Preheat oven to 400 degrees.
Line 12 muffin cups with paper liners.
In a stand mixer add the gluten free flour, baking soda, sugar, cocoa and salt.
Mix on low.
Add the buttermilk, oil, vinegar and vanilla.
Mix on medium speed until batter is smooth and light.
Optional. Chocolate chips can be added to batter at this time.
In a medium bowl, beat with a hand mixer the cream cheese, sugar, egg and salt.
Divide the chocolate cupcake batter evenly into the muffin cups.
Top each cupcake with a spoonful of the cream cheese mixture.
Bake in the oven for about 15-18 minutes.
Remove from oven and let cool.