Adapted from:

Vegan and Gluten Fee Chocolate Cupcakes
makes approximately 12 cupcakes

3/4 c. tapioca starch
3/4 c. sorghum flour
1/2 c. cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1 tsp. xanthan gum powder
1/2 t. salt
1/2 c. almond milk
1/2 c. cooled coffee/espresso
3/4 c. + 2 T sugar
3 T. coconut oil, melted
1 T pure vanilla extract
1 T apple cider vinegar

Preheat the oven to 350F and line 12 cupcake depressions in a pan.

Sift the tapioca starch, sorghum flour, cocoa powder, baking soda, baking powder, salt, and xanthan gum together and set aside in a bowl.

In another bowl or in the bowl of a stand up mixer combine almond milk, coffee/espresso, sugar, coconut oil, vanilla, and apple cider vinegar and mix until combined.  Add in the dry ingredients and beat until full incorporated and smooth, about 2 minutes.

Fill cupcake liners about 2/3 of way full.  Smooth the tops of the cupcakes and the pan a gentle rap against the counter to get rid of any air bubbles.

Bake for about 20 minutes.  The tops of the cupcakes will be springy and a toothpick will come out clean.  Remove all from the cupcake pan and let cool on a wire rack.  Frost when fully cooled.