I wanted to make cherry cupcakes and was hoping that someone may have an idea of how I could make a cordial cream filling...kinda shooting for the flavor of the cream filled chocolate covered cherries. I am at a loss as to where to start.
Any suggestions would be greatly appreciated!! TIA
Chocolate Cherry Cordials are cherries covered in fondant and dipped in chocolate. After a period of time the fondant dissolves and makes that gooey center. I don't think you could make a gooey center in a cupcake without it being absorved by the cake.
My recommendation would be to put a whole chocolate cherry cordial into the cetner of the cupcake and bake.
Or, make a filling of chocolate buttercream and cherry flavoring and squeeze it into the cooled cupcake. Hope that helps. 
Thanks so much Cookie4. I was actually hoping to make a creamy center not a gooey one...I just want the flavor of the cordial cream. I want to top them with a chocolate frosting/buttercream...not sure yet.
Any suggestion to get that flavor into a creamy filling?
I made cupcakes with truffle centers. The directions were to bake the cupcakes partially then put in the truffle, then finish baking. Let me know if you want the directions. You could either try with a cherry cordial or make a truffle with cherry flavoring.... Mine had a lovely gooey center.
I used Cake Doctor ...Darned Good Chocolate Cake recipe. I made raspberry truffles but you could make them cherry. You could use cherry liqueur or just flavoring. It is gooey though.... but yummy..
CUPCAKES WITH RASBERRY TRUFFLE CENTER
from "The Artful Cupcake"
1) make truffles by combining 3 Tbls heavy cream, 1 Tbls raspberry liquor (Chambord), and 4 oz semisweet chocolate in a double boiler over simmering water. Stir until mixture is melted and smooth. Remove from heat and freeze 15 minutes, or refrigerate 1 hour, or until mixture has solidified to a fudgy consistency. Using a meon baller, make truffles 1/2 inch in diameter. Put truffles in the freezer while you make the cupcakes.
2) Make white cake batter (I use th eheavenly white cake recipe from this site). Fill cupcake pans 1/2 full. Bake 10 minutes at 350 and remove from oven. Place a truffle in the center of each cupcake, and push down slightly, until tops are flsh with the top of pan. top with 1 teaspoon of batter, and return to oven for 10 minutes more.
3) When toothpick inserted into cake part comes out clean, remove from oven and cool upaide downon a cooling rack. (I didn't cool upside down)
Frost with raspberry buttercream-YUM!
Take a look at the Loran Oils website for flavor ideas. It is:
LorannOils.com
or you can call them at 1-800-862-8620. They used to send small via samples of flavors - not sure if they still do but it's worth a try. Be sure to request their catalog also.
They have a great Cherry Flavor and Chocolate Flavor - I would mix them both together to get what you want.
There is a cherry cordial cake in the Cake Mix Doctor that I make all the time. You take a chocolate cake mix, add a can of cherry pie filling, and two eggs. Mix all together, I like to stir by hand so more cherries stay in whole pieces. Then bake. I then add almond extract and chopped up maraschino cherries into the buttercream filling. Buttercream with almond extract for the icing.
Maybe you could try making a vanilla pudding and subbing some maraschino cherry juice for the milk and add some almond extract?
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