Black velvet cupcakes recipe
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 and 10 mins to cool
- 464 calories / serving
Ingredients
- 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
Each serving contains
- Energy
- 1955kJ 464.0kcal
- Fat
- 19g
- Saturates
- 11g
- Salt
- 0.4g
- Sugars
- 59g
of the Reference intake
Carbohydrate 73.7gProtein 4.7gFibre 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.
- See more Baking recipes
