Ice these rich little cupcakes with pink frosting and leave plain, or garnish with sprinkles or a fresh cherry half.
For the cupcakes:
- 1 bar German dark chocolate chopped, 3 1/2-ounce
- 1 cup all-purpose flour plus 1 tablespoon for coating cherries
- 1/2 teaspoon baking soda
- 1/4 teaspoon Salt
- 1 stick unsalted butter softened
- 3/4 cup sugar
- 3/4 cup sour cream
- 1 large egg
- 1 tablespoon German Kirschwasser cherry brandy
- 1 cup fresh pitted cherries or frozen unsweetened cherries, unthawed each cut in half
- fresh cherries to garnish optional
For the frosting:
- 2 cups confectioner's sugar sifted
- 4 tablespoons unsalted butter softened
- 2 tablespoons German Kirschwasser cherry brandy
- 1 tablespoons milk
- 1 drop red food coloring
Make the cupcakes
Preheat oven to 350°F. Line 12 muffin cups with paper liners and set aside. Place chocolate in the top of a double boiler; place over simmering water until chocolate melts.
Combine 1 cup flour, baking soda and salt in a medium bowl and whisk to mix well. Set aside. Combine butter and sugar in a large bowl and beat at medium speed with a mixer about 2 minutes, or until light and fluffy. Beat in egg, sour cream and vanilla. Beat in melted chocolate. Add flour mixture and beat at low speed just until well combined. Toss cherries with remaining 1 tablespoon flour and gently stir into batter. Spoon batter into prepared cups.
Bake 20 to 22 minutes or until a wooden toothpick inserted in center of cupcake comes out clean. Cool for 5 minutes in pan on a wire rack. Remove cupcakes from pan and cool completely on a wire rack.
Prepare the Kirsch Frosting:
Combine confectioners' sugar, butter, cherry brandy, and milk in a large bowl and beat at medium speed with a mixer until smooth. Beat in food coloring. Spread frosting over cupcakes.