Gluten Free Chocolate Peppermint Cupcakes - Christine Avanti

Ingredients

• 2 cups sugar
• 1 ¾ cups gluten free flour ((such as cup-4-cup))
• 1 ¾ cups Hershey's unsweetened dark cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup strong black coffee
• 1 cup plant milk combined with 1 tbsp lemon juice
• ½ cup coconut oil
• 1 tsp pure vanilla extract
• ¾ stick unsalted butter (at room temperature)
• ¾ cup Hershey's unsweetened dark cocoa
• 2 ⅔ cups confectioners' sugar
• ⅓ cup plus 1 tbsp plant milk
• 1 tsp organic peppermint extract