Ingredients for Cake

  • 3 1/3 cups (27 ounces) pastry flour
  • 1 1/4 cups (10 ounces) unsweetened cocoa powder
  • 1 tablespoon plus 1 teaspoon baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 pound (4 sticks) unsalted butter at room temperature.
  • 5 1/4 cups (42 ounces) granulated sugar
  • 8 eggs
  • 2 cups brewed coffee
  • 2 cups milk

Ingredients for Cherry Compote

  • 8 cups pitted fresh cherries or thawed frozen Bing cherries
  • 2 cups kirsch (cherry brandy)
  • 1 1/2 cups granulated sugar
  • 2 tablespoons orange zest
  • 2 cinnamon sticks

Ingredients for Mascarpone Frosting

  • 2 cups heavy cream
  • 1 pound mascarpone
  • 1/2 cups confectioners’ sugar, sifted.

Cake Batter Instructions

  1. Preheat the oven to 325°F. Line the cupcake tins with cupcake liners.
  2. In a large bowl whisk together the pastry flour, cocoa powder, baking soda, salt and baking powder then set aside. In a separate large bowl, cream the butter until smooth and cream. Gradually add in the sugar and beat until light and fluffy. Add in the eggs one at a time, fully incorporating each one before adding the next. Add in a bit of the flour mixture, then some of the milk, more flour mixture, then coffee, alternating each one but ending with the flour, scraping the bowl down repeatedly.
  3. Spoon the batter into the liners and bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake, comes out clean. Set the cupcakes aside to cool as they will need to be completely cooled before frosting.

Cherry Compote Instructions

  1. Put the cherries, kirsch, sugar, orange zest, and cinnamon sticks into a large saucepan and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the cherries are softened and their juices are released, roughly 30 minutes.
  2. Using a slotted spoon, move the cherries to another bowl and continue to simmer the juices in the pan until the mixture becomes thick and can coat the back of a spoon. Pour the thickened liquid over the cherries and set aside to cool.

Mascarpone Frosting Instructions

  1. Whip the heavy cream on medium speed until soft peaks form, but do not over-whip.
  2. In another bowl, mix together the mascarpone and confectioners’ sugar until smooth. Gently fold the whipped cream into the mascarpone mixture until incorporated.

To assemble

  1. Make a hole in the center of each cupcake using a paring knife, making sure you do NOT go all the way to the bottom of the cupcake. Spoon 1 teaspoon of the cherry compote in to the center of each cupcake but reserving some.
  2. Frost the cupcakes with the mascarpone frosting and garnish with the reserved cherries.