Directions
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Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. This first step sets the stage for your tremendous baking adventure.
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, cream together the softened butter and granulated sugar until they become light and fluffy. Next, beat in the eggs one at a time, ensuring thorough incorporation, and then add the vanilla extract.
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Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients to maintain a balanced mixture. When everything is well combined, stir in the boiling water until the batter is smooth and lucid.
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Divide the batter evenly into the prepared cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool in the tin for five minutes before transferring them to a wire rack to cool completely.
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For the frosting, beat the softened butter in a large bowl until creamy. Gradually add in the powdered sugar, cocoa powder, milk, vanilla extract, and salt, mixing until the frosting is smooth and spreadable.
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Once the cupcakes are completely cool, remove a small portion from the center of each with a knife or cupcake corer. This will create a cavity for the delightful cherry preserves. Fill each cavity generously with the cherry preserves and then top with the rich chocolate frosting you just made. Finish by sprinkling the chopped maraschino cherries on top for a beautiful presentation.
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