Line 20 muffin cups with foil cupcake liners. Quickly spray the liners with non-stick cooking spray. Fill the 4 empty muffin wells half way with water.
In a large mixing bowl, whisk together the flours, starches, sugar, cocoa, baking powder, baking soda, salt, and xanthan gum.
Add the eggs, pie filling, and extracts, and stir together with a large spatula or wooden spoon.
Add the coffee and mix gently until combined. Be sure to scrape the bottom of the bowl.
Spoon the batter into the muffin cups, filling each lined cup ¾ths full.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cupcakes to a wire rack and add chocolate frosting when cooled.
Rinse and pat dry the cherries. Add one to the top of each cupcake before serving.
You can try using a gluten-free flour mix in place of the total amount of flours and starches and you will probably have good results. I can’t say for sure, though, since I haven’t tried it and mixes vary. If your mix contains xanthan gum, omit it from this recipe.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/cherry-chocolate-cupcakes/