Chocolate Cupcakes with Coffee Frosting (Gluten-Free)

I never had a desire to eat cupcakes, until I went gluten-free. And now that I can't eat them, I crave them like crazy. Of course, it doesn't help that cupcakery's are popping up everywhere as the new food craze. This is a cupcake recipe that is free of most common allergens. It is gluten-free, nut-free, corn-free and vegan. To also make this  beet/cane sugar-free I will be experimenting with this recipe using agave syrup in place of sugar. While I don't drink coffee, I am a sucker for coffee flavored sweets. However, if you are not a coffee fan, you can replace the coffee with chocolate, vanilla, or some other flavor that you prefer.

To make cupcake batter, whisk together the following:

• ¾ rounded cup sorghum
• ¾ rounded cup  tapioca starch  (you can also use potato or cornstarch)
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 cup organic cane sugar
• ¼ teaspoon sea salt
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum

• 1 cup warm coffee (not too hot)
• 2 teaspoons  vanilla extract
• 1 tablespoon Egg Replacer, mix with ¼ cup warm water
• 3 tablespoons olive oil
• ½ teaspoon rice vinegar

1. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
2. Using an ice cream scoop, drop the batter into the cups and smooth the tops.
3. Bake in the center of a preheated oven till done-approximately 20 minutes.
4. Cool the cupcakes on a wire rack.
   
5. Frost when completely cooled.

• 1 ¾ cups confectioner's (powdered) sugar
• 3 tablespoons shortening
• 3 ounces cold coffee, as needed
• 1 teaspoon vanilla

1. Starting with a small amount of liquid, beat the sugar to mix in the shortening, coffee and vanilla. Add liquid as needed.
   
2. Beat  until smooth.
3. For a thicker frosting add  more confectioner's sugar.
4. Chill the frosting before using it, approximately 1 hour.
   
5. Frost the cupcakes and enjoy!