Instructions for the cupcakes

• Preheat oven to approximately 190 degrees Celsius and set aside 2 cupcake tins and 20 cupcake liners.
• Combine cherries, 50g of the sugar, kirsch and water in a saucepan and cook for 10 minutes over a medium-high heat. Set aside.
• Combine milk and vinegar in a jug and set aside.
• In a large bowl, sift together flour, remaining sugar, cocoa powder, coffee, baking powder, bicarbonate of soda and salt until there are no lumps.  
• Combine oil and vanilla, then slowly start adding milk and oil mixture into the dry mixture, mixing until just combined.    
• Finally, carefully incorporate cherries into mixture until just combined.
• Pour into prepared tins and bake for approximately 20 minutes, or until they spring back when touched. 
• Remove from the oven and leave to cool completely.

Instructions for the buttercream

• Combine all ingredients in the bowl of a stand mixer with the paddle attachment ready, or in a bowl with a handheld mixer at the ready.
• Whip until mixture is smooth, scraping down the edges of the bowl as needed.
• Spoon into a piping bag fitted with the nozzle of your choice. I chose a large round one because the jam I used had nice chunks of cherries throughout!
• Pipe onto cupcakes and place in the refrigerator to set for 1 hour.

Instructions for the ganache

• Heat milk until hot but not boiling.
• Pour over chocolate and leave for 1 minute, then start mixing until smooth.
• Remove the cupcakes from the refrigerators and drizzle ganache over the buttercream.

Instructions for the toppings

• Top with coconut and cherries and store in an airtight container. If it's hot, keep in the refrigerator until ready to serve, otherwise they can be kept at room temperature.