Grease the wells of a muffin tin or line them with paper liners.

Preheat the oven to 180 °C top/bottom heat or 160 °C circulating air.

, use a hand mixer to mix the butter, vanilla sugar and sugar in a bowl.

Add the eggs one at a time and stir in the milk.

Mix flour and baking powder separately and stir both into the butter-sugar-egg mixture.

Mix all the ingredients until you get a homogeneous dough.

Divide this evenly between two bowls.

In a bowl, stir the cocoa powder into the batter.

Now first distribute the light batter into the muffin cases, then put the dark batter on top.

Then press the morello cherries into the dough.

Bake the Donauwellen muffins (without decoration they are more like muffins than cupcakes) in the hot oven for about 25 minutes.

Then let it cool down.

, prepare the pudding from custard powder, sugar and milk as described on the package.

Then pour the hot pudding into a bowl and place cling film on the surface to prevent a skin from forming.

Then let cool at room temperature.

Then stir the butter and cream cheese into the pudding.

Fill the frosting into a piping bag and pipe small toppings onto the Donauwellen cupcakes.

Chill the cupcakes.

, chop the dark chocolate - read here which chocolate convinces in the Stiftung Warentest comparison - and melt it over a hot water bath.

Allow to cool slightly, then use a teaspoon to scoop a dollop of melted chocolate onto each cupcake with cream frosting.

Finally, place three more morello cherries on each Donauwellen cupcake.