Black Forest Cupcakes

Cake batter
2 cups flour
1-1/2 cups sugar
1-1/4 cups milk
1/2 cup butter
1-1/2 teaspoon soda
2 eggs
1/2 cup cocoa
1/2 teaspoon red food coloring
1 teaspoon vanilla

Filling
1 can (21 oz.) cherry pie filling, chilled

Frosting & Garnish

2 Tbsp. powdered sugar 1 cup heavy cream, whipped
12 maraschino cherries

Preheat your oven to 350 degrees. Line two 12-cup muffin pan with liners.

Cream butter and sugar together. Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly. Beat 3 minutes on high speed.

Fill each muffin liner with batter up to 2/3 full.

Bake in the preheated oven for 30-35 minutes. Cool thoroughly on a cooling rack.

Whip heavy cream with confectioners' sugar and place in a piping bag; set aside.

When cupcakes are cool, cut out the centers of each so you can fill it. Reserve the cake middles - don't throw them away.

Fill each cupcake will cherry pie filling. Top the cupcake with the fresh whipped cream and pipe it on.

Top each cupcake with a maraschino cherry.