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Preheat oven to 350 degrees F.
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In a large bowl, combine cocoa powder, cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda and salt; set aside.
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In a separate bowl, beat the granulated sugar and oil on medium until combined. Pour in the melted chocolate and blend well.
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1 at a time, beat in the eggs.
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In a third (small bowl), add the food coloring and vanilla into the buttermilk and stir until mixed well.
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Add the buttermilk and sugar/oil/chocolate blend to the flour mixture that you had set aside on low (but do not over beat).
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Using a small cookie scoop, fill each mini muffin up halfway and bake for 18 minutes.
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Let cool completely and make the frosting.