Ingredients
Method
Cupcakes
- Preheat oven to 350 degrees. Line a cupcake pan with paper liners and set aside.
- Sift flour, cocoa powder, baking soda, baking powder and salt into a large bowl. Whisk to combine. Set aside.
- Using an electric mixer cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating after each addition until incorporated. Scrape down the sides of the bowl with a spatula as needed.
- Mix in sour cream and vanilla until blended.
- Reduce mixer speed to low and add half of dry ingredients, mixing only until just incorporated.
- Add buttermilk and mix until blended.
- Add remaining dry ingredients mixing until just incorporated. Be careful to avoid overmixing.
- Divide batter evenly among 12 cupcake liners. Bake for 10 minutes then rotate pan in oven and bake for an additional 7 to 10 minutes or until a toothpick inserted into the center of a muffin comes out clean. Be careful to avoid overbaking.
- Place cupcake pan on a wire rack until cooled completely then fill cupcakes with cherry syrup.
Cherry Syrup
- Add the cherries, cornstarch, sugar and water to a medium saucepan.
- Heat over medium heat, stirring until syrup thickens.
- Remove pan from the heat and cool while cupcakes bake.
- After cupcakes have cooled completely, use a metal icing tip to remove a hole in the center of each cupcake top. Fill with each with a tablespoon of cherry filling then pipe with whipped cream.
Whipped Cream
- Combine heavy cream and powdered sugar in a mixing bowl and whip with an electric mixer until stiff peaks form.
- Pipe whipped cream onto cupcakes. Garnish with cherries and chocolate shavings.
- Serve immediately or cover loosely and refrigerate up to 2 days.