Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 1/2 cups coconut sugar
• 1 cup dark chocolate chips
• 1 cup cocoa powder
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1 3/4 cups buttermilk
• 4 eggs
• 3/4 cup vegetable oil
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
2. Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
3. Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
4. Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.