Preheat oven to 350F and line 2-3 cupcake tins with cupcake liners. Set aside.
In a large mixing bowl, use a handmixer to cream together 1 cup of room temperature butter with the granulated sugar until thick and fluffy.
Add the eggs to the batter, one at a time and beating well after each addition. Then, beat in the vanilla extract.
Alternately add the flour mixture and the cooled cocoa/cherry juice mixture to the batter, beating well between each addition.
Use a cookie scoop to scoop batter into cupcake tins, filling each cavity almost to the top. You should have enough batter for 24-28 cupcakes.
Bake cupcakes at 350F for 20-25 minutes, or until a toothpick inserted into the centers of the cupcakes comes out clean.
Remove cupcake tins from oven to a cooling rack. Let cupcakes cool in the tins for about 20 minutes, then turn them out onto a cooling rack to cool completely before frosting.