Preheat your oven to 350°F (175°C). If using convection, this setting helps prevent uneven baking. Prepare a 12-cup muffin tray by lining it with cupcake liners.

In a large mixing bowl, combine the cake flour, black cocoa powder, baking powder, and sea salt. Whisk together until evenly incorporated.

In another large bowl, whisk the granulated sugar, canola oil, egg, and sour cream until the mixture is smooth and well-blended.

Sift the dry ingredients over the wet mixture and gently stir them together until partially combined.

Gradually pour in the hot coffee while whisking. Mix until the batter is smooth and no dry ingredients remain. Be sure to scrape down the sides of the bowl for uniformity.

Portion out 50 grams of batter into each cupcake liner, filling them about halfway. Bake for 18-20 minutes, or until the center of each cupcake springs back when lightly pressed.

Remove the cupcakes from the oven and allow them to cool in the pan for 10 minutes. Transfer them to a wire rack to cool completely before decorating.

Prepare the cherries by removing their pits. If you don’t have a cherry pitter, carefully halve them to extract the pits.

In a small saucepan, combine the cherries, sugar, Kirsch, and lemon juice. Cook over medium-low heat, stirring occasionally, for about five minutes or until the cherries soften slightly.

Dissolve the cornstarch in a small amount of water, then stir it into the cherry mixture. Continue cooking over medium-low heat, stirring constantly, until the mixture thickens, which should take a few minutes.

Remove the saucepan from the heat and transfer the cherry topping to a heat-safe bowl or jar. Allow it to cool completely at room temperature.

In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the cold mascarpone with the powdered sugar until the mixture is completely smooth.

Add the vanilla bean paste and mix until well incorporated.

Gradually stream in the cold heavy whipping cream in small increments, pausing to scrape down the sides of the bowl as needed.

Once all the cream is added, increase the mixer speed to high. Beat until the mixture thickens and forms stiff peaks. Be cautious not to overwhip.

Using a piping bag fitted with a large round tip, frost the cooled cupcakes with the mascarpone cream. Refrigerate briefly to allow the frosting to firm up.

Spoon the cooled cherry topping over the frosting.

For the final touch, sprinkle with chocolate shavings or curls.

To create chocolate curls, melt the chocolate chips in the microwave in 10-20 second intervals, stirring each time until smooth.

Spread the melted chocolate thinly and evenly on a flat baking sheet using an offset spatula. Refrigerate for 5-10 minutes, until the chocolate is firm but not brittle.

Use an offset spatula to scrape the chocolate into curls, or a grater for shavings if you prefer. Decorate the cupcakes as desired.