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1
Heat oven to 350u00b0F.
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2
Line 12 regular-size (2 1/2-in. diameter) muffin cups with paper or foil liners.
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3
Whisk flour and cocoa powder in a small bowl until blended; set aside.
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4
In a large bowl, beat butter, sugar, baking powder, baking soda and salt with a mixer on high speed 2 minutes or until well blended.
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5
Add egg and vanilla; beat 2 minutes or until fluffy.
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6
Reduce mixer speed to low; beat in milk (batter will look curdled), then the flour mixture just until blended.
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7
Spoon evenly into lined muffin cups Place a square of chocolate in center of each cupcake.
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8
Top with a cherry and another square of chocolate.
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9
Bake 18 to 20 minutes until a pick inserted off center comes out clean.
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10
Cool in pan on a wire rack 5 minutes before removing from pan to rack to cool com-pletely (cupcakes will sink in center).
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11
Frosting: Beat cream cheese, but-ter and cherry juice in a medium bowl with mixer on high speed until blend-ed and smooth.
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12
Reduce speed to low; beat in confectioners' sugar.
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13
Refriger-ate 15 minutes or until firm enough to spread.
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14
Frost cupcakes.
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15
To garnish: Top each cupcake with 1 or 2 cherries.
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16
Melt chocolate bar and scrape into a ziptop bag.
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17
Cut a tip off a corner of bag; drizzle chocolate over half or all the cupcakes.
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18
Cover and refrigerate until serving or up to 1 day.
