Chocolate Cupcakes with Buttercream Frosting
[Vegan, Gluten-Free]

For the Chocolate Cupcakes

1. Preheat oven to 350 degrees F. Lightly oil a 12 cup muffin pan.
2. Combine the apple cider vinegar with the almond milk (or coconut milk) in a large bowl. Let the mixture sit for a few minutes to create a “buttermilk”.
3. In a medium sized bowl, sift together the starch (tapioca or arrowroot flour), sorghum flour, baking powder, baking soda, psyllium seed husks or flax seed meal, sea salt, and cacao powder.
4. Add vanilla, coconut sugar and coconut oil to your “buttermilk” mixture and stir until well combined. Stir in dry ingredients and mix well.
5. Spoon batter into prepared muffin pan and bake for 20-22 minutes, or until tops bounce back.
6. Remove cupcakes from oven and let cool for fifteen minutes in pan. Remove from pan after that time and transfer to a wire cooling rack and let cool completely.
7. Frost with Chocolate “Butterceam” Frosting (recipe below)

For the Chocolate "Buttercream" Icing

1. Place sweet potato, coconut sugar, stevia, vanilla and salt in food processor and process to blend. Add the raw cacao powder or carob powder and process until combined. Set aside.
2. In a small, heavy-bottomed pot, place the chocolate, tahini and coconut oil over low heat. Stir constantly until chocolate melts; remove from heat. Turn the mixture into the food processor and blend everything until smooth and creamy, scraping down sides as necessary.