Ingredients:

– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– ¾ teaspoon baking soda
– ½ teaspoon salt
– ½ cup buttermilk
– ⅓ cup vegetable oil
– 2 large eggs
– 1 ½ teaspoons pure vanilla extract
– ¾ cup boiling water

For the Cherry Compote Filling:
– 1 cup pitted cherries, chopped
– 2 tablespoons granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon lemon juice

For the Whipped Cream Topping:
– 1 cup heavy whipping cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract

For Garnish:
– Dark chocolate shavings
– Fresh cherries

Instructions:

1. Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.

2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and well incorporated.

4. Gradually pour in the boiling water, while continuing to mix. Be careful not to overmix; just until the batter is smooth and thin.

5. Fill each cupcake liner about two-thirds full with the batter. Tap the tray gently on the counter to remove any air bubbles.

6. Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

7. While the cupcakes are cooling, prepare the cherry compote filling. In a small saucepan, combine the chopped cherries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries soften. Remove from heat and let it cool.

8. Using a cupcake corer or a small knife, carefully create a well in the center of each cupcake. Fill each well with a spoonful of the cherry compote filling.

9. To make the whipped cream topping, place the heavy whipping cream, powdered sugar, and vanilla extract in a chilled mixing bowl. Beat on medium-high speed until stiff peaks form.

10. Transfer the whipped cream to a piping bag fitted with a large star tip. Pipe a generous swirl on top of each cupcake, covering the cherry filling.

11. Garnish each cupcake with a sprinkle of dark chocolate shavings and place a fresh cherry on top.

Serve these delightful Schwarzwälder Kirschtorte Cupcakes to your family and friends, and watch their faces light up with joy. For added indulgence, consider drizzling a teaspoon of Kirsch liqueur over the cherry filling, giving it an extra kick. These cupcakes can also be made in advance, as the flavors deepen when left overnight in the fridge, making them even more heavenly. Enjoy!

Note: If fresh cherries are not in season, you can use canned cherries or cherry pie filling as an alternative. Just ensure you drain them well before using.