Cherry Chocolate Chip Cupcakes with Cherry Whipped Cream Frosting

My sisters birthday is coming up this weekend so I decided to try something new for her. She is a big fan of the black forest cake and cherry cheesecake, things like that. I was going to do a black forest cupcake, but then decided on these instead. They are lighter and not as rich as a black forest cupcake would be. And I am not a fan of the sugary sweet frostings (I know, whats wrong with me?) so I decided to try a whipped cream frosting spiked with cherry juice for an added kick. This way the frosting was lighter and not as sugary sweet. However, I do think a butter cream or cream cheese frosting would also have worked with these cupcakes. I guess it just depends on your personal preference. :)

Cupcake Ingredients:

* 1 Cup Unsalted Butter
* 1 Cup Sugar
* 1/2 Cup Maraschino Cherry Juice
* 1/2 Cup Milk
* 2 1/2 Cups Cake Flour
* 2 1/2 Teaspoons Baking Powder
* 1/2 Teaspoon Salt
* 4 Egg Whites
* 1 Cup Chocolate Chips
* 24 Maraschino Cherries (without stems)

***If you do not have Cake Flour you can make your own with All Purpose Flour and Cornstarch - For every cup substitute 2 Tablespoons Flour with Cornstarch***

***When Baking, unless specifically called for to use low fat, you should always use whole milk***

 * Preheat Oven to 350 Degrees Fahrenheit and line 2 muffin pans with 24 paper liners.

* In a large mixing bowl, combine flour, baking powder, and salt. Set aside.

* In the bowl of your mixer, beat butter and sugar until fluffy.

* Mix together Milk and Cherry Juice.

* Add about 1/4 to Butter/Sugar mix and beat until incorporated.

* Add about half of the Flour Mixture and beat until combined.

* Add the rest of the Milk Mixture, followed by the rest of the Flour Mix and beat until smooth.

*** Since I only have one bowl for my mixer, I moved the batter to a separate bowl and cleaned the bowl of my mixer for the next step***

* Using the whisk attachment, beat the egg whites until soft peaks form.

* Fold in the egg whites and chocolate chips to the batter.

* Fill prepared muffin cups.

* Push a Maraschino Cherry (without stem) into each cupcake. Its kind of like a hidden surprise inside!

* Bake for approx. 20-25 minutes and cool before frosting.

Frosting Ingredients:

* 1 Cup Heavy Whipping Cream
* 4 Tablespoons Powdered Sugar
* 2 Tablespoons Maraschino Cherry Juice
* 24 Maraschino Cherries (with stems)

***This recipe can be altered easily depending on how much or little cherry flavor you want. I actually made 2 versions - the first with the recipe above, and the second adding more cherry juice and powdered sugar. Just play with it until it comes out the way you want it! If you add more juice, add more powdered sugar to help keep the frosting firm. I liked the version with a little more cherry flavor better.***

* Beat the cream and cherry juice with whisk attachment, starting on low.

* Once the cream begins to get frothy, begin adding the powdered sugar, one tablespoon at a time, increasing the speed until you hit med-high.

* Whip the cream until it holds stiff peaks.

Decorating the Cupcakes:

* I attempted to pipe frosting onto the cupcakes instead of just spreading it using a spoon.

* After the cupcakes have been frosted, add a Maraschino Cherry (with stem) to the tops.

* Enjoy!!!