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1
For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.
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2
In a heavy-duty mixing bowl, mix together all the dry ingredients.
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3
Once thoroughly mixed, add all the wet ingredients except the boiling water.
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4
Once all mixed together, slowly add the boiling water.
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5
For the cherry filling: Put all the ingredients in a saucepan over medium heat.
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6
Bring to a boil and boil for 1 minute.
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7
When the filling is done, it should be thick like marmalade.
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8
For the cream cheese filling: In a small bowl, whip the cream cheese with a hand mixer until fluffy.
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9
Add all the other ingredients until completely combined.
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10
Cool in the fridge until ready for use.
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11
To assemble: Fill the cupcake liners two-thirds of the way with the batter.
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12
Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry filling on top.
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13
Bake until the cake bounces back after you touch it, about 22 minutes.
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14
When the cupcakes are done, remove from the pan and place onto a tray to cool.
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15
Whip the non-dairy whipping cream in a heavy-duty mixing bowl with a whisk attachment until stiff peaks form.
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16
Place the whipped cream in a pastry bag and, when the cupcakes are completely cooled, pipe a generous amount of frosting on top.
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17
Garnish with chocolate shavings and maraschino cherries.
