- 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
- Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
- 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.
- 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.
- 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.