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Preheat oven to 350º F.
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Line a cupcake pan with cupcake liners and set aside.
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In a medium bowl combine flour, sugar, cocoa, baking powder, baking soda, and salt.
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Whisk to combine.
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Add milk,cherry juice, oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
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Reduce speed and carefully add boiling water to the cake batter.
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Beat on high speed for about 1 minute.
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Scoop 1/4 cup of batter into cupcake liners and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
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Remove from the oven and allow to cool for about 30 minutes.
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Meanwhile, prepare chocolate ganache.
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Melt the dark chocolate chips over medium heat or in the microwave in 30 seconds intervals, stirring each time.
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Once chocolate is melted, dip the top of the cupcake in the chocolate.
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Refrigerate for 15 minutes than top with Cherry Buttercream Frosting