Gluten Free Chocolate Cupcakes

I made this cake as written. It had a slimy, chewy texture (too much xanthan gum?-the batter was slimy too). It had an overpowering flavour of baking powder/soda-it had that acidic fishy aftertaste. Also, there is too much millet flour for my taste-even the batter tasted overpoweringly of its musty flavour. I prefer millet in smaller portions as a compliment to other flours, not as a main flour. I noticed that some people who reviewed this with five stars didn't use the flours as written-maybe this would be better with less millet and subbing a milder flour or even potato or tapioca starch. It has a nice weight to it. Not too light and not too heavy. I spread frosting on it with no problems of it giving too much. I didn't make cupcakes. For me it yielded two 9-inch cakes. Perhaps with adjustments to the amounts of stabiliser/thickening agent, leavening agents, and flours I would like it, but then it would be a different recipe. Thank you for the recipe, sorry it didn't work out for me.

DELICIOUS! I made half a recipe, which made 24 mini cupcakes. I used Bob's Red Mill AP Baking Flour for the flour, Splenda instead of sugar, light sour cream and soy milk. I baked them 13 minutes, and they were perfectly done. Despite having no oil or butter, they were very moist and had a very nice texture. I'm sure no one would be able to tell they were gluten free. The only thing I would do differently is to spray the paper cupcake liners with Pam because they did stick a little. I'm sure I'll make these again.