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!
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
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.
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