chocolate covered strawberry cupcakes 🍓🍫😍

Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a large mixing bowl, whisk together the coconut sugar, egg, avocado oil, and vanilla extract. In a separate bowl, mix together the non-dairy milk and apple cider vinegar. Set aside to curdle. In another bowl, mix together the chickpea flour, cornstarch, baking powder, cacao powder, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Gradually pour in the non-dairy milk mixture and stir until just combined. Pour the batter into the muffin cups, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool completely in the muffin tin before frosting.