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1
Preheat oven to 350u00b0.
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Line 24 standard-size muffin cups with paper liners.
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3
In a medium saucepan, combine butter, chopped chocolate, and cocoa powder.
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Cook over med-low heat, stirring frequently, until melted and smooth; cool for 15 minutes.
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5
In a large bowl, beat sugar and eggs at high speed with a mixer until thick and pale.
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In a small bowl, combine flour, baking powder, salt, and baking soda.
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7
Gradually add to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
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8
Stir in butter-chocolate mixture.
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Spoon batter into prepared muffin cups.
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Bake for 14-16 minutes or until a wooden pick inserted in center comes out clean.
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Cool in pans for 10 minutes.
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12
Remove from pans and cool completely on wire racks.
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13
Meanwhile, make buttercream--in the top of a double boiler, whisk sugar and egg whites until combined.
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14
Cook over simmering water until mixture reaches 140u00b0 on a candy thermometer; do not stir.
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15
Immediately pour mixture into the bowl of a heavy-duty stand mixer.
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16
Beat at high speed for 10 minutes; decrease speed to med-low.
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With mixer running, add butter, 2 tablespoons at a time, beating just until combined after each addition.
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18
Add cherry-flavored syrup, beating until combined.
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19
Keep buttercream at room temperature until ready to frost cupcakes.
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Pipe or spread Cherry Buttercream over cupcakes.
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21
Store, covered, in refrigerator up to 5 days.
