The last time I was at my parent’s house I had a fantastic version of black bottom cupcakes. I decided that I finally had to figure out a gluten free version. I love the combination of chocolate cupcake and delicious cheesecake filling.
You will notice in the photos that the filling is just sitting on top of the cupcakes. I didn’t mean to have such a light filling though! I changed the filling in the recipe below so it is heavier and will sink into the cupcake rather than just sit on the top. I prefer it when black bottom cupcakes have a filling inside rather than all over the top.
These are a great idea if you need a quick and tasty treat. Since you don’t need to add any icing, that takes out a typical cupcake step. You can easily whip a batch of these up whenever you need a dessert to impress your guests.
Gluten Free Black Bottom Cupcakes
- For the Cakes:
- ¼ Cup Oil
- ½ Cup Milk
- ¾ Cup + 2 Tablespoons Sugar
- 1 Eggs
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 1 Teaspoon Cream of Tartar
- 1 Teaspoon Xanthan Gum
- ¼ Teaspoon Salt
- ¼ Cup + 2 Tablespoons Cocoa Powder
- 1 Cup Gluten Free Flour
- ½ Cup Water
- For the Filling:
- 8oz Cream Cheese
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla
- 1 Cup Chocolate Chips
To make the cake:
Preheat the oven to 350 and line a twelve cup muffin tin with paper liners.
In the bowl of a stand mixer combine the oil, sugar, milk and eggs, mix on high until light and fluffy.
Add the vanilla, salt, baking powder, baking soda, xanthan gum, cream of tartar and cocoa powder. Stir until well combined.
Slowly add the flour beating well after each addition. Once all the flour has been added beat on high until everything is well combined.
With the mixer on low, stir in the water and beat until well combined.
Using a ¼ cup measuring cup, spoon the batter into the prepared muffin tin.
In the bowl of a stand mixer combine the cream cheese, powdered sugar, vanilla and chocolate chips. Stir until well combined.
Using a 1 tablespoon scoop place a scoop of the filling into the center of the cupcake batter.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.