Preheat your oven to 160°C (320°F) for fan-forced or 180°C (356°F) for a conventional model and line a cupcake tin with cupcake liners.

In a stand mixer bowl, combine all-purpose flour, baking powder, caster sugar, and fine salt, mixing on low speed until well incorporated.

Add the softened unsalted butter to your dry mixture and mix on medium speed until it resembles fine sand.

In a separate jug, whisk together the large egg, whole milk, Greek yogurt, vegetable oil, cherry juice, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry mixture, mixing on low speed until just combined.

Gently fold in the cherry brandy essence and a few drops of food gel coloring.

Fill each cupcake liner with batter about two-thirds full and place four cherries into the center of each.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

To create the frosting, beat together buttercream with food dyes and cherry brandy essence until creamy and fluffy.

Frost the cooled cupcakes, drizzle with chocolate sauce, and top with a maraschino cherry.