Black Bottom Cupcakes
I remember how excited I used to be when I found a black bottom cupcake in my lunch at school. This must be a recipe from the 50’s or 60’s. My mother liked to make them because they were a little sweet and a little rich, but they didn’t require frosting. Frosting in a lunchbox is a disaster!
Not long ago I had a conversation with a mom who has two school age, gluten-free kids. She spoke about how hard it can be to have them go to parties or school lunches and have “normal-looking” meals and treats. She said the one thing that helped her was making all kinds of cupcakes, especially ones that look just like gluten-full cupcakes. I told her about these and proceeded to make the old recipe with our Baking Free™ gluten-free flour. It worked perfectly! I emailed her the recipe right away! She was delighted.
Now I want to share this recipe with all of you. Try this recipe–it is just great!
- 1 cup cream cheese or subsitute (8 oz package)
- 1 egg
- ⅓ cup sugar
- ⅛ teaspoon salt
- 1 cup chocolate chips (gluten-free)
- 1½ cup Baking Free™ gluten-free All Purpose Flour
- 1 cup sugar
- ¼ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup cooking oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F. Prepare 12 muffin cups with paper liners. Set aside.
- In a small mixing bowl, mix together the cream cheese, egg, ⅓ cup sugar and salt until fluffy. Add chocolate chips and stir. Set aside.
- In a larger mixing bowl, whisk together the dry ingredients. In measuring cup measure and dump together the liquid ingredients. With mixer on low slowly add the liquid ingredients to the dry ingredients and beat until well combined.
- Fill muffin cups ⅓ full with the chocolate cake batter. Top each one with a heaping teaspoonful of the cream cheese filling. Sprinkle top with sugar and chopped almonds, if desired.
- Bake for 30-35 minutes. Allow cupcakes to cool in the muffin tin for about 10 minutes. Cool completely on baking rack. Makes 12 cupcakes.