Chocolate Cupcakes with Cookie Dough Frosting (Gluten Free, Vegan).

Preheat the oven to 350 degrees F. Line a cupcake pan with paper cupcake liners.
In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, baking soda, and salt.
Add the melted vegan buttery spread, water, applesauce, vanilla extract, and vinegar, and mix until smooth and combined. (You can use a mixer, or just do it by hand with a spoon. Either way works).
If the batter seems too thick or dry, add a little more water. Some gluten free flours really soak up the liquid, so adjust the amount if the batter is too hard to stir.
Spoon the batter into the cupcake liners, filling them about ⅔ full.
Bake at 350 degrees F for 19-24 minutes, or until a toothpick inserted inside comes out clean. Allow the cupcakes to cool in the pan before moving them.

Line a cookie sheet with parchment. Spread the 1 ¼ cups gluten free flour out on it. Bake for 5 minutes at 350 degrees F to toast it and kill any bacteria.
Place the vegan buttery spread, powdered sugar, and brown sugar in a mixing bowl. Beat until creamy and relatively smooth. Note: Try to get brown sugar that doesn't have huge granules. That way the frosting won't be too gritty.
Add the vanilla, salt, and toasted gluten free flour. Mix until smooth.
Turn off mixer and stir in mini chocolate chips.
Frost cooled cupcakes. This frosting is thick, so it doesn't pipe too well, especially with the chocolate chips. Just spread it or scoop it onto the cupcakes.