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Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
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Whisk together flour, cocoa, baking powder, baking soda, and salt in a bowl.
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In a separate large bowl, cream butter and sugar using an electric hand mixer on high speed until light and fluffy.
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Add egg and vanilla and beat to combine.
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Combine milk and kirshwasser in a measuring cup.
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Add the flour mixture in three additions, alternatively with the milk in two additions, mixing on low speed until just combined. Do not over mix.
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Stir in baking chips.
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Fill muffin cups 3/4 full. There may be a small amount of extra batter. Discard extra or use it to make extra cupcakes.
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Bake for 15 to 20 minutes or until a cake tester or toothpick inserted into the center comes out clean.
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Remove cupcakes from muffin pan and cool completely on a wire rack.
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Frost with cherry seven minute frosting. Garnish with maraschino cherries.