In a medium bowl, sift together the rice flour, oat flour, millet flour, sweet rice flour, tapioca starch, xanthan gum, baking soda, baking powder and salt. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar over medium speed.
With the mixer on low-speed, add the eggs one at a time, mixing after each one.
Add the vanilla extract, mixing until just combined.
Keeping the speed on low, slowly add the dry ingredients in two batches, adding the milk in between, mixing until just combined.
Fold in the chopped chocolate chips until evenly distributed throughout.
Divide the batter among 12 lined cupcake cups, until about ¾ full.
Bake for about 22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
While the cupcakes bake, prepare the frosting.
Transfer the cupcakes to a wire rack to cool.
Once the cupcakes are cool, pipe cherry frosting on top and serve.
Cherry cream cheese frosting
In the bowl of a stand mixer, cream the butter over medium speed.
Add the cream cheese and whip until combined.
Add the powdered sugar, in thirds, mixing on slow speed until combined.
Add the vanilla and ground freeze-dried cherries, and beat on medium speed until smooth.
Transfer to a pastry bag to pipe onto cupcakes, or spread directly on cupcakes with a knife.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.