Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure there are no lumps in the dry ingredients.1 ¾ cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.2 large eggs, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients and mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix.
- Gradually pour in the hot water or hot brewed coffee while mixing on low speed. The batter will be thin, which is exactly what you want for incredibly moist cupcakes. Continue mixing until the batter is smooth.1 cup hot water or hot brewed coffee
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. This will yield approximately 18-20 cupcakes.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. This is crucial before frosting.
- While the cupcakes are cooling, gently stir the kirsch (if using) into the cherry pie filling. You can also gently mash some of the cherries if you prefer a less chunky filling.1 (21-ounce) can cherry pie filling, 2 tablespoons kirsch
- In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, alternating with the milk or cream, beating well after each addition until light and fluffy. Stir in the vanilla extract and the scraped vanilla bean seeds (or vanilla bean paste).1 cup unsalted butter, 4 cups powdered sugar, ¼ cup milk or heavy cream, 1 teaspoon pure vanilla extract
- Once the cupcakes are completely cool, use a small sharp knife or an apple corer to carefully remove a small cone from the center of each cupcake. Fill the cavity generously with the cherry filling.1 (21-ounce) can cherry pie filling
- Spoon or pipe the vanilla bean frosting over the filled cupcakes. You can create swirls or a smooth finish, depending on your preference.
- Decorate the frosted cupcakes with chocolate shavings or curls. Add a fresh cherry on top for an extra touch of elegance, if desired.chocolate shavings or curls, fresh cherries
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. For freezing, freeze unfrosted cupcakes for up to 2-3 months.
