Cupcakes
4 oz. GF flour (2 oz. superfine brown rice flour, 1 oz. tapioca starch/flour, 1 oz. superfine white rice flour) (about 1 scant cup)
6 oz. sugar (a generous 3/4 cup)
2 oz. unsweetened ScharffenBerger cocoa (or any good quality) (1/2 cup)
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
4 oz. very hot water (1/2 cup)
4.5 oz. unsalted butter, melted and cooled slightly (9 tablespoons)
3 whole large eggs
1 teaspoon vanilla
3.5 oz. mini chocolate chips (heaping 1/2 cup)

Butter cream
4 oz. unsalted butter, room temperature (1 stick)
16 oz. powdered sugar, sifted (plus about 2 oz. more if needed) (about 4 generous cups)
1/2 teaspoon vanilla
2-4 tablespoons maraschino cherry liqueur or juice (from the cherry jar)

Topping
12-14 extra-large maraschino cherries with stems, drained and dried on a paper towel.