Black Forest Cupcakes

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour twenty-five 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Alternately add flour mixture and the water to butter mixture, beating on low speed after each addition just until combined. Stir in Kirsch.

3. Spoon batter into prepared muffin cups, filling each half to two-thirds full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 18 to 22 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Using a spoon, scoop out an indentation about 1 inch deep from the center of each cupcake (leaving a 1/2-inch rim around the edge). Spoon about 1 tablespoon Tart Cherry Filling into the center of each cupcake, leaving a 1/2-inch border around the outside. Cover and chill until serving time.

6. Just before serving, pipe or spread Cocoa Butter Frosting on the center of each cupcake. If desired, sprinkle with chocolate. Place Sweetened Whipped Cream in a large pastry bag fitted with an open star tip. Pipe a star on top of each cupcake and add a cherry to each. Makes 25 (2-1/2-inch) cupcakes.