Ingredients: 1/2 teaspoon baking powder,1 1/4 teaspoons baking soda,2 sticks butter, at room temperature,3/4 cup cocoa powder,2 eggs,1 1/4 cups flour,1 jar maraschino cherries,1/2 cup milk,1 cup powdered sugar,1/4 teaspoon salt,1 1/4 cups sugar,1/2 teaspoon vanilla extract,5 tablespoons vegetable oil,1/2 cup warm water
Instructions:
- For the cupcakes:Preheat oven to 350 degrees F and line a mini-muffin tin with paper liners. In the bowl of an electric mixer, fitted with the paddle attachment, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Turn mixer on low to stir together. Lightly beat eggs into milk then add to flour mixture.
- Add oil vanilla and warm water and mix on low until well combined and smooth, scraping down sides as needed. Fill cups with a little batter to cover the bottom.
- Place one cherry in center then cover cherry with more batter and fill until cups are about 3/4 full.
- Bake 10-12 minutes, or until a toothpick stuck in the center of one comes out clean.
- Remove pan to cooling rack for about 5 minutes then remove cupcakes For the cherry icing:In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. With mixer on low, add sugar 1/4 c at a time, and beat until smooth.
- Add cherry juice and beat to combine.
- Add more sugar or cherry juice to adjust to desired consistency.
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