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. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases. 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. Stir the sugar into the cooled chocolate mixture, followed by the eggs, then add 75ml (3fl oz) boiling water and stir again. Sift in the four and a pinch of salt, then add the crushed blackberries and mix well. Divide the batter between the cases. Bake for 15-20 minutes, 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. 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 minutes more. Add the food gel and mix until combined. Chill until needed. Using a palette knife, spread the frosting over each cake. Top with a whole blackberry to decorate. See more Baking recipes