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1
Preheat the oven to 350 degrees F. Line a regular cupcake pan with 12 cupcake liners.
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2
Sift the flour, baking powder and baking soda into a small bowl.
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3
Add the pudding mix, wheat germ, pepper and salt to the flour mixture and set the bowl aside.
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4
In a bowl of an electric stand mixer with a paddle attachment, cream the sugar and shortening together, until the mixture is fluffy, about 5 minutes.
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5
Scrape down the bowl and then slowly add the eggs, one egg at a time, scraping the sides of the bowl after each addition.
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6
Add the vanilla extract.
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7
While adding the eggs, put 2 3/4 cups water in a saucepan and bring to a boil.
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8
Remove from the heat once the water boils.
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9
Put the cocoa powder in a medium bowl and pour the boiling water over, whisking until smooth.
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10
Turn off the mixer and add the liquid cocoa to the batter.
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11
Let the mixture come together then add the dry ingredients to the batter.
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12
Remove the bowl from the electric mixer and scrape the bowl to incorporate all the ingredients.
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13
Fold in the chopped dark chocolate.
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14
Fill the prepared liners three-quarters full with batter and bake until a toothpick comes out clean, 18 to 20 minutes.
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15
Let the cupcakes cool completely.
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16
To assemble: Fill the center of the cupcakes with the Cherry Filling and top with the Pistachio Mascarpone Frosting.
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17
This recipe was created by a contestant during a cooking competition.
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18
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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19
Mix the cherries and cognac together in a bowl and let sit for 10 to 15 minutes.
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20
Cream the cheese with the compound and extract (don't over mix).
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21
Add the powdered sugar to taste.
