Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 0.5 cup (45g) Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup (120ml) buttermilk, room temperature
  • 0.5 cup (120ml) vegetable oil
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 0.5 cup (120ml) hot brewed coffee
  • 2 cups (300g) pitted cherries, fresh or frozen
  • 2 tbsp granulated sugar for filling
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp Kirsch (cherry brandy)
  • 1.5 cups (360ml) heavy whipping cream, cold
  • 0.5 cup (60g) powdered sugar
  • 1 tsp vanilla paste
  • 0.25 cup dark chocolate shavings
  • 12 whole maraschino cherries with stems

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Add the buttermilk, vegetable oil, egg, and vanilla extract. Whisk until well combined and smooth.
  4. Gently stir in the hot coffee to bloom the cocoa. The batter will be thin.
  5. Divide batter into liners, filling each 2/3 full. Bake for 18-20 minutes until a toothpick comes out clean. Cool completely.
  6. Prepare filling: In a saucepan, combine cherries, 2 tbsp sugar, cornstarch, and lemon juice. Simmer over medium heat for 5-8 minutes until thickened. Stir in Kirsch and cool.
  7. Whip heavy cream, powdered sugar, and vanilla paste until stiff peaks form.
  8. Core the center of each cupcake, fill with the cherry reduction, pipe with Chantilly cream, and garnish with chocolate shavings and a whole cherry.