Ingredients

For cupcakes:
• 1½ cups (190g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder (Dutch-process preferred)
• 1¼ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temp
• 1 tsp vanilla extract
• ¾ cup (180ml) whole milk
• ¼ cup (60ml) strong brewed coffee (enhances chocolate—replace with water if preferred)

For filling & topping:
• ½ cup pitted cherries in syrup, chopped (reserve 2 tbsp syrup)
• 1 tbsp kirsch (cherry brandy) or ½ tsp almond extract (optional but classic)
• 1 cup heavy cream, chilled
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Dark chocolate curls or shavings (for garnish)

Instructions

Cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
Whisk flour, cocoa, baking powder, baking soda, and salt.
Beat butter and sugar 3–4 min until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry mix and milk+coffee to butter mixture—begin and end with dry. Mix until just combined.
Fill liners ¾ full. Bake 18–20 min. Cool completely.
Cherry filling: Mix chopped cherries, 2 tbsp reserved syrup, and kirsch (if using).
Cream: Whip cream, powdered sugar, and vanilla to stiff peaks.
Assemble: Core center of each cupcake (use apple corer or small knife). Fill with 1 tsp cherry mix. Pipe or dollop whipped cream on top. Top with 1–2 cherries and chocolate curls. Chill 30 min before serving.