Chocolate cupcakes w/ cherry rum frosting

(photo coming soon)

Ingredients:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsweetened cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 large egg

• 1/2 cup buttermilk (see instructions for home made buttermilk)

• 1/2 cup vegetable oil

• 1 teaspoon vanilla extract

• 1/2 cup very hot water

Frosting:

• 1/2 cup butter, softened

• 2 1/2 Cups of powdered sugar

• 1/4 cup Maraschino Cherry juice

• 6-8 Maraschino Cherries (diced)

• 1 tsp rum extract

Instructions:

1. Heat oven to 350 degrees.  Spray cupcake pan.

2. Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.  

3. Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together. If you do not have buttermilk you can make it by adding 1 Tbsp vinegar or lemon juice to 1 cup of milk and stir with fork, allow to sit for a couple of minutes while it thickens.

4. Add the wet ingredients to the dry ingredients and mix using a stand mixer until combined.

5. Add the hot water to the batter and mix again, scraping the sides of the bowl as necessary, until combined.  Batter will be thin.

6. Fill cupcake liners half full, then bake for 18-21 minutes, until a toothpick comes out with only a few moist crumbs when used to test a cupcake.

7. After taking out of oven, make frosting while cooling.

Frosting:

1. In a mixer, cream together the butter and powdered sugar on low speed until the powdered sugar and butter is completely combined.

2. Continue to beat on medium speed until it is creamy.

3. Add the 1/4 cup Maraschino Cherry juice. If the frosting is too thin, add 1/2 cup additional powdered sugar.

4. Add the 1/2 tsp of rum extract (If you are using actual rum you can use 1tsp).

5. Gently fold in the 6-8 diced Maraschino Cherries with a spoon.