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1
For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
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2
In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated.
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3
Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth.
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4
Fill the cupcake liners three-quarters-full with batter.
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5
Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes.
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6
Cool the cupcakes completely.
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7
For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy.
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8
Put into a pastry bag and cut 1/2-inch off the tip.
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9
To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting.
