Start by preheating your oven to 350°F (180°C). Line a 12-cup muffin tin with paper cupcake liners to ensure your cupcakes come out easily once baked.

In a large bowl, sift together the Vivatta Maida (all-purpose flour), cocoa powder, baking powder, and baking soda. Mixing these dry ingredients helps ensure there are no clumps and gives the cake a smooth texture.

In a separate bowl, whisk together the sugar, melted butter (or vegetable oil), milk, eggs (or yogurt), and vanilla extract. Beat everything together until it reaches a creamy, smooth consistency.

Slowly pour the wet ingredients into the dry mixture and gently fold them together until well combined. Be sure not to over-mix as this can affect the cupcake texture.

Once the batter is smooth, fold in the chopped cherries. These cherries add a wonderful burst of flavor, so be gentle when folding them into the batter to keep their shape intact.

Distribute the batter into the muffin cups, filling each to about three-quarters of the way. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

While the cupcakes are cooling, prepare the frosting. Beat together the cream cheese, sour cream, and icing sugar with a mixer until smooth and fluffy. Refrigerate the frosting for about 2 hours to let it chill and set properly.

Once the cupcakes have cooled completely, spread a generous layer of frosting on each cupcake. Garnish with chopped chocolate and top with a fresh cherry for the final touch.