Black Forest Cupcakes
INGREDIENTS
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1 ounce (28 g) good-quality dark chocolate (60 to 72% cacao), chopped
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1⁄2 cup (40 g) unsweetened dark cocoa powder, such as Valrhona
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2⁄3 cup (165 ml) hot coffee
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1⁄3 cup (75 ml) whole milk
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1 1⁄3 cups (170 g) all-purpose flour
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1 teaspoon baking soda
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1⁄2 teaspoon kosher salt
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5 ounces (11⁄4 sticks/140 g) unsalted butter, cool but not cold, cut into 1⁄2-inch (12-mm) cubes
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1 cup (220 g) firmly packed dark brown sugar
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1⁄2 cup (100 g) granulated sugar
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3 large eggs, at room temperature
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1 teaspoon pure vanilla extract
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1 scant cup (7 ounces/ 200 g) cherry preserves
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2 tablespoons kirsch
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5 large egg whites, at room temperature
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1 1⁄2 cups (300 g) granulated sugar
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1 tablespoon light corn syrup
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1 teaspoon pure vanilla extract
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Chocolate sprinkles
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24 fresh cherries with stems
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