• Preheat your oven to 350°F. Line a muffin tin with paper or silicone cupcake liners.
• In a large bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. In another bowl, mix the granulated sugar, vegetable oil, and mashed banana until well combined. Stir in the water and vanilla extract.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Fold in the vinegar, then gently stir in the chocolate chips.
• Divide the batter eavenly among the prepared cupcake liners, filling each about 3/4 full.
• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tip:

• Top it with GF frosting or dusted with powdered sugar for extra sweetness and presentation. For a more intense chocolate flavor, consider using ripe bananas as they lend additional sweetness and moisture to the cupcakes.