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50Total Time
20Prep Time
30Bake Time

Black forest muffins

About the bake

These black forest muffins are perfect for an afternoon tea time treat or for a dessert topped with cream.

50Total Time
20Prep Time
30Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4). Place paper cases in a 16 hole muffin tin.

  2. Step 2:

    Combine cherry halves with the kirsch and set aside. In a small pan, over a low heat combine the water and chocolate chips. Heat, stirring frequently until the chocolate has melted. Remove from the heat and allow to cool.

  3. Step 3:

    In a mixing bowl, using an electric mixer set on medium speed, cream the butter and light muscovado together until light and fluffy. Add the eggs, one at a time, followed by the cooled chocolate, scraping the sides of the pan and mix thoroughly.

  4. Step 4:

    Mix together the flour, baking powder, bicarbonate of soda, and salt. Add the flour mixture to the chocolate mixture in batches, alternating with the soured cream, mixing on low speed to incorporate.

  5. Step 5:

    Spoon into the paper cases, add a spoonful of cherries, (reserving the liquid) and top with cake mixture, so that the paper cases are filled to the top.

  6. Step 6:

    Bake for 25-30 minutes, until firm to the touch. Cool in the tin for 10 minutes; turn out and cool completely on a wire rack.

  7. Step 7:

    Using a skewer or cocktail stick, poke several holes in the top of the muffins. Drizzle the reserved cherry liquid over the top of the muffins and allow to soak in.

  8. Step 8:

    For the whipped cream, whisk the cream until soft peaks form. Add the sugar and vanilla and whisk until incorporated.

  9. Step 9:

    Pipe the whipped cream on top of each cupcake. Decorate with cherries and shaved chocolate. Refrigerate until ready to serve.

  10. Step 10:

    For a child-friendly version replace the kirsch with 2 teaspoons of vanilla extract.


  • For the muffins

    • 450g Cherries (pitted, halved)
    • 4 tbsp Kirsch
    • 150ml Water
    • 110g Dark chocolate chips
    • 225g Butter (unsalted) (softened)
    • 175g Billington's Unrefined Light Muscovado Sugar
    • 3 Egg(s) (free range)
    • 500g Allinson's Plain White Flour
    • 1.5 tsp Baking powder
    • 1.5 tsp Bicarbonate of soda
    • 0.25 tsp Salt
    • 140ml Sour cream
    •  Kirsch (to soak the cherries in)
  • For the frosting

    • 400ml Double cream
    • 3 tbsp Billington's Unrefined Golden Caster Sugar
    • 1 tbsp Vanilla bean paste
    • 12 Cherries (to decorate)
    •  Dark chocolate (grated)

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