Preheat the oven to 350F and fill a muffin tin with 8-10 cupcake liners.
Next, add all of the dry ingredients to a small mixing bowl including the all-purpose flour, sifted cocoa powder, cornstarch, baking powder, baking soda, and salt. Then, sift together with a fork until well-mixed and set aside.
In a separate larger mixing bowl add in the wet ingredients including the almond milk, blended and cooled cherry purée, sugar, and olive oil. Gently mix together.
Next, add in the sifted dry ingredients and mix together JUST until a thick batter forms and no large streaks of flour remain. It's important not to overmix cupcake batter or too much gluten will form and cupcakes will not be as fluffy.
Pour the cupcake batter into the cupcake liners and tap the pan on the table to remove any large air bubbles. Then, add to the oven and bake for 20-22 minutes until cooked through.
Remove the muffins from the tin and let cool on a wire rack. Once cooled, cut a small hole out of the top of each cupcake (do not cut the hole all the way through to the bottom) and add in a little bit of cherry purée. This step is completely optional so only do so if you like filled cupcakes.