Cupcakes:
136g (1 cup) Quinoa Flour
80g (1/2 cup) Brown Rice Flour
27g (1/3 cup) Regular Cocoa Powder (unsweetened)
13g (2 tbs) Ground Flaxseed
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
241g (1 cup + 1 tbs) Plain Amande "Yogurt" (other yogurts will probably work, like dairy, soy...)
1/2 tsp Instant Coffee (I used Starbucks VIA Italian)
1 tsp Vanilla Extract
1 tsp Stevia Extract
1+1/4 cups Unsweetened Almond Milk

Frosting:
24g (2 tbs) Non-Hydrogenated Vegetable Shortening (I used Spectrum Organics)
1/3 cup Light Coconut Milk, canned
1/2 tsp Stevia Extract
10g (2 tbs) Regular or Dark Cocoa Powder (unsweetened)
75g (2/3 cup) Powdered Erythritol
42g (2 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior)