Sweet and Salty Cupcakes With Caramel and Pretzel Frosting [Vegan, Gluten-Free]

• 1 cup sorghum flour
• ¼ cup potato starch (not the same as potato flour)
• ¼ cup tapioca starch (same as tapioca flour)
• 1 ½ teaspoon baking soda
• ½ teaspoon Himalayan pink salt
• 3 ounces vegan dark chocolate (85% dark or more)
• ¾ cup coconut butter (room temperature)
• 1 ½ cups date paste
• 1 cup full fat coconut milk mixed with 2 teaspoons apple cider vinegar (makes a vegan buttermilk)
• 1 tablespoon vanilla extract
• ½ cup plus 2 tablespoons date paste
• ½ cup full fat coconut milk
• ½ cup coconut butter (room temperature)
• 1 teaspoon Himalayan pink salt
• 1 ½ cup crushed gluten free pretzels
• optional extra date paste to drizzle on top for decor

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