Mary Berrys Christmas Chocolate Cupcakes Recipes

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 CHRISTMAS CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with 12 liners and set aside
• Sift the cocoa powder into a bowl and add the boiling water. Mix until it forms a thick paste and then add the remaining cake ingredients. Mix until combined
• Divide the mix between the cupcake liners. Bake in the oven for 10 minutes until a cocktail stick comes out clean
• Leave to cool in the tin for 10 minutes or so before allowing to cool completely on a wire rack
• When the cupcakes have cooled completely, make the buttercream. Beat the softened butter for a minute or so before adding the icing sugar
• Add half of the milk and beat until the buttercream is smooth. Add small amounts of food colouring until you have managed to create a tree-like green. If the buttercream is too stiff, add a touch more milk
• Spoon the buttercream into a piping bag with a star shaped tip. Starting at the edge of the cupcake, pipe round in a circle and then upwards to create the Christmas Tree look
• Add any decorations you like to make it look like a Christmas Tree

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!