Chocolate-Cherry Cupcakes

Bring cherries, 1/2 cup white sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Transfer 2 tablespoons cherry juice from pot to a small bowl; stir in cornstarch until thoroughly combined. Stir cornstarch mixture into the pot; simmer until thickened and slightly reduced, about 5 minutes.

Cool compote completely. Measure 1 cup compote for cupcake batter; reserve remaining compote, about 6 tablespoons, for frosting.

Preheat the oven to 350 degrees F (175 degrees C). Line cups of two standard 12-cup muffin tins with paper liners or grease cups.

Whisk flour, cocoa powder, baking soda, baking powder, and 1/2 teaspoon salt together in a medium bowl. Set aside.

Beat brown sugar, 1/2 cup butter, and 1/2 cup white sugar together in a large bowl until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract. Add flour in 3 batches, alternating with sour cream and cooled coffee, beginning and ending with flour mixture and mixing after each addition until just combined.

Stir until batter is smooth, but do not overmix. Gently fold in reserved 1 cup cherry compote. Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until tops spring back lightly when touched, 15 to 18 minutes. Cool in tins 3 to 5 minutes before transferring to a wire rack to cool completely.

Meanwhile, beat 1 cup butter in a large bowl with an electric mixer until light and fluffy. Add confectioners' sugar, 1 cup at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract and 1/4 teaspoon salt. Add 2 tablespoons reserved cherry compote; beat on medium-high speed until thoroughly combined. Repeat twice more with remaining 4 tablespoons cherry compote, beating well after each addition. Add heavy cream; beat until frosting is fluffy, 2 to 3 minutes.

Spread or pipe frosting over cooled cupcakes.