Instructions

For the filling

1. Combined chopped frozen cherries and port. Allow to stand on the counter for one hour. Strain the cherries, reserving both cherries and soaking liquid.

For the cupcakes

1. Preheat oven to 350 degrees Fahrenheit. Line two cupcake pans with paper liners or grease just the bottoms of the cups, not the sides.
2. In a medium bowl, whisk together flour, salt and baking powder. In a large measuring cup or small bowl, combine ilk and vanilla extract. In a stand mixer, beat together butter and white sugar until fluffy.
3. Add 1/3 of the flour to the sugar and butter mixture. Then add half the milk mixture, alternating until all the flour and milk have been added.
4. In a medium bowl, beat the egg whites until soft peaks form. Gently fold egg whites into the batter 1/3 at a time until combined.
5. Fill each cupcake well 1/2 full, add a teaspoon of chopped cherries and then top with more batter.
6. Bake for 18-20 minutes until the tops are just golden.

For the frosting

1. In a clean bowl of a stand mixer (make sure you get all traces of fat and soap out of the bowl if you have to wash it after making the cupcakes), whisk together the egg whites, sugar and salt. Set the pan over an inch of simmering water, making sure the bottom of the pan doesn’t touch the water. Cook, whisking occasionally, until a thermometer reads 160 degrees.
2. With the whisk attachment beat the egg mixture in a stand mixer on high until firm peaks form and bowl is room temperature.
3. Add the butter one chunk at a time, beating for 15 seconds between additions on medium, until all the butter is incorporated. Turn the mixer up to high and beat for one minute. Add the vanilla and the chocolate chips.

Finishing the cupcakes

1. When cupcakes are cool, pipe frosting into each cupcake using a large round piping tip or plastic bag with the corner cut off. Then using your clean fingers or a spoon, splatter the cupcakes with the reserved soaking liquid.