In a large pot over medium heat, combine the cherries, sugar, and cornstarch. Cook, stirring frequently, until the cherries begin to break down and the filling starts to simmer and thicken, about 15-20 minutes. Remove from the heat and stir in the vanilla and Kirsch. Allow to cool completely before filling the cupcakes.
Can be made up to 3 days in advance and stored in an airtight container in the fridge
Chocolate Cupcakes
Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together in a large bowl.
In a separate bowl, whisk the melted butter, eggs, sugar, and vanilla together until combined.
Stir in about half of the flour mixture. Then stir in the milk and the remaining flour mixture and mix until fully combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let cupcakes cool completely before frosting.
Stabilized Whipped Cream
Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few minutes.
Transfer the gelatin mixture to the microwave and microwave for 5-10 seconds, until the gelatin is fully dissolved. Stir the mixture, then set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture and mix on low until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
Note: if the gelatin mixture thickens up too much before you add it to the whipped cream, just pop it back in the microwave for 3-5 seconds. It should be a pour-able consistency.
Assembly
Once the cupcakes are fully cooled, use a cupcake corer to remove the center of each cupcake and discard (and by discard I mean snack on while you finish making the cupcakes).
Spoon the cooled cherry filling into each cupcake.
Transfer the stabilized whipped cream into a piping bag fitted with a 1A tip and pipe swirls on each cupcake.
Top with a dark chocolate shavings and a fresh cherry.
Notes
These cupcakes are best eaten the same day, but will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving. Wait to top with fresh cherries until right before serving.