Gluten Free Black Bottom Cupcakes Recipes

GLUTEN-FREE BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350F. Line 24 muffin cups with paper liners. Set aside.
• In a medium bowl, beat together softened cream cheese, vanilla, egg, and sugar, until combined.
• Stir in 3/4 cup of the mini chocolate chips and set aside.
• To make the cupcake batter, whisk together the gluten-free flour blend, xanthan gum (if using), brown sugar, cocoa powder, espresso powder, baking soda and salt.
• In a separate bowl, mix together hot coffee, vegetable oil, apple cider vinegar and vanilla extract.
• Pour the wet ingredients into the dry ingredients and stir until combined.
• Portion out the chocolate cupcake batter into each of the 24 muffin liners.
• Dollop a tablespoon of the cheesecake batter on top of the chocolate cupcake batter.
• Sprinkle remaining 1/4 cup of mini chocolate chips on top of each cupcake.
• Bake at 350F for 25-27 minutes, until the tops are lightly browned and a toothpick inserted into the center of each cupcake comes out clean.
• Let cool completely before serving.

BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350° F (static) or 325° F (convection). Line 18 muffin tins with cupcake papers or lightly coat with oil. Beat cream cheese, egg (or egg substitute), sugar and salt in a medium-sized bowl until lighter and well-mixed. Stir in the chocolate chips, cover and refrigerate until finished mixing the cupcake batter. Whisk together the gfJules All Purpose Gluten Free Flour, dry pudding mix, cocoa, baking powder, baking soda and salt in a bowl and set aside. In a large mixing bowl, mix brown sugar and oil until integrated. Add dry ingredient mix and slowly pour in the milk, water, cider vinegar and vanilla, beating until totally smooth. Spoon the chocolate batter into each muffin cup, filling only 1/3 full. Top with a spoonful of cold cream cheese mixture in the middle - it does not have to cover the top of the muffin cup completely, or cover each cup evenly. Bake for 30-35 minutes, or until a toothpick inserted into the cupcakes comes out with only dry crumbs and the cream cheese topping is beginning to lightly brown. Remove to cool on a wire rack.

GLUTEN-FREE BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350 degree. Grease a full-size 12-cup muffin tin.
• To make the cream cheese filling, cream together the cream cheese, 1/3 cup sugar and 1/8 teaspoon salt until smooth in a standing mixer with a paddle attachment or by hand with a wooden spoon.
• Add the egg and continue to cream until light in color and as thick as sour cream. Fold in chocolate chips and set aside.
• To make the batter, combine the rice flour, tapioca starch, soy flour, 1 cup plus 1 teaspoon sugar, coca powder, baking soda and ½ teaspoon salt in a mixing bowl.
• Create a well in the dry ingredients and pour in the water, oil, vinegar and vanilla. Mix until smooth.
• To fill the muffin tins, put one tablespoon batter into the bottom of each cup. Add a scoop of cream cheese filling on top of the batter, dividing the filling evenly. Distribute the rest of the chocolate batter on top. Muffin cups should be almost, but not completely, full.
• Bake in preheated oven for 25 minutes or until cupcakes hold their shape. Cool in the muffin tins for about 20 minutes before turning out and cooling on racks.

BLACK BOTTOM CUPCAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

GRANDMA GUDGEL'S BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
• Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
• In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
• Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
• Bake for 30 to 35 minutes.