Cherry Cordial Chocolate Cupcakes

Ingredients

• 3 oz bittersweet chocolate, finely chopped, semi-sweet works too for milder flavor, I've tested both
• 1/3 cup unsweetend cocoa powder
• 3/4 cup hot water
• 3/4 cup bread flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 cup + 2 Tbsp vegetable or canola oil
• 2 large eggs
• 2 tsp white vinegar
• 1 1/2 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 1/2 cup butter, softened
• 1- 2 pinches of salt, to taste
• 3 cups powdered sugar
• 2 Tbsp maraschino cherry juice, then more if needed
• 1/2 tsp vanilla extract
• Red food coloring, optional
• 1/2 of the maraschino cherries from 1, 10 oz jar, chopped and wrapped in paper towels to dry slightly
• 24 maraschino cherries, plus more for topping

Directions

1. Set the oven to 350 degrees. Put the chopped chocolate in a medium bowl with the cocoa powder, pour the hot water over them, and whisk until the mixture is smooth. Move the bowl to the refrigerator for 20 minutes, stirring halfway through, until the chocolate base has cooled; if you are using the freezer, chill it for 10 minutes and stir once during that time.
2. While it chills, combine the flour with the granulated sugar, salt and baking soda using a whisk. In another mixing bowl, whisk the canola oil, eggs, vinegar and vanilla. Add the cooled chocolate mixture to the oil mixture and stir until everything is blended, then whisk in the flour mixture until the batter is smooth.
3. Portion the batter into 12 muffin cups fitted with paper liners, aiming for about 1/4 cup in each one. Bake in the preheated oven until a toothpick poked into the center comes out clean, 17 – 19 minutes. Leave the cupcakes in the pan for several minutes, then move them to a wire rack to cool completely.
4. To make the ganache, put the chocolate chips in a bowl. Warm the cream until it is just shy of boiling, using either the microwave or the stove top, and pour it over the chips. Stir until smooth and melted. Cool the ganache in the refrigerator or at room temperature until it thickens; you want it pipe-able, not runny.
5. As the ganache cools, use an electric stand mixer to beat the butter with the salt until light in color and airy. Add 1 cup powdered sugar and mix it in, then blend in the maraschino cherry juice, vanilla and your desired amount of red food coloring, if using. Add the rest of the powdered sugar and whip until the frosting is light and fluffy. With a rubber or silicone spatula, gently fold in the chopped maraschino cherries.
6. To assemble, set 2 maraschino cherries without stems on top of each cupcake. Spoon on the desired amount of frosting; a modest amount goes a long way here since the frosting is sweet. Spread the frosting around the cherries. Scoop the ganache into a small resealable bag, press it closed, and snip the tip from 1 corner. Drizzle the ganache over the cupcakes, finish each cupcake with 1 cherry, and let them sit for 1 hour so the ganache can set and the flavors can come together.
7. Cake portion adapted from Cooks Illustrated, The Science of Good Cooking, pg. 431.