1 cup unsweetened cocoa powder 2-1/2 cups all-purpose flour 2 cups sugar 1-1/2 tsp baking powder 1 tsp baking soda 1 tsp salt 3 large eggs 3/4 cup vegetable oil 1/2 cup sour cream 3 tsp vanilla extract
Preheat oven to 325 degrees F. In 12-count muffin pan, add parchment liners. (A round cake pan may be used if mini-cupcakes aren't desired.) Coat cupcake liners with cooking spray. Set aside. In small bowl, add 1-1/2 cups boiling water. Mix in cocoa powder, mixing until smooth. Combine flour, sugar, baking soda, baking powder and salt in large mixing bowl until combined. Add vegetable oil, eggs, sour cream and vanilla. Using mixer, blend on medium until smooth, about 1 to 2 minutes. Reduce mixer speed to low; beat in cocoa mixture in a slow stream until incorporated. Divide batter between cupcake liners, plus 4 extra. Bake until a toothpick inserted into the middle comes out clean, about 35-37 minutes. Transfer to wire rack and let cool 10-15 minutes. Remove the parchment and plate.
Sweet Cherry Glaze 1 cup of pitted, halved cherries 1/2 cup light brown sugar 1/4 cup water
Prepare cherry glaze while cakes are baking. In a medium sauce pan, add pitted cherries, brown sugar and water. Cook over medium heat for about 5 minutes. Mixture should be a little thick, but still the consistency of a glaze. Set aside. Once cakes cool, top with glaze.