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Black velvet cupcakes recipe

15 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

Ingredients

100g plain chocolate, chopped
100g salted butter
180g caster sugar
2 large eggs
200g self-raising four
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

Each serving contains

Energy
1955kj
464kcal 23%
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

Method

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 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 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.
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.
Using a palette knife, spread the frosting over each cake. Top with a whole blackberry to decorate.