Gluten-Free Vegan Chocolate Cupcakes With Mocha Frosting

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Sweet Tooth


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3/4 cup sorghum flour

3/4 cup cornstarch

1/2 cup unsweetened cocoa powder

1 cup organic cane sugar

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp xanthan gum

1 cup warm coffee (not too hot)

1 tbsp Ener-G Egg Replacer mixed with 1/4 cup warm water

3 tbsp olive oil

2 tsp vanilla extract

1/2 tsp rice vinegar

8 tbsp vegan margarine (I used Earth Balance)

2-4 oz cold coffee

1 tsp bourbon vanilla

1 tsp instant espresso

4 cups confectioners sugar

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