Black Cherry Soda Cupcakes

Preheat oven to 350°F. Combine chocolate cake mix and cocoa in a large mixing bowl. Add eggs, 1 1/3 cups black cherry soda, 1 teaspoon cherry extract and Miracle Whip salad dressing. Beat on medium speed until blended. Fold in chopped cherry chips. Fill cupcake liners 2/3 full. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Store frosted cupcakes in the refrigerator.

Black cherry soda frosting:

In a medium bowl, beat the cream cheese and butter with a mixer just until blended. Be sure the cream cheese is cold and the butter is at room temperature. Add the remaining 2 teaspoons cherry extract and the 2 tablespoons black cherry soda. Add 1/2 cup of the powdered sugar at a time and beat just until smooth. Add more/less powdered sugar and black cherry soda until you get your desired frosting consistency.

Optional: sprinkle additional cherry chip shavings on top of frosting.

Note: As pictured, I used square cupcake pans.