Choco cherry cupcakes

INGREDIENTS 1-3/4 cups gluten-free self-raising flour 2 cups granulated sugar 1 tsp :     salt 3/4 cup cocoa powder, sifted 3/4 cup buttermilk 1/2 cup oil 2 eggs 1/4 cup concentrated cherry pressed syrup 1 tsp :     vanilla extract 1 cup boiling water buttercream, for frosting chocolate shavings, to garnish chocolate-coated cherries, to garnish PREPARATION 1. Preheat oven to 180°C. Line a muffin tray with paper cases. 2. Sift flour, sugar, salt and cocoa powder into the bowl of an electric mixer fitted with a whisk attachment and mix on low speed until well-combined. 3. In another bowl, combine buttermilk, oil, eggs, cherry pressed syrup and vanilla extract. Slowly add this liquid mix to the dry ingredients. 4. With the mixer still on low setting, add boiling water and stir until just combined, scooping the bottom of the bowl with a rubber spatula. 5. Divide the mixture between 24 muffin cases, filling each up to 2/3 full. Bake for 18-22 minutes or until a cake tester comes out clean. 6. Allow to cool completely, frost with buttercream and top with chocolate shavings and fresh cherries.