Preheat the oven to 350 degrees Fahrenheit and line your cupcake tins with parchment paper liners (these will stick to paper liners).

In a medium-sized bowl, whisk together the sorghum flour, protein powder, oat flour, erythritol, baking soda, baking powder, and salt.

In a small bowl, whisk together the almond milk, applesauce, eggs, vanilla extract, and stevia extract.

In a large bowl, whisk together the melted chocolate chips and coconut oil.  Pour in the boiling water and add the cocoa powder.  Whisk until completely smooth (it should look like ganache). Slowly whisk in the other wet ingredients.

Dump the dry ingredients into the wet ingredients and whisk together until completely smooth. Scoop batter into the prepared tins.

Bake cupcakes for ~20 minutes, or until the surface of the cupcakes spring back when tapped.  Transfer the cupcakes to a wire cooling rack to cool completely.  Frost and serve!  I frosted my cupcakes with Miss Jones Organic Chocolate Buttercream Frosting.