In bowl, whisk together flour blend, xanthan, cocoa powder, baking soda, and salt.
In mixing bowl, cream sugar and Earth Balance together for 2-3 minutes.
Add egg replacer mixture and vanilla and beat well.
Alternately add flour mixture with rice milk mixture and mix until smooth.
Fold in chocolate chips.
Spoon into greased muffin tin.
Bake at 350 for 18 minutes.
Cool on wire rack.
Dust with powdered sugar when completely cool.
Makes 12 cupcakes.