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1
For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
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2
Sift together the flour, granulated sugar, cocoa, baking soda, baking powder and salt in a large bowl.
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3
Add the buttermilk, oil, vanilla extract, egg and 6 tablespoons water and mix until smooth and completely combined.
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4
Pour the batter into the cupcake liners and bake until cooked through and risen, 8 to 10 minutes.
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5
Let cool completely before frosting.
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6
For the ganache: In a small saucepan, heat the cream just until it begins to boil.
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7
Put the chocolate chips in a small bowl and pour in the cream and espresso.
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8
Stir until creamy.
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9
For the chocolate frosting: In a medium mixing bowl using an electric mixer, cream the butter.
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10
Add the confectioners' sugar 1/4 cup at a time, followed by the cocoa, and mix until completely smooth.
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11
To assemble: Cut out the center of each cupcake with a paring knife and fill with some cherries.
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12
Smooth a layer of the melted ganache over each cupcake, and frost with the chocolate frosting.
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13
Sprinkle the cupcakes with crushed espresso beans to taste.
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14
Serve immediately, or store in an airtight container for up to 2 days.
