Chocolate Peppermint Cupcakes

For the cupcakes:
*2 cups sugar
*1 cup tapioca flour
*1/4 cup rice flour
*1/2 cup spelt flour
*3/4 cup unsweetened cocoa powder
*2 tsp baking soda
*1 tsp. baking powder
*1 tsp. salt
*2 eggs
*1 cup almond or rice milk
*1 cup strong black coffee (still warm)
*1/2 grapeseed oil
*1 tsp peppermint extract
*1/4 cup chocolate chips

start you ovens...350!

Line muffin pan with 24 baking cup liners
in a large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. add eggs, milk, coffee, oil and peppermint; beat on medium speed for about 2 minutes. fold in chocolate chips. this is a thin batter. transfer to cupcake tins.
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
wait for them to cool before frosting.

Peppermint Buttercream Frosting
*3 cups confectioners' sugar
*1 cup butter, room temp
*1 tsp. peppermint extract
*1 to 2 tablespoons almond or rice milk

beat butter until smooth. gradually add in sugar and milk. beat until combined and smooth. finally add the peppermint and beat one more minute

frost and enjoy!