Bordeaux Chocolate Cherry Cupcake

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First you are going to want to make the filling, so you can set it aside and let it cool while you make the cake batter.
In a sauce pan add
1 jar Bordeaux cherries, drained
3/4 cup red Bordeaux wine
2 Tbsp sugar
1 pinch cinnamon
2 Tbsp corn starch
Bring to a slow boil on medium, gently stirring turn down to medium until begins to thicken 3-5 minutes, remove from heat transfer to a bowl and let cool.
If you prefer not to use wine use the cherry juice from the jar and add water till measures 3/4 of a cup.

Preheat oven to 325 degrees. Line cupcake tins. (Makes 20-24 cupcakes)
In a mixing bowl add
2 cups sugar
1-3/4 cup flour
3/4 cups dark cocoa powder
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
Combine all together.
Add 2 eggs, room temperature
1 cup milk
1/2 cup veggie oil
2 tsp vanilla mix on medium for about 3 minutes
Stir in by hand 1 cup boiling water.
Place 1/4 cup batter into each cupcake liner. Add about 1 tsp of cherry filling into each liner on top of batter. I made sure 1 cherry was in each. No need to sink or press down cherry during baking it will do it by itself. Bake for 18-20 minutes. Cool in tin 10 minutes. Remove and let cool completely.

FROSTING
1/2 cup butter, melted
2/3 cups dark cocoa powder
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla
Melt butter and add cocoa powder to butter, stir until combined. In mixer add powdered sugar and milk alternating. Mix until fluffy add vanilla and continue to mix until combined. Frost and decorate cooled cupcakes. ENJOY!!:)

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