Black Forest Cupcakes

Ingredients

• 3 oz bittersweet chocolate
• 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 canola oil
• 2 large eggs
• 2 tsp white vinegar
• 1 1/2 tsp vanilla extract
• 1 1/4 cups cherry pie filling
• 1 1/2 cups heavy cream
• 1/4 cup granulated sugar
• Finely chopped chocolate or real chocolate sprinkles

Directions

1. Heat the oven to 350 degrees. Add the chopped chocolate and cocoa powder to a medium bowl, pour the hot water on top, and whisk until the mixture is glossy and smooth. Put the bowl in the refrigerator for 20 minutes, giving it a stir at the midpoint, until it has cooled down. If you are using the freezer, chill it for 10 minutes and stir once.
2. While that cools, whisk the flour, granulated sugar, salt and baking soda together in a mixing bowl. In another mixing bowl, whisk the canola oil, eggs, vinegar and vanilla. Stir the cooled chocolate mixture into the oil mixture until everything is combined, then add the flour mixture and whisk until the batter is smooth.
3. Portion the batter evenly into 12 paper lined muffin cups, using about 1/4 cup for each one. Bake at 350 degrees 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 and let them cool completely.
4. Make a well in the center of each cupcake, large enough to hold 1 1/2 Tbsp filling, with a little room for a charmingly generous top. Spoon about 1 1/2 – 2 Tbsp cherry pie filling into each opening.
5. Using an electric hand mixer, beat the heavy cream in a mixing bowl on high speed until soft peaks appear. Add 1/4 cup granulated sugar and continue whisking until the peaks are stiff. Pipe the whipped cream onto the cupcakes, then finish each one with a cherry and finely chopped chocolate or sprinkles. Store the cupcakes in an airtight container in the refrigerator, and let them sit at room temperature for about 20 minutes before serving.