Rich & Gluten-Free Black Forest Cupcakes

1. Make the Cupcakes

1. Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat the sugars, oil, eggs, and vanilla until smooth.
4. Slowly add the dry ingredients into the wet, alternating with buttermilk. Mix until just combined—don’t overdo it!
5. Divide the batter evenly into the muffin tin. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Let them cool completely before adding the filling and topping.

2. Prepare the Cherry Filling

1. In a small saucepan, combine cherries and sugar over medium heat. Cook until the cherries release their juices (about 5 minutes).
2. Stir in the cornstarch slurry and cook until the mixture thickens (another 2 minutes). Let it cool.

3. Whip the Cream

1. Beat the cream, powdered sugar, and vanilla on high speed until stiff peaks form. If using coconut cream, make sure it’s chilled beforehand.

4. Assemble the Cupcakes

1. Use a knife or small spoon to carve out a little hole in the center of each cupcake. Fill with about a teaspoon of the cherry mixture.
2. Pipe or dollop whipped cream on top.
3. Garnish with a cherry and some chocolate shavings if you’re feeling fancy.