Rich Black Forest Cup Cakes



  • 1 350g packet rich chocolate cake mix (or plain with 2 x tablespoons of carob powder added)
  • 60g butter
  • 2 tablespoons yoghurt
  • 1/3 cup buttermilk
  • 1/2 cup sour cream
  • 60g dark chocolate (or carob buttons) melted
  • 900g thickened cream whipped

Preheat oven to moderate

place patty cupcake liners into cupcake pan

beat cake mix, butter, yoghurt, sour cream and cooled chocolate in a small bowl with electric mixer on low speed until combined.

Beat on medium speed for 2 minutes of until mixture has changed to a lighter colour

Spread cake mixture into a cupcake holders

Bake in moderate over for about 30-40 minutes or until a skewer comes out clean

Cherry filling

  • 2 x 425g jars seeded black cherries
  • 1 1/2 tablespoons cornflour

Drain cherries over jug, reserve 2/3 cup syrup.  Chop cherries roughly.  Combined blended cornflour and syrup with cherries in small saucepan.

Stir over heat until mixture boils and thickens.

To Assemble

Pour over the cherry filling

Top with whipped cream

Sprinkle with grated chocolate or carob

Makes 10 large cup cakes