Preheat oven to 375 degrees.
Add the vinegar to the dairy free milk and let the mixture sit for 5 minutes.
Add the almond flour, buckwheat flour, coconut sugar, baking powder, & charcoal to a large bowl.
Stir the dry ingredients to combine.
Next, add the apple cider vinegar/milk mixture, eggs, almond extract, vanilla extract, and vegetable oil to the dry ingredients.
Stir the wet ingredients into the dry.
Once combined, fold in the chocolate chunks.
Line a mini muffin pan with mini cupcake liners.
Add the batter to the muffin pan and place the muffin pan in the oven.
Bake the muffins for 12 minutes.
Remove the pan from the oven and allow the muffins to cool.