Black Bottom Cupcakes

Black Bottom Cupcakes



  • 1 cup cream cheese or subsitute (8 oz package)
  • 1 egg
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 cup chocolate chips (gluten-free)


  • 1 1/2 cup Baking Free™ gluten-free All Purpose Flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup cooking oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla


Step 1
Preheat oven to 350 degrees F. Prepare 12 muffin cups with paper liners. Set aside.
Step 2
In a small mixing bowl, mix together the cream cheese, egg, 1/3 cup sugar and salt until fluffy. Add chocolate chips and stir. Set aside.
Step 3
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.
Step 4
Fill muffin cups 1/3 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.
Step 5
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.