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Parve
Easy
40 Minutes
Diets 
For this rich chocolate cupcake, you can use an electric mixer or simply mix by hand. This is my never-fail basic chocolate cake recipe.
Yield: 24 Mini cupcakes
1 tablespoon instant coffee (preferably dark roast) such as Elite
2 cups boiling water
5 eggs
1 cup Gefen Canola Oil
2 and 1/2 cups sugar
2 teaspoons vanilla extract
2 and 1/2 cups flour
1/2 teaspoon salt
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1 can (19 ounces/540 milliliters) cherry pie filling such as Gefen
6 to 8 teaspoons chocolate liqueur (optional)
1 and 1/2 cups whipped cream (or whipped pareve dessert whip)
Preheat oven to 350 degrees Fahrenheit. Line 24 holes of mini muffin pan(s) with paper liners.
Dissolve instant coffee in boiling water in a medium bowl. Add cocoa and stir until dissolved.
Combine all remaining ingredients in a large bowl, adding the cocoa mixture last. Mix until smooth.
Spoon batter into prepared muffin pans, filling them almost to the top.
Bake for 18 to 25 minutes, until a cake tester comes out clean. Cool completely.
For the garnish, open can of cherry pie filling and separate cherries from the gel. (See note.) Place cherries in a bowl and chop with a sharp knife into small chunks.
Use a sharp pointed knife to cut a small circle about 1/4-inch deep in the top of each cupcake. Remove and set aside. (See note.) Pour about 1/4 teaspoon of chocolate liqueur (if using) into each cavity, then fill with chopped cherries and top with a dollop of whipped cream. Chill before serving.
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