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Mary Berry Chocolate Cupcakes (Made With 2 Eggs)

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Mary Berry Inspired 2-Egg Chocolate Cupcakes are soft, moist cupcakes made using a simplified chocolate sponge mixture. The recipe uses fewer eggs but still delivers excellent rise and texture thanks to self-raising flour, milk, and a quick all-in-one mixing method.

Ingredients

Scale

  • 100g soft butter or margarine

  • 120g caster sugar

  • 2 large eggs

  • 120g self-raising flour

  • 2 tbsp cocoa powder

  • 1 tsp baking powder

  • 3 tbsp milk

  • 1 tsp vanilla extract (optional)

For the chocolate icing (optional):

  • 75g softened butter

  • 150g icing sugar

  • 1 tbsp cocoa powder

  • 1–2 tbsp milk

Instructions

  • Line the tray: Place paper cupcake cases into the muffin tin.

  • Combine all ingredients: Add butter, sugar, eggs, flour, cocoa, baking powder, milk, and vanilla to a bowl.

  • Mix briefly: Beat everything together until smooth, creamy, and lump-free.

  • Fill the cases evenly: Spoon the batter into the cases, about two-thirds full.

  • Bake the cupcakes: Bake at 180°C (350°F) for 15–18 minutes until risen.

  • Check doneness: Insert a skewer—it should come out clean or with light crumbs.

  • Cool properly: Transfer cupcakes to a rack to cool fully before icing.

  • Make the icing: Beat butter, icing sugar, and cocoa until light, adding milk for softness.

  • Decorate gently: Pipe or spread icing on each cooled cupcake.

Find it online: https://maryberrycooks.co.uk/mary-berry-chocolate-cupcakes-made-with-2-eggs/