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Preheat your oven to 200°C (392°F). Line a muffin tray with paper liners or grease it lightly.
In a large mixing bowl, combine the dry ingredients: self-raising flour, caster sugar, cocoa powder, baking powder, and bicarbonate of soda. Mix until well combined.
Add the chopped milk chocolate and dark chocolate to the dry mix.
In a separate bowl, combine the melted butter and vegetable oil. Mix well.
Add the eggs to the wet mix and beat until fully incorporated.
Pour in the buttermilk and mix until everything is well combined.
Make a well in the center of the dry ingredients, and pour the wet mix into it.
Gently fold the wet and dry mixes together, being careful not to overmix.
Fill the muffin cups about ⅔ full with the batter.
Place the muffin tray in the preheated oven at 200°C for 5 minutes.
After 5 minutes, reduce the oven temperature to 170°C (338°F) and continue baking for an additional 15-18 minutes.
Once ready, transfer them to a wire rack to cool completely.
Once cooled, make a small hole in the center of the muffin and fill with cherry conserve.
Whip the double cream until stiff peaks form and pipe onto your muffins.
Decorate with chocolate shavings.