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-Line the cupcake tins with paper liners. Preheat oven to 350 degrees.
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-Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
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-In a separate bowl add the eggs, whole milk, oil, and vanilla.
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-Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
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-Mix all together until fully incorporated.
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-Beat for 3 minutes on medium.
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-Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
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-The batter may be a little runny.
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-Scoop batter into cupcake lined cups until ¾s filled.
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-Bake at 350 degrees for 20-25 minutes.
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-Remove from oven and allow to cool for 10 minutes.
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-Using a teaspoon make a small well in the center of each cupcake. (Don't poke the hole through the bottom of the cupcakes)
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-Fill each small well with the cherry filling. (Don't overfill. The filling should not overflow from the top of the cupcake.)