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Ingredients

2 cups all-purpose flour 2 cups white sugar ¾ cup Dutch-process dark chocolate cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt 1 cup buttermilk 2 large eggs ¼ cup salted butter, softened ¼ cup canola oil 2 teaspoons almond extract 1 (21 ounce) can cherry pie filling

Nutrition Info

185.8 calories carbohydrate: 33.6 g cholesterol: 21 mg fat: 5.3 g fiber: 1.3 g protein: 2.6 g saturatedFat: 1.8 g servingSize: - sodium: 209.1 mg sugar: 17.2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.
Stir flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Dig a well in the center and pour in buttermilk, eggs, butter, oil, and almond extract. Begin stirring, then use an electric mixer to make to a smooth, thick batter. Pour in cherry pie filling and stir until distributed.
Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.
Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 23 to 27 minutes. Let cool completely.

24 cupcakes

Moist, chocolaty cupcakes with juicy pie cherries inside. Adapted from Kelly Smith's \"Dark Chocolate Cake II.\"