These Gluten Free Black Bottom Cupcakes are perfect for satisfying two flavors at once. They’re a little bit chocolate cake and a little bit cheesecake. Whichever side you fall on, they’re delicious.
What are Gluten Free Black Bottom Cupcakes?
Black Bottom Cupcakes are chocolate cake on the bottom. The top portion of the cupcake has a cheesecake style layer that is topped with a few chocolate chips.
Recipe Notes
Cupcake/Muffin Pans can be different sizes. Try not to overfill your liners or the cupcakes may overflow. The recipe will most likely make the recipe 12-14 cupcakes.
Room Temperature Ingredients will mix together better than cold ingredients.
All Gluten Free Flour Blends have different blends of ingredients and may affect the outcome when you make the recipe. I used King Arthur Measure for Measure Gluten Free Flour but definitely try them with your favorite blend.
Preheating the oven once the cupcake batter is made allows the batter to hydrate. This helps prevent a gritty texture which gluten free baked goods can have.
Do Gluten Free Black Bottoms Cupcakes Need To Be Refrigerated?
Black Bottom Cupcakes are best kept in the refrigerator because of the cheesecake layer. Store them in an airtight container. Remove them from the refrigerator a few minutes before serving and allow them to come up to room temperature. This brings out their full flavor.
Whether you’re making these for your family or a gathering, people will be asking for them again!
Find more recipes and tips on YouTube and Pinterest.
More Gluten Free Cakes
Gluten Free Icebox Cake – Gluten Free Brownie Brittle and whipped cream makes a tasty “cake” that doesn’t require any baking.
Gluten Free Apple Cake – A recipe that usesgluten free cake mix with pie filling for an amazingly easy cake that’s moist and full of fall flavor
Gluten Free Chocolate Chip Bundt Cake – This Chocolate Chip Bundt Cake uses shortcuts like cake mix and instant pudding for an easy chocolatey dessert.
Gluten Free Mug Brownie – While not really a cake, it’s also not a pick up and eat with your hand brownie. It is super easy though. Mix it, then microwave for 1 minute and this single serve dessert is ready.
Gluten Free Black and White Cupcakes
Ingredients
Cream Cheese Layer
- 8 oz Cream Cheese, Softened
- ¼ Cup Granulated Sugar
- 1 Large Egg
Cake Layer
- 1½ Cups Gluten Free Measure for Measure Flour
- ¾ tsp. Xanthan Gum if your measure for measure flour doesn’t have any in it
- 1 Cup Granulated Sugar
- ¼ Cup Plus 1 TBS Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ Cup Milk
- 1/3 Cup Vegetable Oil
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- ½ Cup Semisweet Chocolate Chips
Instructions
Prepare the Cream Cheese Layer:
- In a medium bowl, beat the cream cheese, sugar and egg until well blended and smooth
Prepare the Cake Layer:
- 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.
