Preheat oven to 350 F. Line cupcake tins with paper liners.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Add eggs, milk, vanilla extract and butter. Mix with an electric mixer mix for 2 minutes. Then hand stir in the coffee.
Pour the batter into the cupcake liners until ⅔ full.
Bake for 22 minutes, or until inserted toothpick comes out clean.
Allow to cool in pans for 5 minutes and then place cupcakes onto wire racks to cool completely.
Cherry Frosting
In a large bowl, cream the butter.
Gradually beat in the powdered sugar alternately with the milk and cherry juice.
Beat until fluffy.
Decoration
Pipe or spread frosting onto each cooled cupcake.
Top each cupcake with a maraschino cherry and drizzle with the melted chocolate.
Recipe by Sugar, Spice and Family Life at https://sugarspiceandfamilylife.com/2017/03/chocolate-cupcakes-with-cherry-frosting-recipe.html