Mary Berry Chocolate Cupcake Recipe | Baking Mad | Baking Mad

Line a muffin tin with paper cases. Sift the cocoa powder into a bowl, pour in the boiling water and mix into a thick paste. Add the remaining cake ingredients and mix with an electric hand whisk (or beat with a wooden spoon). 40g Cocoa Powder 4 tbsp Water (Boiling) 3 Free Range Large Egg(s) 175g Unsalted Butter (Softened) 165g Billington's Unrefined Golden Caster Sugar 115g Self-Raising White Flour 1 tsp Baking Powder Divide the mixture equally between the 12 paper cases. Bake in a preheated oven at 200°C (400°F, Gas mark 6) for about 12-15 minutes until well risen and springy to the touch. Cool in the cases on a wire rack. To make the chocolate icing melt the butter and pour it into a bowl. Sift in the cocoa powder and stir in the icing sugar a little at a time to make a glossy and spreadable. If the icing is too thick, gradually add the milk until it reaches the desired consistency. Pipe over the cupcakes, sprinkle with chocolate decorations and leave to set before serving. 60g Unsalted Butter (Softened) 30g Cocoa Powder 3 tbsp Milk (Whole) 250g Billington's Unrefined Golden Icing Sugar A Handful Decorations