Cherry Chocolate Chip Cupcakes

Cake:

1/2 c. butter, softened

1 c. sugar

2 eggs

2 t. vanilla

1 1/2 c. SR flour

3/4 c. milk

1 c. mini chocolate chips

10 oz. maraschino cherries, drained and chopped, reserve juice

Frosting:

1 c. butter, softened

4 c. powdered sugar

4-5 T. cherry juice from drained cherries

Topping:

18 maraschino cherries with stems

2 Hershey chocolate bars, shaved

Preheat oven to 350. Line cupcake pan with liners. In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla. Add flour and mix until well combined. Slowly add the milk and continue mixing until everything is creamy and lump free. Fold in the cherries and chocolate chips. Fill cupcake liners 3/4 full. Bake 20-35 minutes, until toothpick comes out clean. Cool completely before frosting. In a large bowl. beat powdered sugar and soft butter until thick and creamy. Add in cherry juice, starting with 3 T. and mix until combined. Continue adding juice, 1 T. at a time until desired consistency is reached. Frost each cupcake with a knife or using a piping bag or ziploc bag with corner cut off, if desired. This will top off 18-24 cupcakes. Top each cupcake with chocolate shavings and a cherry with stem. Enjoy!