• Preheat your oven to 175°C (350°F). Line a muffin tin with cupcake liners.
• In a large bowl, whisk together the flour, sugar, cocoa powder, chopped chocolate, and salt.
• In another bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
• Pour the wet ingredients into the dry and mix until just combined. Don’t overmix.
• Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
• Gently press one pitted cherry into the center of each cupcake.
• Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Frosting

• In a mixing bowl, cream the butter and sugar together until light and fluffy.
• Add the cream cheese in two stages, beating until smooth and creamy
• Once the cupcakes are cool, pipe or spread the cream cheese frosting on top.
• Garnish with a cherry and grate dark chocolate or chocolate shavings over the top.
• Refrigerate the cupcakes for 30 minutes to let the flavors meld and frosting firm up.