Gluten Free Black Bottomed Cupcakes
These simple and delicious gluten-free black bottomed cupcakes are a combo of vanilla cheesecake and chocolate cake baked together. No frosting is required!
Ingredients
- 2 cup gluten free flour blend
- 3/4 cup white sugar
- 2 Large eggs
- 1/3 cup gluten free cocoa powder
- 1 tsp baking soda
- 1 1/2 cup buttermilk
- 1/3 cup canola oil
- 1 1/2 tsp gluten free vanilla
- 250 ml cream cheese softened
- 1 large egg
- 1/4 cup sugar
- 1/2 cup Gluten-free chocolate chips optional
Instructions
- Preheat oven to 350 degrees.
- Line 12 muffin cups with paper liners.
- In a medium bowl add the eggs and sugar and beat.
- Add the oil and beat again.
- Add the cocoa, gluten-free flour and baking soda and mix on low speed.
- Add the buttermilk and vanilla and mix on low speed. Increase speed to medium and beat until you have a smooth batter.
- Optional. Chocolate chips can be added to batter at this time.
- In a medium bowl add the cream cheese, egg and sugar.
- Beat well until smooth.
- 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 23-25 minutes.
- Remove from oven and let cool.
Tried this recipe?Let us know how it was!