Instructions

1. For the cupcakes, mix flour, cocoa, salt, baking soda and baking powder in small bowl. Set aside.
2. Mix brewed coffee and milk. Set aside.
3. In large mixing bowl, beat butter and sugar for 5 minutes until fluffy. Add egg. Slowly add in dry ingredients, alternating with milk mixture (in about 3 additions).
4. Pour into lined cupcake pans and bake in a 350 degree oven for 15-18 minutes. Remove and cool completely before frosting.
5. For the frosting, heat a small saucepan with one inch of water, bring to a boil. Once boiling, turn down to a low simmer. Place a heat safe mixing bowl over the simmering water. Add egg whites and sugar to bowl, whisking until combined. Attach a candy thermometer and continue whisking over simmering water until temperature reaches 145 degrees F.
6. In a clean, dry mixing bowl, attached to a stand mixer with whisk  attachment, beat egg white mixture on medium speed until doubled in size and cooled. This process takes 6-10 minutes.
7. Slowly beat in butter, 1-2 Tbsp. at a time. Keep mixing until all butter has been added. It may appear curdled, keep mixing. Add salt slowly and add cherry juice. This process takes an additional 8-10 minutes for the addition of butter and juice. Fold mini morsels into frosting.
8. Pipe onto cupcakes and enjoy!