Chocolate Cupcakes

1/2 cup vegetable oil

3 ounces bittersweet chocolate

1 ounce cocoa

55.5 grams white rice flour

17.5 gram brown rice flour

16 grams potato starch

7 grams tapioca starch

1.5 grams milk powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla extract

5 1/4 ounces sugar

1/2 cup milk

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners.

Combine the white rice flour, brown rice flour, potato starch, tapioca starch, milk powder, baking powder, baking soda, xanthan gum, and salt. Set aside.

Heat the oil and chocolate slowly until the chocolate melts. Add the cocoa and stir well.

Add the eggs, vanilla extract, sugar, and milk. Stir until well combined.

Fold the flour mixture into the chocolate mixture. Stir until smooth.

Divide the batter among the 12 muffin cavities. Bake for 16-18 minutes.