Chocolate, Cherry & Almond Cupcakes - Recipe

For the cupcakes:
1 1/2 cups self-rising flour
4 tbsp. cocoa powder
1 tsp. baking powder
1 cup confectioners/icing sugar
1 cup unsalted butter, softened
4 eggs
1/2 cup maraschino cherries, chopped
2 tsp. almond extract

1. Preheat the oven to 325F. In a medium bowl, sift together the flour, cocoa and baking powder. Set aside. Cream the sugar and butter in a large bowl until smooth. Add the eggs one at a time, beating well with each addition. Add the flour mixture and the chopped cherries, stir until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Pour or brush a little of the almond extract on top of each cupcake and continue to cool on a wire rack.

For the topping:
3/4 cup heavy cream
3 tbsp. confectioners/icing sugar, sifted
12 maraschino cherries, whole
3 tbsp. slivered almonds
2. White the cream and confectioners sugar together until slightly stiff. Garnish the cupcakes with a dollop of cream. Place and cherry in the center of each cupcake and sprinkle some chocolate around the cherry. Sprinkle each cupcake with some slivered almonds around the cherry. 

Makes approximately 18 cupcakes