Instructions
Cherry Filling
Make the cherry filling first. In a small bowl, add the water and cornstarch. Mix into a slurry – until no lumps of cornstarch remain.
In a small saucepan, add the quartered cherries and cornstarch slurry. Cook over medium heat until the cherries start to break down and release their juices. Then add the maple syrup and sweeten to taste. Continue to cook the cherries over medium-low heat until the sauce begins to thicken like jam – about 10 – 15 minutes.
Transfer to a bowl and set aside, or refrigerate, until ready to assemble the cupcakes.
Chocolate Cupcakes
Preheat the oven to 350F degrees and adjust the oven rack to the middle position.
In a small mixing bowl, add the oil and both sugars. Mix with a whisk until well combined. Then add the buttermilk, coffee, and vanilla, and whisk until fully incorporated.
Sift the flour, cocoa powder, baking powder, baking soda, and salt over the wet ingredients. Gently whisk to incorporate until no dry streaks remain.
Pour the batter equally into the cupcake liners. I recommend a cookie scoop to get equal portions – and less mess!
Bake for 12 minutes, or when a toothpick inserted in the middle of one of the cupcakes comes out mostly clean (a few small crumbs is ok, and good).
Cool the cupcakes in the pan set on a wire rack for at 10 minutes. Remove the cupcakes from the pan and cool completely on the wire rack.
Scoop even portions of the cherry filling on top of each cupcake. Then sprinkle on the reserved chopped cherries. Top with the whipped cream, chocolate shavings, and a fresh cherry – and enjoy!
NUTRITION ESTIMATES
Calories: 258kcal | Carbohydrates: 50g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 129mg | Potassium: 276mg | Fiber: 2g | Sugar: 25g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 2mg
