Ingredients

• 2.5 cups frozen tart cherries , pitted
• 0.5 cups white sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Instructions

1. 1 Bring cherries, 1/2 cup white sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Transfer 2 tablespoons cherry juice from pot to a small bowl; stir in cornstarch until thoroughly combined. Stir cornstarch mixture into the pot; simmer until thickened and slightly reduced, about 5 minutes.
2. 2 Cool compote completely. Measure 1 cup compote for cupcake batter; reserve remaining compote, about 6 tablespoons, for frosting.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line cups of two standard 12-cup muffin tins with paper liners or grease cups.
4. 4 Whisk flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt together in a medium bowl. Set aside.
5. 5 Beat brown sugar, 1/2 cup butter, and 1/2 cup white sugar together in a large bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract. Add flour in 3 batches, alternating with sour cream and cooled coffee, beginning and ending with flour mixture and mixing after each addition until just combined.
6. 6 Stir until batter is smooth, but do not overmix. Gently fold in reserved 1 cup cherry compote. Spoon batter into the prepared muffin cups, filling each 2/3 full.
7. 7 Bake in the preheated oven until tops spring back lightly when touched, 15 to 18 minutes. Cool in tins 3 to 5 minutes before transferring to a wire rack to cool completely.
8. 8 Meanwhile, beat 1 cup butter in a large bowl with an electric mixer until light and fluffy. Add confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract and 1/4 teaspoon salt. Add 2 tablespoons reserved cherry compote; beat on medium-high speed until thoroughly combined. Repeat twice more with remaining 4 tablespoons cherry compote, beating well after each addition. Add heavy cream; beat until frosting is fluffy, 2 to 3 minutes.
9. 9 Spread or pipe frosting over cooled cupcakes.

Nutrition per serving