Preheat oven per the instructions on the box of cake mix (usually 350F). Add 18 paper cupcake liners to cupcake tins. Depending on how full you fill each muffin cup, you may be able to get more cupcakes out of each batch. Set aside.

Do not prepare the cake mix per the package instructions. Instead, measure out 1/3 cup of maraschino cherry juice and add it to a mixing bowl along with the water, oil, and eggs. Whisk to combine.

Cut enough maraschino cherries in half to make one cup (larger cherries should be quartered). Dump the cherries into a small bowl (not the same bowl as the liquids). Add 2 tablespoons of the powdered cake mix to the cherries and use a spoon to evenly coat them. This will help to keep the cherries from sinking to the bottom of the cupcakes while they are baking.

To the liquid ingredients, add the remaining cake mix and whisk to combine. Use a spatula to fold in the mix-coated cherries and mini chocolate chips. Fill each paper liner nearly to the top with the batter (I use an ice cream scoop). Bake per the package instructions (about 20 minutes).

Let the cupcakes cool in the pan for 15 minutes before removing. Remove the cupcakes from the pan and let them cool completely on a wire rack.

You have two options for frosting the cupcakes. You can add a “normal” amount of frosting to the cupcakes and use only one container of frosting. Alternatively, you can frost them “bakery-style” and pipe a large amount of frosting on top. The bakery-style method will require a second container of frosting. Top each cupcake with a maraschino cherry.