolate cupcakes with ganache icing are already a standout dessert, but their versatility allows you to elevate them further with easy variations and creative pairings. Whether you’re enhancing the batter with citrus, coffee, or spices, or switching up the ganache with different types of chocolate or fruit, the possibilities are endless.

Proper storage practices ensure that leftovers remain just as delicious, whether you choose to keep them at room temperature, refrigerate them, or freeze them for later enjoyment. And when it comes to what goes well with chocolate cupcakes, the right accompaniments-from fresh fruits and creamy ice cream to a well-brewed cup of coffee-can take these cupcakes to the next level, creating a memorable treat for any occasion.

In the end, Mary Berry’s chocolate cupcakes with ganache icing are a crowd-pleasing dessert that’s both simple and sophisticated, making them the perfect addition to any celebration or sweet indulgence.

FAQs

What Ingredients Do I Need For Mary Berry’s Chocolate Cupcakes With Ganache Icing?

To make Mary Berry’s chocolate cupcakes with ganache icing, you will need the following ingredients: self-raising flour, unsweetened cocoa powder, baking powder, butter, caster sugar, eggs, milk, and vanilla extract for the cupcakes. For the ganache icing, you will need dark chocolate, double cream, and a pinch of salt.

How Do I Make The Chocolate Cupcakes From Mary Berry’s Recipe?

To make the cupcakes, start by preheating your oven to 180°C (160°C fan) or 350°F. Then, mix the dry ingredients (flour, cocoa powder, and baking powder) in a bowl.

In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, followed by the milk and vanilla extract.

Gradually fold in the dry ingredients. Spoon the mixture into cupcake cases and bake for about 18-20 minutes, or until a skewer comes out clean.

What Type Of Chocolate Is Best For The Ganache Icing In Mary Berry’s Recipe?

For the ganache icing, Mary Berry recommends using good-quality dark chocolate with at least 70% cocoa content. This provides a rich and smooth ganache that complements the sweetness of the cupcakes.

How Do I Make The Ganache Icing For The Chocolate Cupcakes?

To make the ganache icing, chop the dark chocolate into small pieces and place it in a heatproof bowl. Heat the double cream in a saucepan until it’s just about to boil.

Pour the hot cream over the chocolate, letting it sit for a minute. Stir until the chocolate is completely melted and smooth. Allow the ganache to cool and thicken before spreading it on the cupcakes.

Can I Use Milk Chocolate For The Ganache Instead Of Dark Chocolate?

Yes, you can use milk chocolate for the ganache instead of dark chocolate. However, milk chocolate will give a sweeter, creamier finish compared to the more intense flavor of dark chocolate.

How Do I Know When The Chocolate Cupcakes Are Fully Baked?

To check if the chocolate cupcakes are fully baked, insert a skewer or toothpick into the center of one of the cupcakes. If it comes out clean or with a few moist crumbs, the cupcakes are ready. If the skewer comes out with wet batter, return them to the oven for a few more minutes.

Can I Prepare The Chocolate Cupcakes And Ganache Ahead Of Time?

Yes, both the cupcakes and the ganache can be made ahead of time. Store the cooled cupcakes in an airtight container at room temperature for up to 3 days. The ganache can be stored in the fridge for up to 3 days as well, but make sure to bring it to room temperature and give it a good stir before using.

Why Is My Ganache Too Runny To Use For Icing?

If your ganache is too runny, it may not have cooled enough. Let it sit at room temperature for a while to thicken.

You can also place it in the fridge for 10-15 minutes to speed up the thickening process. If needed, you can also whip the ganache to help it achieve the right consistency.

Can I Add Flavorings Or Decorations To The Cupcakes?

Yes, you can customize your chocolate cupcakes with different flavorings or decorations. For added flavor, try mixing in a teaspoon of instant coffee or a splash of vanilla extract into the cupcake batter. For decoration, you can sprinkle cocoa powder, add chocolate shavings, or top with sprinkles or edible glitter for a festive touch.

How Should I Store The Cupcakes With Ganache Icing?

Store the cupcakes in an airtight container at room temperature for up to 3 days. If you live in a particularly hot environment, it’s best to store them in the fridge, but make sure to let them come to room temperature before serving for the best texture.