• Preheat oven to 350 degrees F. Line cupcake pans with 18 standard liners. Set aside.
• In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• Combine buttermilk and cherry juice in a measuring cup and set aside.
• In a KitchenAid stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed for 2 minutes until combined. Blend in vanilla extract. Add egg and whites 1 at a time, beating between each until combined.
• Alternately add flour mixture and cherry-buttermilk mixture, beginning and ending with flour mixture, until just combined.
• Gently fold in chocolate chips and chopped cherries. Using an ice cream scoop, fill prepared cupcake liners ⅔ of the way full with batter.
• Bake for 18-20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Remove from oven to cool in pans for 5 minutes, then bring to room temperature on cooling racks before icing.

Pink Chocolate Buttercream

• In a microwave-safe bowl (or double boiler), melt white chocolate in 30-second bursts until consistently liquidy. Set aside to cool to room temperature.
• In a KitchenAid stand mixer fitted with a whip attachment, add butter and sift 2 cups of powdered sugar over it. Beat on low to combine, then increase speed to high for 3-4 minutes to blend.
• Add melted chocolate, vanilla and almond extracts, and salt, and blend on low until incorporated.
• With mixer on low speed, add in whipping cream. Once incorporated, increase speed to high and whip for 3-4 minutes, adding dye or juice in the last minute or so.
• Pipe or spread icing onto cooled cupcakes, top with a pink maraschino cherry, share, enjoy, and tag!!