Cherry Glazed filled Chocolate Cupcakes with Chocolate Cream Cheese Frosting

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins
• 3/4 cup unsweetened cocoa powder, plus more for muffin tins
• 2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups sugar
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature

Glazed Cherries

• ¼ cup cherry-flavored liqueur
• 1 cup canned pitted black cherries
• Juice from canned pitted black cherries

Chocolate Cream Cheese Frosting

• ¾ Stick of Butter
• 16 oz cream cheese
• 2 cups confectioners’ sugar, sifted
• ½ cup coca, sifted

Preheat oven to 350. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.

Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).

Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.

Meanwhile, prepare cherry glaze. Drain cherries. Reserve juice. Pour the cherry juice and liquor in a small saucepan over high heat. Bring to a boil. Cook for 8-10 minutes or until thickened. Remove from the heat and stir through the cherries. Set aside to cool.

While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the confectioners’ sugar and cocoa and beat for a further 6-8 minutes or until light and fluffy.

Using a small melon baller, scoop out center of each cupcake, discarding crumbs. Spoon cherry filling into the holes of each cupcake. Fill a piping bag with chocolate cream cheese and pipe top of cupcakes.