3-4tablespoonscherry syrup, from the jar of maraschino cherries
Preheat the oven to 350F degrees and line 2 muffin trays with muffin papers. You'll end up with about 18-20 cupcakes total.
In a large bowl sift together the flour, cocoa, baking powder, baking soda, and salt.
Then in a separate bowl beat together the oil, sugar, eggs, and vanilla.
Carefully beat the the flour mixture followed by the milk, adding about 1/2 of each at a time.
Spoon the batter into the prepared muffin pan filling each about 2/3 full (you'll end up with about 18-20 cupcakes total). Then bake in the oven for 15-17 minutes or until an inserted toothpick comes out clean.
While the cupcakes are cooling, you can make the frosting. Beat the butter until fluffy using an electric mixer on medium speed. Then turn down the mixer to low and slowly beat in 4 cups of powdered sugar.
Then beat in the maraschino cherry juice 1 tablespoon at a time until the desired flavor is reached. Finally, beat in the rest of the powdered sugar and the whipping cream until you get the sweetness level and consistency that you prefer.
Frost the cooled cupcakes using either a knife or a piping bag (I used a 1M tip), and top each with a cherry.
You'll find this recipe and more at RestlessChipotle.com Chocolate Cherry Cupcakes https://www.restlesschipotle.com/chocolate-cherry-cupcakes-recipe/