Chocolate Sundae Cupcakes

In a small sauce pan, heat milk with the vanilla bean. When the milk comes to a boil, remove the vanilla bean and let the milk cool completely. Then, scrape out the seeds from the vanilla bean with a knife and mix into the cooled milk.

In a separate bowl, mix flour, baking powder, and salt.

In a another bowl, cream together butter and sugar. Add the egg and beat well. To this creamed mixture, mix in alternately the vanilla bean milk and the dry ingredients.

Spoon into muffin cups and bake at 350 degrees F for 15-20 minutes.

For the frosting, put the butter in a bowl and pour the boiling water over it. Add the cocoa and powdered sugar and mix together. Add the cream slowly until you get the consistency of frosting that you desire.

Let the cupcakes cool and then frost them. Top each with one maraschino cherry (or you could use cherries from cherry pie filling).