Dreamy Chocolate Cupcakes

Instructions

1. Preheat the oven to 325 degrees. In a medium bowl, whisk together the chocolate powder, gluten-free flour, potato starch, arrowroot, gluten-free baking powder, baking soda, xanthan gum, and salt; set aside.
2. In a stand-up mixer with paddle attachment, blend the melted coconut oil, honey, Swerve, soy yogurt, vanilla extract and chocolate extract. Add the prepared dry ingredients to the wet ingredients and combine. Add in the hot water and mix until the batter is smooth, about 2 minutes. Allow batter stand 2 minutes.
3. Line a 12-cup muffin tin with foil liners. With an ice cream scoop, pour 1/3 cup batter into each prepared cup. Bake the cupcakes on the center rack for 22 minutes, rotating the baking sheet after 15 minutes. Cupcakes are done when they bounce back when gently touched in the center.
4. Transfer cupcakes to a wire rack and cool completely.