Line muffin tin with paper liners. Heat oven to 350*F.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.

Stir in boiling water (the batter will be thin, don’t worry, this is right).

Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)

Bake cupcakes for approximately 18-22 minutes.

Cool completely on wire rack before frosting.

In the bowl of an electric mixer beat butter until smooth.

With the mixer running, Add 2 cups of powdered sugar, one cup at a time.

Add 4 tablespoons maraschino cherry juice, one tablespoon at a time.

Continue beating, and add the remaining 2 cups powdered sugar, and chopped maraschino cherries. If desired, add a drop of pink food coloring (I used Americolor electric pink).

Beat until fully combined. Refrigerate until ready to use.