1 ounce ( 1 square ) unsweetened chocolate 1/4 cup butter, softened
1/2 cup sugar
1/3 cup brown sugar
1 cup plus 2 T GF all-purpose flour blend 1/2 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3 T unsweetened cocoa
1/2 cup plus 2 T buttermilk
1/2 tsp gluten-free vanilla
1/2 cup mini chocolate chips
Melt chocolate in microwave according to package directions; let cool to room temp. Beat together butter and sugars until light and creamy. Add eggs, one at a time, beating well after each addition. Stir in the cooled chocolate and vanilla.
In separate bowl, stir together dry ingredients. Alternate adding the flour mix and buttermilk to the egg and sugar mixture and blend ( ending with flour). Do not over beat. Stir in chocolate chips.
Fill each paper-lined cupcake reservoir with about 2 T of batter. Bake a 350° for 10-12 minutes until tester inserted in center comes out clean. Transfer muffins to a wire rack to cool. If using an electric cupcake maker, bake for 6-8 minutes until cupcakes test done.
Frost as desired or sprinkle with powdered sugar.