4th of July Cupcakes: Chocolate Cherry Cupcakes

Cherries and chocolate are simply foodalicious. I've included my favorite chocolate cake recipe from Hershey's, which many home bakers are probably familiar with as it appears on the back of the unsweetened cocoa container. To heighten the fruit flavor, I've amended the recipe a bit by adding a touch of cherry juice.

Ingredients

2 cups sugar
1 3/4 cups cake flour
3/4 Cup HERSHEY'S Cocoa (unsweetened)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 Teaspoon salt
2 large eggs
3/4 cup plus 2 tablespoons milk
2 tablespoons Maraschino cherry juice (from jar of cherries)
1/2 Cup vegetable oil
2 teaspoons vanilla extract
1 Cup boiling water
Sweetened whipped cream
1 large jar red Maraschino cherries
American flag cupcake picks

Directions

Heat oven to 350F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, cherry juice, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Dollop whipped cream on top and finish it off with a juicy Maraschino cherry. Stick an American flag pick in the cupcake and celebrate!

Serves

Makes about 30 cupcakes