Black velvet cupcakes recipe

Name: Black velvet cupcakes
Yield: Serves 12 (makes 12 cupcakes)
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

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

Vegetarian

Shop your ingredients

Cadbury Dairy Milk Bar 95G (R)
Aldi Price Match
100g plain chocolate, chopped
£1.29
£13.58/kg
Tesco British Salted Block Butter 250G
Aldi Price Match
100g salted butter
£1.85
£7.40/kg
Silver Spoon Caster Sugar 1Kg
180g caster sugar
£2.25
£2.25/kg
Tesco Large Free Range Eggs 6 Pack
2 large eggs
£2.10
£0.35/each
Stockwell & Co. Self Raising Flour 1.5Kg
Aldi Price Match
200g self-raising flour
£0.70
£0.47/kg
Rosedene Farms Blackberries 150G
Aldi Price Match
150g blackberries, crushed, plus 12 whole berries to decorate
£1.49
£9.93/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
100g unsalted butter, at room temperature
£1.85
£7.40/kg
Billingtons Golden Icing Sugar 500G
£1.65 Clubcard Price
(£3.30/kg)
Offer valid for delivery from 03/09/2026 until 29/10/2026
450g icing sugar
£1.85
£3.70/kg
Dr. Oetker Extra Strong Food Colour Gel - Violet 15g
½ tsp violet food colouring gel
£1.50
£100.00/kg

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.