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1
For the cake batter: Preheat the oven to 325 degrees F; line cupcake pans with 96 cupcake liners.
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2
In a large bowl, whisk together the pastry flour, cocoa powder, baking soda, salt and baking powder and set aside.
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3
Using an electric mixer with a paddle attachment, cream the butter until smooth and creamy.
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4
Gradually add the granulated sugar and beat until light and fluffy, scraping down the bowl well.
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5
Add the eggs one at a time, beating well after each addition.
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6
Alternately add the flour mixture and the coffee and milk, starting and ending with the flour.
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7
Scrape the bowl down completely.
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8
Spoon the batter into the liners.
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9
Bake until an inserted toothpick comes out clean, about 20 minutes.
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10
Let the cupcakes cool completely before frosting.
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11
For the cherry compote: Put the cherries, kirsch, granulated sugar, orange zest and cinnamon sticks in a large saucepan and bring the mixture to a boil over medium-high heat.
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12
Reduce the heat to medium low and simmer until the cherries are softened and release their juices, about 30 minutes.
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13
Using a slotted spoon, transfer the cherries to another bowl.
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14
Continue to simmer the juices in the pan until the mixture becomes thick and can coat the back of a spoon.
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15
Pour the thick syrup over the cherries and set aside to cool.
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16
For the mascarpone frosting: Using an electric mixer with a whisk attachment, whip the heavy cream on medium speed until soft peaks form, being careful not to over-whip.
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17
In another bowl, mix together the mascarpone and confectioners' sugar until smooth.
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18
Gently fold the whipped cream into the mascarpone mixture until incorporated.
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19
To assemble: Make a hole in the center of each cupcake using a cupcake corer or paring knife, making sure you don't go all the way to the bottom of the cupcake.
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20
Spoon 1 teaspoon of the cherry compote in the center of each cupcake, reserving some for garnish.
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21
Frost the cupcakes with the mascarpone frosting.
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22
Garnish with the reserved cherries.
