Mini Cherry Cordial Cupcakes Recipe

Preheat your oven to 350 degrees F and line a mini-muffin tin with paper liners. In the bowl of an electric mixer, fitted with the paddle attachment, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Turn the mixer on low to combine these dry ingredients.

Lightly beat the eggs into the milk, then add this mixture to the dry ingredients. Pour in the oil, vanilla, and warm water, mixing on low until the batter is well combined and smooth. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter until it's smooth and creamy. With the mixer on low speed, gradually add the powdered sugar, about 1/4 cup at a time, beating until smooth after each addition.

Pour in the cherry juice and beat until it's fully combined and the icing is light and fluffy. If the icing is too thick, add a little more cherry juice; if it's too thin, add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency for spreading or piping.