Red Velvet Choc-Cherry Cupcakes Recipe

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.

Gently fold in the chopped cherries and chocolate chips.

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Allow the cupcakes to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.