Chocolate Cupcakes with Coffee Frosting (Gluten-Free)

This recipe comes out pretty good. Too sweet for my taste, so if you don't like too sweet use less sugar.

To make cupcake batter, whisk together the following:
¾ rounded cup sorghum
¾ rounded cup  tapioca starch  (you can also use potato or cornstarch)
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 cup organic cane sugar
¼ teaspoon sea salt
1 teaspoon baking soda
1 teaspoon xanthan gum
 Add in and beat the following until smooth:
1 cup warm coffee (not too hot)
2 teaspoons  vanilla extract
1 tablespoon Egg Replacer, mix with ¼ cup warm water
3 tablespoons olive oil
½ teaspoon rice vinegar
Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with parchment or paper liners.
Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
Using an ice cream scoop, drop the batter into the cups and smooth the tops.
Bake in the center of a preheated oven till done-approximately 20 minutes.
Cool the cupcakes on a wire rack.
Frost when completely cooled.

To Make Coffee Icing:
1 ¾ cups confectioner's (powdered) sugar
3 tablespoons shortening
3 ounces cold coffee, as needed
1 teaspoon vanilla

Starting with a small amount of liquid, beat the sugar to mix in the shortening, coffee and vanilla. Add liquid as needed.
Beat  until smooth.
For a thicker frosting add  more confectioner's sugar.
Chill the frosting before using it, approximately 1 hour.
Frost the cupcakes and enjoy!