Red Velvet Sundae Cupcakes

For the cupcakes:
Preheat oven to 350ºF and line two 12-count cupcake pans with paper liners.

Make the cupcakes according to the instructions on box, using the amounts of water, eggs and oil that the package lists (I used mayonnaise instead of vegetable oil but you can do whichever you prefer).

When done remove pans from the oven and set them on a rack. Remove the baked cupcakes from the pans after 5 minutes and cool completely on a rack.

For the buttercream frosting:
In a saucepan whisk together the milk and the flour. Stir constantly over medium high heat until thickened. This will take a few minutes. Remove from heat. Set aside to cool until the bottom of the pan is warm to the touch. Tip: Place the saucepan in the freezer on a hot pad for 5–7 minutes, to cool it down faster.

While the thickened milk mixture is cooling, combine and beat the butter, sugar and vanilla extract in a mixing bowl until light and creamy, about a minute.

Take the cooled, thickened milk mixture and give it a stir. Then add a tablespoon at a time to the butter mixture, beating on medium high speed until all the milk mixture is added. Beat an additional minute or two until the frosting is smooth and extra creamy.

Fill a pastry bag with the frosting. Using the star tip, pipe on the buttercream frosting in a swirl pattern.

For the dark chocolate drizzle:
Put the chocolate discs in a microwave-safe bowl. Heat it in the microwave on medium power for 30–60 second intervals, stirring after each interval. Continue this process until melted and smooth. Pour the melted chocolate into a squeeze bottle. Drizzle the chocolate back and forth over the buttercream frosting.

Finishing touch:
Drain the maraschino cherries in a strainer. Then blot each cherry on a paper towel to ensure there isn’t any cherry juice inside. Place a cherry on top of each frosted cupcake and they’re ready to serve.