Black Forest Cupcakes

2/3 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1½ teaspoon baking soda

1 teaspoon salt

½ cup butter

1½ cup white sugar

2 eggs

1 teaspoon vanilla extract

½ teaspoon coffee extract

1½ cups buttermilk

For the frosting

2 cup heavy whipping cream

½ teaspoon vanilla extract

3 tablespoon Kirschwasser or maraschino liqueur

2-3 tablespoons powdered sugar

For the cherry filling

1 pound sour cherries, washed, pitted, and de-stemmed

¼ cup water

¾ cup sugar

Maraschino cherries (optional for topping)

Chocolate churls (optional for topping)

For the cake batter: Preheat oven to 350 degrees. Sift together flour, cocoa powder, baking soda and salt. Set aside. Cream butter and sugar until light and fluffy. Beat in eggs and extracts. Beat in flour mixture, alternating with buttermilk, until combined. Fill cupcake liners ½ full and no more than that.

Bake for 20 minutes or until cupcakes bounce back when touched. Let cool.

For the cherry filling: Put all the ingredients into a sauce pan and bring to a boil. Reduce heat and let mixture simmer for 15 minutes, stirring periodically. Remove from heat and let cool.

To fill the cupcakes: Use a paring knife to cut a hole out of the top of each cooled cupcake and place a generous teaspoon of filling into cupcake. Then, replace the tops and frost.

For the frosting: With an electric mixer, whip the cream until it forms stiff peaks. Mix in the vanilla extract and liqueur.

Makes 16 to 24 cupcakes