Gluten-Free Chocolate Cupcakes with Peanut Butter Frosting

INGREDIENTS

1 3/4 cups

brown rice flour

3/4 cup

garbanzo bean or chestnut flour, sifted

1 1/3 cups

cocoa powder, sifted

1 tbsp

baking soda

1 1/2 tsp

sea salt

1 cup

EVOO or canola oil

2 cups

water

2 cups

maple syrup

1 cup

creamy peanut butter

2 sticks

unsalted butter, softened

3 cups

powdered sugar (depending on what consistency you want)

1 tbsp

milk (or more if needed)