Ingredients

• 1 cup flour

• ⅓ cup cocoa powder

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ¼ teaspoon salt

• ½ cup sugar

• ½ cup vegetable oil

• 1 teaspoon vanilla extract

• 2 eggs

• ½ cup buttermilk

• 1 cup diced cherries 

For the frosting

• 4 ounces cream cheese, softened to room temperature

• ½ cup powdered sugar

• ½ teaspoon cherry extract

• ¾ cup heavy whipping cream

Steps

1. Take the time to remove the pits from a handful of cherries and chop them into small pieces

2. In a bowl whisk together 1 cup flour, ⅓ cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon salt

3. To the bowl of a stand mixer, add ½ cup sugar and ½ cup vegetable oil

4. Using the paddle attachment, beat to cream the sugar and oil together 

5. Add 1 teaspoon vanilla extract and 2 eggs, beating well between each egg addition

6. Alternate between adding the flour mixture and gradually pouring in ½ cup buttermilk, going back and forth between each addition until everything is combined 

7. Scrape down the sides of the bowl to ensure no dry flour remains and mix again

8. Add 1 cup of diced cherries and mix to incorporate

9. Line a standard size muffin tin with some muffin cups

10. Fill each cup ⅔ of the way full being sure to evenly fill and distribute the batter amongst all the cups

    1. You should get 14 to 15 cups

11. Bake the chocolate cherry cupcakes in the oven at 350 degrees Fahrenheit for 18 minutes and remove from the oven when a toothpick inserted in the center of a cupcake comes out clean

12. Allow the cupcakes to cool completely

13. For the frosting, to the bowl of a stand mixer add 4 ounces of softened cream cheese, ½ cup powdered sugar, and ½ teaspoon cherry extract

14. Beat to combine until the cream cheese is smooth and everything is combined

    1. Scrape down the sides of the mixer bowl as needed

15. With the mixer running, gradually pour in3/4 cup heavy whipping cream

16. Continue to beat until all the heavy cream is incorporated and the frosting has thickened and can hold a stiff peak 

    1. You may need to switch to the whisk attachment in order to get the frosting thick enough

17. Transfer some of the whipped cream frosting to a clean plastic ziploc bag

18. Cut a small corner from the bag to create a hole

19. Carefully cover the cupcakes with some frosting, forming a spiral from the outside to the center of the cupcake

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