Best Gluten Free Black Bottom Cupcakes Recipes

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GLUTEN-FREE BLACK BOTTOM CUPCAKES



Gluten-Free Black Bottom Cupcakes image

Make and share this Gluten-Free Black Bottom Cupcakes recipe from Food.com.

Provided by Az B8990

Categories     Dessert

Time 55m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 17

1 cup cream cheese, softened
1/3 cup sugar
1/8 teaspoon salt
1 large egg
1 cup gluten-free chocolate chips
4 tablespoons rice flour
7 tablespoons tapioca starch
1/2 cup plus 3 tablespoons soy flour
1 cup sugar
1 teaspoon sugar
7 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla

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.

Nutrition Facts : Calories 250.4, Fat 14.5, SaturatedFat 5.7, Cholesterol 38.9, Sodium 290.6, Carbohydrate 28.6, Fiber 1.1, Sugar 22.7, Protein 4.2

GLUTEN-FREE BLACK BOTTOM CUPCAKES



Gluten-Free Black Bottom Cupcakes image

These gluten-free black bottom cupcakes are filled with a rich chocolate chip cheesecake filling and are perfect for an easy dessert or a fun breakfast treat!

Provided by Megan

Categories     Dessert

Time 40m

Number Of Ingredients 16

8 oz cream cheese (softened)
1 teaspoon vanilla
1 egg
1/4 cup sugar
1 cup mini chocolate chips (divided)
3 cups gluten free flour blend
1/2 teaspoon xanthan gum (if your blend doesn't already contain it)
2 cups brown sugar
2/3 cup cocoa powder
2 teaspoons espresso powder
2 teaspoons baking soda
1 teaspoon salt
2 cup hot coffee (or boiling water)
2/3 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract

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.

Nutrition Facts : ServingSize 24 cupcakes, Calories 260 kcal, Carbohydrate 38 g, Protein 3 g, SaturatedFat 8 g, Cholesterol 18 mg, Sodium 234 mg, Fiber 2 g, Sugar 25 g

BLACK BOTTOM CUPCAKES (GLUTEN FREE)



Black Bottom Cupcakes (Gluten Free) image

Black Bottom Cupcakes are an old-fashioned dessert that was developed during World War II, requiring no butter, eggs, or milk, all rationed at that time. They are lovely chocolate cupcakes with a cheesecake-like filling that gives you beautiful creamy bits in every bite. This recipe is adapted from a recipe in an Amish cookbook and reminds me of the desserts my grandmother made when I was a child.

Provided by Jane Bonacci The Heritage Cook

Categories     Chocolate / Chocolate Monday

Time 1h20m

Number Of Ingredients 13

1-1/2 cups (180 g*) gluten-free flour blend or all-purpose flour
1 cup (198 g) granulated sugar
1/3 cup (28 g) unsweetened cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup (8 oz) water
1/3 cup vegetable oil
1 tbsp pure vanilla extract or vanilla paste
8 oz package of cream cheese, at room temperature
1 large egg
1/2 cup (100 g) granulated sugar
1 tbsp vanilla extract or vanilla paste
Pinch kosher salt

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.

Nutrition Facts : Calories 187 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 172 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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