• Line two cupcake tins with liners and set aside.
• In a medium bowl, whisk together the 2 ¼ cups gluten-free oat flour1 cup brown sugar, 1 cup sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon fine sea salt.
• In a large bowl, whisk together the ½ cup coconut oil, 2 eggs at room temperature, ½ cup Greek yogurt, ½ cup whole milk, and 1 teaspoon pure vanilla extract. Stir and whisk the dry ingredients into the wet ingredients and stir very well to combine. Stir in the 1 cup fresh brewed hot coffeeand stir until the batter is smooth and combined.
• Divide the batter evenly between the cups and preheat the oven to 350°F. Let batter rest while the oven heats, about 15 minutes.
• Place pans in the oven and bake for 30-35 minutes, checking at 30 minutes, until a toothpick in the center comes out clean and the sides are starting to pull away from the edges. Remove from oven and let cupcakes cool in the pans on a wire rack for 30 minutes, then turn out onto the rack to cool fully.
• Frost cupcakes with chocolate buttercream.

Chocolate Buttercream

• In a large bowl, cream the ¾ cup unsalted butter on medium speed. Add the 2-3 cups powdered sugar, then the 4 ounces semisweet chocolate. Add 1-2 tablespoons whole milk 1 tablespoon at a time, keeping the mixer running, and beat until the frosting is smooth and fluffy.