Chocolate Cherry Cupcakes with Almond Buttercream

For the Cupcakes:

3/4 cup  unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 large eggs
1 1/3 cups milk
1 can cherry pie filling

For the Almond Frosting:

1 cup butter, softened
2-3 teaspoons almond extract
1 teaspoon vanilla
2-3 cups powdered sugar
¼ cup sour cream (optional)

Directions:

Preheat oven to 350 degrees
 In a medium bowl, combine cocoa, flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. Alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. Continue to mix until smooth. 
Stir in cherry pie filling.Spoon into cupcake liners and bake for 25 minutes or until a toothpick comes out clean.

Buttercream:

Beat butter for 5 minutes and then add powdered sugar, almond and vanilla extract.  Taste as you add ingredients to get the desired flavor and strength.  Add sour cream and beat again until smooth.