Preheat oven to 350 degrees Fahrenheit and line a muffin tray with liners.

To make the cupcake batter, combine flours and cocoa powder. Stir to combine. Add in eggs and coconut milk and mix. Add in remaining ingredients and stir until combined.

Using a cookie scoop, fill cupcake liners about 3/4 of the way full with batter. Bake for about 16-18 minutes or until a toothpick inserted comes out clean.

While the cupcakes are baking, make the cherry filling. Add the ingredients to a skillet over low heat. Cook until cherries are melted and mixture begins to thicken. If you want a really thick mixture, whisk in the optional teaspoon of tapioca flour to the skillet. Cook only until warmed and thickened. Remove from heat.

To make the frosting, add chilled coconut milk (ONLY the hardened part on top, discard excess water) to your KitchenAid or a large mixing bowl. Add in maple syrup and vanilla. Whip until light and fluffy.

To assemble: using a teaspoon or small spoon, scoop out a small portion of the middle of each cupcake. Add in cherry filling. Frost each cupcake with frosting.

Enjoy!