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Black forest cupcakes

Chocolate sponge with a cherry filling, cream and a cherry on top

  • Makes12
  • 45 mins
  • 170°C/fan 150°C/gas mark 3

Emily's option

I've used a cheat cherry filling but those with more time could attempt from scratch


  • Sponge
  • 175g butter, softened
  • 175g caster sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 175g gluten-free self-raising flour
  • 25g cocoa powder
  • 5 tbsp milk
  • Filling
  • 1 tin (410g) gluten-free cherry pie filling
  • Topping
  • 150mL double cream
  • small quantity of dark chocolate, grated
  • cherries taken from the the cherry pie filling tin


1 Preheat the oven to 170°C/fan 150°C/gas mark 3. Place your muffin cases in your tin ready.

2 Sponge: cream the butter and sugar (by electric whisk) until light, fluffy and pale in colour. Add the vanilla extract into the mix. Beat in the eggs one at a time (then it won’t curdle the mix). Add the flour, cocoa powder and the milk and give a final mix with the electric whisk.

3 Spoon into the muffin cases and bake for 25 minutes. Leave the cakes to cool on a wire rack.

4 Filling: angle a small sharp knife and cut to within about 1 cm of the edge of each cake to remove a cone shape, leaving a hole in the centre. Using the cherry pie filling scoop 1 heaped teaspoon into the hole left.

5 Topping: tip the double cream into a small bowl and whisk until firm.

6 Place a heaped teaspoon of the double cream on top of the cherry pie filling. Grate some dark chocolate over the cream and finish by placing a cherry on the top of the cupcake. Enjoy!