Gluten Free Black Bottom Cupcakes Recipes

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.
• Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.
• Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
• Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
• Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
• In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
• In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
• Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

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.