Cherry Chocolate Cupcakes

Combine cherries, sugar, and lemon juice in a medium-sized cooking vessel over low-medium heat. Allow the mixture to warm up until the sugar has dissolved, stirring constantly throughout the process. Set aside 2 tablespoons of cherry juice and mix it with cornstarch until fully incorporated. Add the cornstarch mixture to the original pot and continue cooking until it thickens up a bit more, taking around 5 minutes longer.

Transfer the compote to a cooler surface and let it cool down completely. Measure out 1 cup of the mixture for use in the cake batter, and reserve any remaining compote, approximately 6 tablespoons, for later use as a frosting.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line or grease two standard 12-cup muffin tins in preparation for baking.

In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined. Set the mixture aside for later use.

In a large mixing bowl, combine brown sugar, butter, and white sugar. Beat the mixture together until it becomes light and fluffy. Add eggs one at a time, mixing well after each addition to avoid any lumps or unevenness. Stir in vanilla extract for added flavor. Gradually mix in 1/3 of the flour mixture, stirring until just combined. Pour in half of the sour cream and cooled coffee; mix until just combined.

Continue alternating additions of the flour mixture with sour cream and coffee, starting and ending with the flour mixture, until you achieve a smooth batter. Be careful not to overmix the ingredients.

Gently fold in 1 cup of the reserved cherry compote into the batter. Fill each prepared muffin cup 2/3 full of the cake mixture.

Bake the cupcakes in a preheated oven until the tops spring back lightly when touched, taking around 15 to 18 minutes. Remove them from the oven and let them cool in the tins for a few minutes before transferring them to a wire rack to cool completely.

Prepare the cherry buttercream frosting while the cupcakes are cooling. Beat butter in a large bowl until it becomes light and fluffy. Gradually add powdered sugar, 1 cup at a time, beating well after each addition to achieve the desired consistency. Mix in vanilla and salt for added flavor. Add 2 tablespoons of cherry compote and beat the mixture on medium-high speed until it's thoroughly combined. Repeat this process twice more with the remaining cherry compote, beating well after each addition. Add heavy cream and beat until the frosting becomes fluffy, taking around 2 to 3 minutes.

Spread or pipe the frosting over the cooled cupcakes.