– 1 cup All-purpose flour – ⅓ cup Dutch process cocoa powder – ¾ cup White granulated sugar – 1 teaspoon Baking soda – ¼ teaspoon Baking powder – 1 teaspoon Salt – ½ cup Buttermilk room temperature – ¼ cup Oil – 2 Large eggs room temperature – ½ teaspoon Pure vanilla extract – ½ cup Hot water – 2 cups Fresh cherries pitted, washed, cut in half. – ¼ cup White granulated sugar – 2 tablespoon Cornstarch – 1 tablespoon Lemon juice – 1 ½ teaspoon Ground cinnamon – 1 teaspoon Pure vanilla extract – ½ cup Chocolate chips semi-sweet – ¼ cup Heavy cream – 12 oz Cream cheese room temperature – 1 teaspoon Pure vanilla extract – 4 cups Powdered sugar sifted – ⅔ cups Heavy cream cold – Cherries for decoration – Chopped chocolate optional for decoration
Preheat oven to 350F. Use muffin liners in a 12-cup pan. Set aside.Mix flour, cocoa powder, sugar, baking soda, baking powder, and salt in a bowl.
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Mix buttermilk, oil, eggs, and vanilla in another basin. Combine wet and dry components. Combine. Heat stovetop water till steaming. Pour slowly into batter. Heat eggs slowly to avoid overcooking.
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Fill muffin liners with ⅔rds of cupcake batter.Bake 18-20 minutes. When toothpick comes out clean, cupcakes are done.Rest the cupcakes in the pan for 10 minutes. Place on cooling rack. Decorate after cooling.
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Mix cherries, sugar, cornstarch, lemon juice, cinnamon, and vanilla in a medium saucepan. Stir continuously.Soften cherries and release juice with stirring. Crush cherries gently with a wooden spoon.
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Use a cupcake corer or sharp knife to cut a hole in the cupcake. Fill cupcakes too much with cherries. Toss cupcake tops.Fill a basin with chocolate chunks. Heat heavy cream in a saucepan on medium-low. Heat steam. Pour heavy cream on chocolate chips.
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Wait 1 minute, 30 seconds. Mix well until silky. Heat any remaining chocolate pieces in the microwave for 10 seconds.Dip cupcakes with chocolate. Put cupcakes in the fridge to set chocolate.
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Chill metal bowl with whisk attachment in freezer for 10 minutes. Beat cream cheese on high for 1 minute with a hand mixer.Mix in sifted powdered sugar. Mix low until mixed. Beat on high until smooth. Add vanilla.
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Beat heavy cream on high in the chilled basin until stiff peaks form. Mix whipped cream with cream cheese. Mix gently without overmixing. Freeze whipped cream cheese for 20 minutes until hard.
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Frost cupcakes. Dip your offset spatula in cherry pie filling if desired. Then swirl it on cupcakes. Add a cherry and chopped chocolate.
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