1. Prepare cupcakes. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

2. In a medium bowl, whisk together flour,sugar, cocoa, baking soda, baking powder, and salt.

3. In a large bowl, whisk together oil, milk, egg, and vanilla. Add flour mixture, stirring until fully blended. Stir in sour cream and mix until well incorporated.

4. Divide batter among prepared cupcake liners. Bake cupcakes until a toothpick inserted into the center comes out clean, about 15 to 18 minutes. Let cool in pan for 10 minutes then transfer them to a wire rack to cool completely.

5. While cupcakes bake, prepare filling. In a medium saucepan, toss cherries with sugar, cornstarch, lemon juice, and kirsch. Heat over medium-high heat and cook, stirring frequently, until mixture comes to a boil and thickens, about 5 to 7 minutes. Remove from heat and let filling cool completely.

6. Prepare topping. In a large bowl, use an electric mixer on medium-high speed to beat cream until soft peaks form. Add confectioners' sugar and continue to beat until stiff peaks form; be careful not to overbeat. Mix in vanilla.

7. To assemble cupcakes, use a small sharp knife to cut a cone-shaped hole in the center of each one and set aside. Spoon cooled cherry filling into hole, reserving some for garnish. If desired, return cutaway cake to hole, pressing lightly so it sticks up a little; alternately, reserve cutaway pieces for another use.

8. Spoon a dollop of whipped cream on top of filling or cake top. Alternately, transfer it to a zip-close plastic bag and snip away a corner. Pipe whipped cream on top of filling. Top with some of the remaining cherry filling and a sprinkle of chocolate shavings if desired. Serve within a few hours of decorating.

Source: Hannaford fresh Magazine, September - October 2013