Directions

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1. Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases.

2. Cream together the caster sugar and butter in a bowl until light and fluffy.

3. Add the eggs one at a time, mixing well in-between each.

4. Mix in the vanilla extract, vinegar and oil.

5. In a separate bowl, combine the flour, black cocoa and bicarbonate of soda.

6. Add half the dry ingredients to the wet ingredients and mix.

7. Pour in half the buttermilk and combine.

8. Repeat using the remaining dry ingredients and buttermilk.

9. Fill each case approximately 2/3 full and bake in the oven for 20-22 mins.

10. Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack.

11. Add red food colouring to the jam and stir to loosen.

12. Once the cupcakes are cool, core the middle of each and fill with the jam. Set aside the remaining jam.

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1. With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.

2. Add the icing sugar and beat again for 5 mins.

3. Drain the cream cheese if needed and add it into the buttercream, mixing for approx. 1 min.

4. Pipe the cream cheese frosting onto the cupcakes and pop them into the fridge for 30 mins.

5. Put the remaining jam through a sieve.

6. Add a tsp of cold water at a time until the jam is runny enough to drip over the tops of the cupcakes.

7. Using a piping bag or spoon, drip the jam on top of each cupcake and enjoy!