Red White and Blue Cherry Bomb Brownie Cupcakes

To Make the Mini Brownie Cupcakes:

1. Prepare brownie mix as directed on the package. Spoon 2 teaspoons of brownie mix in each lined muffin cup. (Do not fill beyond 2/3 of the way full) Bake for about 8-10 minutes. Let cool.
2. Spoon 2 teaspoons of brownie mix in each lined muffin cup and bake for 8-10 minutes. Allow to cool completely before decorating.

To Make the Red White and Blue Dipped Cherries:

1. Line a cookies sheet with parchment paper or a non-stick silicone baking mat.
2. Drain cherries and pat dry. Chill in fridge for about 10 minutes while your prepare your toppings.
3. Using a double boiler or microwave-safe bowl, melt the white chocolate.
4. Use a spoon to place a dollop of white chocolate into the center of each brownie cupcake.
5. Add 2-3 drops of blue food coloring to remaining white chocolate in mixing bowl along with one teaspoon of coconut oil. Stir together until smooth and color is a rich, light blue.
6. Remove cherries from fridge. Dip each cherry into the blue chocolate, roll in sprinkles, and place on your lined cookie sheet to dry.

Put it All Together:

1. When coating on cherries is hardened, gently press each cherry into the center of the white chocolate on cupcakes. If needed, add a bit of the remaining blue chocolate from your mixing bowl under the cherry to act as a "glue."
2. Allow cupcakes to set completely before serving.