Gluten Free Black and White Cupcakes
Gluten Free Black Bottom Cupcakes have a cake, almost brownie like bottom cheesecake like top for a dessert combination you don’t want to miss.
Servings: 12 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.
Video
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.