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Ingredients
- 1 1/4 c flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c cocoa powder
- 1 stick unsalted butter, room temp
- 1 1/4 c sugar
- 2 eggs, room temp
- 1 tsp vanilla
- 1 c milk, room temp
- 1 jar (12 oz) cherries in syrup
- 2 tbsp kirsch
Details
Servings 18
Preparation
Step 1
Preheat oven to 350. Line muffin tins with papers. Whisk together flour, cocoa, baking soda, and salt.
With a mixer, cream butter until pale and fluffy. Add sugar, beat until fluffy. Add eggs, one at a time, beating well. Add flour mix in three batches, alternating with milk, mix well after each. Add vanilla.
Scoop batter into tins, fill each 2/3 full. Bake 15-18 minutes.
Let cool.
Drain cherries, reserve 1/4 cup syrup. Cut each cherry in half. Combine reserved syrup and kirsch in a bowl. Core center from cupcakes, fill with a few cherry halves and some syrup mix. Dollop whipped cream, and top with another cherry half. Replace tops. Spoon chocolate ganache over top, garnish with whipped cream and a cherry. Serve immediately.
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