• Preheat the oven to 350 degrees.
• Place liners in teh cavities of a cupcake pan and set aside

To make the chocolate cake

• In a large mixing bowl, combine sugar, sour cream, oil, egg, baking powder, and salt. Mix to combine.
  
• Add in the cocoa powder, coffee, vanilla, and flour. Mix well -- being sure to stop and scrape the sides of the bowl occasionally.
  
• Fill the cupcake liners about ⅔ full with batter.
  

To make the cherry sauce

• Ensure that all seeds and stems have been removed from the cherries.
  
• Combine the chopped cherries, lemon juice and sugar in a small sauce pan and simmer over low heat for approximately 20 minutes or until the cherries have liquefied. Remove from the heat and allow to cool before decorating the cupcakes.
  
• Bake in preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool completely.

To make the stabilized whipped cream

• Combine the gelatin and water and microwave for approximately 30 seconds. Stir to ensure the gelatin is melted and allow to cool slightly while making the whipped cream.
  
• In the bowl of a stand mixer, combine the heavy cream, powdered sugar, and vanilla. Beat on high speed with the whisk attachment for about 2-3 minutes or until stiff peaks form.
  
• Drizzle the water gelatin mixture over the whipped cream and gently fold in by hand until well combined.
  
• Transfer the whipped cream to a pastry bag fitted with a large star tip.

Assembling the black forest cupcakes

• Once the cupcakes have cooled on a wire rack, the cherry sauce has cooled and the whipping cream has been made, you’re ready to decorate. Gently pipe a swirl of whipping cream on each cupcake.
  
• Using a spoon, scoop out a cherry and gently place on top of the whipping cream. The sauce will drip down the sides of the cupcake. Add more if desired.
  
• Enjoy!