Black Forest Cupcakes

After months of craving black forest (i.e. chocoate + cherry) cake while in Japan (which does not have such a thing), I finally got around to buying a can of cherries and making these cupcakes.

Pre-heat oven to 350 F. Line muffin pan.

Combine & melt:
8 TB Butter
2 oz bittersweet chocolate, chopped
½ C (or 1.5 oz) dutch-processed cocoa

Whisk:
¾ C (3.75 oz) Flour
½ tea Baking soda
¾ tea Baking powder

Whisk:
2 eggs
½ C sugar
1 tea vanilla
½ tea salt

Add chocolate mixture to egg mixture, mix until incorporated.

Sift in flour mixture and:
½ C (4 oz) sour cream or Nancy’s plain yogurt

Whir canned cherries and some of their liquid in a food processor. This is the "filling".

Layer cupcake batter with a spoonful of cherry filling into muffin pans. Bake 18-20 minutes, until skewer comes out clean. Cool.

Frost with cream-cheese-cherry frosting
Whir in food processor:
1 package cream cheese
a little bit of cherry "filling"
about 1/4 C powdered sugar
Drip of orange flavor or liquer