Preheat oven to 350 degrees. Line muffin tins with double cupcake liners. Tip: using 2 liners allows the outer liner to look new and the inner liner to absorb any fats from the baking.
In a metal bowl over a saucepan of boiling water, melt the chocolate chips; stirring occasionally.
In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, xanthan gum, cocoa powder. Stir to fully combine.
In a separate bowl or large liquid measuring cup combine the shaken buttermilk and oil.
In the bowl of a mixer lightly beat together the eggs and vanilla extract. Add the sugar and beat to combine.
Spoon the melted chocolate into the mixing bowl along with some of the flour. Running the mixer on medium speed allow the mixture to combine. Slowly pour some of the liquid mixture into the mixing bowl allowing it to incorporate; continue to alternate the remaining flour and liquid, ending with flour. Add the red food coloring to create a deep red tone. Mix until just combined; do not overmix.
Fill the cupcake liners 2/3 full and smooth the top of the batter (the batter is airy and will hold the shape of the top of the batter when baked). Bake for 13-17 minutes, until toothpick comes out clean. Allow to cool in the muffin tin for 10 minutes, then removed from the muffin tin and placed on a cooling rack until fully cooled.