Black Cherry Soda Cupcakes

• 1 package (about 18.25 Oz. Package) Chocolate Cake Mix For 9x13 Inch Pan
• 1/2 cups Unsweetened Cocoa
• 3 whole Eggs
• 1-1/3 cup Black Cherry Soda, Plus 1 Teaspoon For The Frosting
• 3 teaspoons Cherry Extract, Divided
• 1 cup Miracle Whip Salad Dressing
• 1/2 cups Cherry Chips, Finely Chopped Or Ground-I Used My Cheese Grater To Finely Grind The Chips Into Tiny Shavings
• 8 ounces, weight Cold Cream Cheese
• 5 Tablespoons Unsalted Butter, Softened To Room Temperature
• 2 cups Powdered Sugar, Plus Up To 1/2 Cup More If Needed

1. Preheat oven to 350u0b0F. Combine chocolate cake mix and cocoa in a large mixing bowl. Add eggs, 1 1/3 cups black cherry soda, 1 teaspoon cherry extract and Miracle Whip salad dressing. Beat on medium speed until blended. Fold in chopped cherry chips. Fill cupcake liners 2/3 full. Bake at 350u0b0F for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Store frosted cupcakes in the refrigerator.
2. Black cherry soda frosting:
3. In a medium bowl, beat the cream cheese and butter with a mixer just until blended. Be sure the cream cheese is cold and the butter is at room temperature. Add the remaining 2 teaspoons cherry extract and the 2 tablespoons black cherry soda. Add 1/2 cup of the powdered sugar at a time and beat just until smooth. Add more/less powdered sugar and black cherry soda until you get your desired frosting consistency.
4. Optional: sprinkle additional cherry chip shavings on top of frosting.
5. Note: As pictured, I used square cupcake pans.

chocolate, cocoa, eggs, black cherry soda, cherry, miracle, cherry chips, cream cheese, unsalted butter, powdered sugar

Taken from tastykitchen.com/recipes/desserts/black-cherry-soda-cupcakes/ (may not work)