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Black velvet cupcakes recipe

Black velvet cupcakes recipe

16 ratings

Use blackberries for a seasonal twist on the classic red velvet cake. These indulgent blackberry and chocolate cupcakes are smothered in a glossy cream cheese frosting and topped with dark, plump, shiny jewels. See method

  • Serves 12 (makes 12 cupcakes)
  • 25 mins to prepare and 20 mins to cook, 10 mins to cool
  • 464 calories / serving
  • Vegetarian


  • 100g plain chocolate, chopped
  • 100g salted butter
  • 180g caster sugar
  • 2 large eggs
  • 200g self-raising flour
  • 150g blackberries, crushed, plus 12 whole berries to decorate
  • 100g unsalted butter, at room temperature
  • 125g soft cheese, at room temperature
  • 450g icing sugar
  • ½ tsp violet food colouring gel
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    11g 55%
  • Sugars

    59g 65%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 73.7g Protein 4.7g Fibre 1.4g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. 
  2. Line a 12-hole muffin tin with paper cases.
  3. Put the chocolate and butter in a heatproof bowl set over a pan of shallow, simmering water. Stir until melted. Remove from the heat and leave to cool slightly.
  4. Stir the sugar into the cooled chocolate mixture, followed by the eggs, then add 75ml boiling water and stir again. Sift in the four and a pinch of salt, then add the crushed blackberries and mix well.
  5. Divide the batter between the cases. Bake for 15-20 mins, until a skewer inserted into the centre comes out clean. Remove the cakes from the oven and leave to cool completely on a wire rack.
  6. For the frosting, put the butter and soft cheese in a mixing bowl. Mix with a hand whisk, until smooth. Gradually add the icing sugar, whisking for 2-3 mins more. Add the food gel and mix until combined. Chill until needed.
  7. Using a palette knife, spread the frosting over each cake. Top with a whole blackberry to decorate.

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