Name: Dark Chocolate-Cherry Cupcakes
Ingredients: 2 cups all-purpose flour; 2 cups white sugar; 0.75 cup Dutch-process dark chocolate cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 0.5 teaspoon salt; 1 cup buttermilk; 2 large eggs; 0.25 cup salted butter, softened; 0.25 cup canola oil; 2 teaspoons almond extract; 1 (21 ounce) can cherry pie filling

Ingredients

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

Steps

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.