• Preheat oven to 350 degrees F.
• Line a muffin cup tin with cupcake liners.
• In a large bowl, stir together cocoa powder, cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda and salt; set aside.
• In a medium bowl, combine granulated sugar and oil; blend on medium.
• Pour in the melted chocolate and stir.
• Beat in the eggs one at a time.
• In a third bowl, mix the food coloring and vanilla into the buttermilk and stir well.
• Add all ingredients now to the flour mixture and blend on low (do not overbeat).
• Fill each cupcake liner about 3/4 up.
• Bake for 20-25 minutes.
• Let cool completely.

Frosting

• Blend the cream cheese, butter, sour cream and vanilla in a large bowl until light and fluffy, gradually adding the powder sugar.
• Place the frosting in a piping bag and press a hole through the top of the cupcakes to fill the center and then frost how you wish.
• Sprinkle with pecans.