Black Forest CupCakes Part 3

If you do not have Kirsch or Cherry Brandy DO NOT make these....the recipe has to have it to make it tasty.

For the Cakes:

1 2/3 cup all-purpose flour

2 tsp baking powder

1 tsp salt

2/3 cup unsweetened cocoa powder

1/2 cup unsalted butter, room temperature

1 1/2 cups sugar

2 eggs

1 1/2 cups milk

1 tsp vanilla extract

1/2 cup Kirsch or cherry brandy

Filling and Frosting

1 cup heavy whipping cream

1 cup powdered sugar

1/2 tsp vanilla extract

1 TBSP kirsch or cherry brandy

1 can pitted cherries,

drained grated dark chocolate

for sprinkling

1. Preheat oven to 350F

2. Mix flour, baking powder, salt, and cocoa together and set aside.

3. Cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternately add flour mixture and milk. Add vanilla a beat well.

4. Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 25 minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.

5. When cupcakes are cool, unmold, cut into half or in thirds, and sprinkle with cherry liqueur.

6. To make the filling and frosting: In a large bowl, whip the cream until it forms soft peaks. Add sugar, vanilla, and kirsch. Beat until stiff. Spread layer(s) of cake with half the filling. Press cherries into whipped cream before adding next layer. Save enough cherries to decorate cupcakes. Frost top and sides of cupcakes with whipped cream. Decorate with remaining cherries. Sprinkle grated chocolate over cupcakes.