Chocolate-Cherry Cupcakes
These cupcakes, which contain homemade cherry compote in the batter and frosting, are perfect if you like chocolate and cherries.

Over medium-low heat, bring cherries, sugar, and lemon juice to a simmer in a medium pot.

Cook while stirring continuously until the sugar dissolves.

2 tablespoons of cherry juice should be taken out of the pot and put in a small bowl.

Cornstarch should be thoroughly mixed in.

Stir in the cornstarch mixture and cook for an additional 5 minutes, or until the mixture is slightly thickened and reduced.

After completely cooling, remove compote from heat.

To make the cupcake batter, measure out 1 cup.

6 tablespoons of the remaining compote should be set aside for the frosting.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Two typical 12-cup muffin tins should be lined or greased.

In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.

Place aside