Chocolate Cupcakes

1. Preheat the oven to 160C/320F and line a cupcake tin with 12 paper cases
2. Sift the flour, sugar, cocoa powder, salt baking powder, and baking soda together into the bowl of a stand mixer fitted with a paddle attachment, mix on low until well combined
3. Add the egg, vegetable oil, milk and boiling water to the dry ingredients and mix on low until just combined
4. Divide the batter among the lined cupcake tine and bake for 20-25 minutes or until an inserted toothpick energies with a few moist crumbs
5. Remove from the oven and cool completely

Rum Cherries

1. Combine the cherries, white sugar and rum together in a small bowl, stir to combine
2. Set aside to allow the cherries to marinate while the cupcakes cool

Vanilla Whipped Cream

1. Combine the thickened cream, sugar and vanilla bean paste in the bowl of stand mixer fitted with a whisk attachement
2. Whisk on medium speed until stiff peaks
3. Transfer to a piping bag fitted with a round tip

Assembly

1. Cut a small cavity in the centre of each cupcake and fill with rum cherries
2. Pipe a dollop of whipped cream on tip of the cupcakes and sprinkle over the chocolate shavings
3. Top with a cherry and enjoy!