Best 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 AND WHITE CUPCAKES

Steps:

• In a medium bowl, beat the cream cheese, sugar and egg until well blended and smooth
• In a large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt.
• In a small bowl, beat the milk, oil, egg and vanilla extract. Add to the flour mixture and stir until just combined. Stir in half of the chocolate chips and allow the batter to rest.
• Preheat oven to 350ºF.
• Once the oven is preheated, fill the muffin cups about half full with the chocolate cake batter.
• With the remaining cake batter and all of the cream cheese batter, spoon equal amounts of each on top of the cake batter, creating a top that is half chocolate and half cream cheese. Do Not Over Fill.
• Sprinkle each of the cupcakes with a few of the remaining chocolate chips.
• Bake for 30 to 35 minutes or until a cake tester inserted into the center comes out clean.
• Place the muffin tin on a wire rack to cook for 10 minutes.
• After the 10 minutes are up, take the cupcakes out of the pan to cool completely on the wire rack.
• Store refrigerated in an airtight container. Bring to room temperature before serving for optimal flavor.

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 (GLUTEN FREE)

Steps:

• Place paper liners in 16 to 18 muffin tins. Preheat the oven to 350°F with the top rack in the center. If your pans do not fit side-by-side in the oven, set the racks in the upper third and lower third of the oven.
• Make the Filling: In the bowl of your stand mixer or using a hand mixer on low speed, combine the cream cheese, egg, sugar, vanilla, and salt. Mix on medium speed until smooth and creamy and the sugar is dissolved with no lumps of cream cheese. Transfer to a medium bowl and set aside at room temperature.
• Prepare the Cupcakes: In the bowl of your stand mixer or a large mixing bowl, whisk together the flour, sugar, cocoa, baking soda, and salt until fully combined. Next, using your stand mixer, a hand mixer, or mixing by hand, add the water, oil, and vanilla, mixing until smooth and fully incorporated. Scrape the bowl and beater and beat for another minute. The batter will be very thin. Pour the batter into a measuring cup with a spout for the easiest and cleanest filling of the cupcake liners.
• Fill each cupcake liner about 1/2 full. Place 2 teaspoons of the filling in the center of each cupcake. Bake cupcakes for 25 to 28 minutes or until the filling is set and a toothpick inserted in the cupcake portion comes out clean.
• Remove from the oven and cool in the pan for a couple of minutes then carefully remove them from the pan and transfer to a wire rack to cool completely.