Preheat oven to 350 degrees. Line a 12" tin standard muffin tin with paper cupcake liners.

In a large mixing bowl, whisk together the white rice flour, brown rice flour, sweet rice flour, tapioca starch, cocoa powder, baking soda, salt and cinnamon.

In a separate mixing bowl, whisk together the sugar, rice milk, Chipotle Vegenaise and vanilla. Add the wet ingredients to the dry ingredients and stir or whisk to combine. Divide the batter evenly among the prepared muffin cups, filling each cup about ¾ full.

Bake for 20 – 25 minutes or until the tops are slightly springy and a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, then remove to a wire rack to finish cooling. Prepare frosting while cupcakes cool.

Combine the vegetable shortening, vanilla, cinnamon, salt and powdered sugar in the bowl of a mixer. Start on low and then gradually increase the speed to medium and beat until fluffy. Add the rice milk, one tablespoon at a time, and beat after each addition. Add just enough rice milk to make the frosting creamy and spreadable.

Frost the cooled cupcakes with the frosting.