• Wash the cherries well and remove the stems and pits.

For the Cupcakes:

• Mix the cocoa with the hot water and dark chocolate. Let it cool.
• Place the flour, baking powder, salt, sugar, and baking soda into a large bowl. Mix gently.
• Separately whisk the oil with the eggs, yogurt, and vanilla. Add the chilled chocolate cream. Homogenize.
• Pour the liquid ingredients over the dry ingredients and whisk gently with a whisk or spatula until smooth. Do not overmix.
• Preheat the oven to medium heat (180° C/356° F). Either line a 12-cup muffin pan with parchment paper or butter and flour them.
• Pour 1 tablespoon of the mixture into each cup. Place 3-4 cherries on top. On top of the cherries, add more cupcake mixture so that the cups are filled almost to the top.
• Bake the cupcakes for 20-25 minutes, until they pass the toothpick test. When ready, place them on a rack to cool.

For the topping:

• Beat the whipping cream with a tablespoon of powdered sugar and a level teaspoon of cornstarch. Add the vanilla and mix gently. Refrigerate for an hour.
• Top the cupcakes with the whipped cream. Place a beautiful red cherry on top. Add the chocolate sprinkles and you're ready to serve some lovely black forest cupcakes. Enjoy!