Black Forest Gateau Cupcakes with Morello Jam Filling


Preparation info

  • Difficulty


  • Makes


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By Lorraine Pascale

Published 2017

  • About

This is a dessert from the ’70s made into a modern cupcake for 2017. The cupcake is soaked in Kirsch syrup, but it is fine to leave out the alcohol if you prefer. Choose cherries with intact stalks for more of a dramatic effect.


  • 160 g crème fraiche
  • 110 g butter, softened
  • 4 eggs
  • 220 g caster sugar
  • 180 g self-raising flour
  • 40 g cocoa powder (sifted if lumpy)
  • 125 g Morello cherry jam
  • 50 g dark chocolate, grated
  • 12 fresh cherries

For the soaking syrup

  • 100 g caster sugar
  • 80 ml water
  • 3–4 tsp Kirsch (optional)

For the frosting

  • 300 ml double cream, well chilled
  • 60 g icing sugar
  • seeds of ½ vanilla pod or 1 tsp of vanilla extract


  • 12-hole cupcake tin
  • mechanical ice-cream scoop (optional)
  • hand-held electric whisk
  • piping bag with 1.5cm nozzle (optional)


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the cupcake tin with twelve paper cases.

First make the cupcakes – this is a super easy sponge to make! Put the crème fraiche, butter, eggs, caster sugar, flour and cocoa powder into a bowl and mix together until well combined. Use as few stirs as possible to give you much lighter, fluffier cupcakes. Then using a large spoon or mechanical ice-cream scoop, divide the mixture between the cases, using a spatula to ensure you get every last bit out of the bowl. Bake in the oven for 15–20 minutes, or until the cupcakes are well risen and smell baked. To check that they are cooked, insert a skewer into the centre of a cupcake – it should come out clean.

As the cupcakes are baking, make the soaking syrup. Put the caster sugar, water and Kirsch, if using, into a small pan over a gentle heat and cook gently until the sugar has dissolved. Increase the heat and allow to bubble for 1 minute, then remove from the heat and set aside to cool a little.

Once the cupcakes are cooked, remove them from the oven and allow to cool for a few minutes in the tin. Then using a melon bailer or an apple corer, scoop out the centre of each cupcake, making sure you don’t go all the way down to the bottom. Reserve the scooped out bits, and then fill each hole with 1 heaped teaspoon of the cherry jam. Put the reserved cupcake bits back on top and press down to secure, then brush with as much of the Kirsch syrup as you like and set aside while you make the frosting.

Put the cream into a bowl with the icing sugar and vanilla and whisk using the hand-held electric whisk until the cream is just holding its shape with soft peaks. Avoid over-whisking the cream, so it stays smooth, shiny and supple. Spoon or pipe the frosting over the cupcakes, scatter over the grated chocolate and place a cherry on top of each one to serve.