A rich chocolate cupcake with cherry filling and vanilla cream frosting.
Preheat oven to 350 degrees (F). Line cupcake pan with paper liners.
In a medium bowl, sift together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
In a large bowl, cream the butter and sugar, adding eggs one at a time. Mix in the vanilla.
Add in the flour mixture alternately with the milk until well blended.
Fill paper liners two-thirds full. Bake 18 - 22 minutes. Remove to wire rack and cool completely.
In a large bowl, cream butter and vanilla. Gradually add confectioners' sugar, one cup at a time, beating well on medium speed and adding milk as needed. Scrape sides of bowl often. Beat at medium speed until light and fluffy. Makes 3 cups of icing.
Using a melon baller, scoop out the center of the cooled cupcakes no more than halfway down. Spoon in the cherry pie filling. Using a pastry bag, pipe the vanilla buttercream over the top of the cupcake. Garnish with chocolate shavings and a fresh cherry on top.
Makes 12 cupcakes.