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Black Forest Filled Cupcakes

2 Eggs(50g Each)

110g Softened Butter

(70g for Mix + 40g for Icing)

140ml Milk

Milk bottle illustration
Square butter block on a tray illustration
illustration of two eggs sitting side by side

You will need:

150g Cherry Conserve

+ Fresh Cherries for decorating

illustration of a jar of cherry conserve
Chocolate cupcakes with a small hole cut ou the top sitting on a cooling rack
Chocolate cupcakes stuffed with cherry jam, topped with chocolate icing and a cherry


Preheat oven to 160°C fan-forced or 180°C conventional. Insert 12 patty cases into a muffin pan.


Place contents of the cupcake mix sachet, eggs, milk and softened butter into a large bowl. Mix on low-medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Divide batter evenly between the 12 patty cases.


Bake for 18 minutes. You can tell the cupcakes are baked if they spring back lightly when touched in the centre. Allow the cupcakes to cool in the pan for 5 minutes before transferring them onto a wire rack to cool completely.


Empty the contents of the icing mixture sachet into a small mixing bowl with the softened butter and milk. Using an electric mixer, mix on medium speed for 2 minutes.

Using a butter knife, cut a medium sized hole into the centre of your cooled cupcakes, making sure that it doesn’t cut through to the bottom. Set aside the cut off pieces of cupcake. Either using a spoon, or a piping bag, fill the hole in each cupcake with cherry jam until it reaches the top of the cupcake. Gently cut off the lid of the removed cupcake pieces and pop it back on top of the cupcake, covering the jam.

Spread or pipe prepared icing over the cupcakes and top with a cherry.

cake mixture in bowl
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