Do you know the history of black bottom cupcakes? I certainly didn’t when I set out to create gluten free black bottom cupcakes, and honestly, I don’t really know anything more about them now, except that they’re darned delicious.
Everyone agrees that they’ve been around for ages, in one incarnation or another.
A chocolate cupcake topped with cream cheese deliciousness that’s hard to beat, as far as a well-rounded sweet treat is concerned.
Of course the obvious answer to the question of origin is that these scrumptious mini cakes are black on the bottom and white on top (using those colors broadly, as they’re actually brown and cream colored, but who’s counting?).
And the grammarian in me would also insist that there be a hyphen in the name, so gluten free Black-Bottom Cupcakes, but again, who really cares except me?
And who would honestly want something called a “Brown-Bottom Cupcake”? Ok, I digress.
Allow me one more digression: is it weird that I can’t even say the words gluten free Black Bottom Cupcakes without thinking of the Queen song “Fat Bottomed Girls”? Embarrassing, maybe, but regardless of the words, the song is hopelessly catchy. But no hyphen. I checked.
Regardless of whether you care to use a hyphen or not, you need to try these moist and delicious mini gluten free cakes of chocolate-cream-cheese deliciousness. They’ll make your rockin’ world go ’round.
P.S. Check out my Facebook Live video showing every step of how easy it is to make these delightful cupcakes (click on the photo below to watch on YouTube)!
Note that in my recipe I made these entirely dairy-free with some great ingredient substitutions, so don’t shy away from this recipe just because of the “cream cheese” topper.
Here’s what these cute little cupcakes look like before baking — all made with dairy-free and gluten-free ingredients.
P.P.S. If you want to add some protein to your cupcakes — hey, why not? — I tried this recipe with OWYN protein powder. See the recipe notes below, but adding their vegan, gluten-free protein powder and/or drinks to this recipe can add up to 21 grams of protein to your yummy dessert. Now that’s something to get really excited about!**
- 8 ounces cream cheese, dairy or non-dairy (like Kite Hill Vegan Cream Cheese)
- 1 egg or egg substitute (e.g. 1/4 cup firm silken tofu, blended with 1/2 tsp. baking powder)
- 1/3 cup granulated cane sugar
- 1/8 tsp. salt
- 1/2 cup chocolate chips (Enjoy Life® Mini Chips)
- 1 1/2 cups (203 gr) gfJules® All Purpose Flour
- 1/4 cup (40 grams) GF vanilla pudding mix) or vanilla protein powder 1/4 cup=~25 grams)
- 1/4 cup (20 grams) unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup brown sugar or coconut palm suga
- 1/3 cup vegetable or other mild cooking oil
- 1/2 cup milk, dairy or non-dairy (like So Delicious® Coconut Milk Beverage) OR OWYN Vanilla Protein Drink*
- 1/2 cup water
- 1 Tbs. apple cider vinegar
- 1 tsp. pure vanilla extract
Preheat oven to 350° F (static) or 325° F (convection).
Line 18 muffin tins with cupcake papers or lightly coat with oil.
Beat cream cheese, egg (or egg substitute), sugar and salt in a medium-sized bowl until lighter and well-mixed. Stir in the chocolate chips, cover and refrigerate until finished mixing the cupcake batter.
Whisk together the gfJules All Purpose Gluten Free Flour, dry pudding mix, cocoa, baking powder, baking soda and salt in a bowl and set aside.
In a large mixing bowl, mix brown sugar and oil until integrated. Add dry ingredient mix and slowly pour in the milk, water, cider vinegar and vanilla, beating until totally smooth.
Spoon the chocolate batter into each muffin cup, filling only 1/3 full. Top with a spoonful of cold cream cheese mixture in the middle — it does not have to cover the top of the muffin cup completely, or cover each cup evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the cupcakes comes out with only dry crumbs and the cream cheese topping is beginning to lightly brown. Remove to cool on a wire rack.
* If you use OWYN Protein Powder in place of milk powder, you'll be adding 14 grams of protein to this recipe. If you also use OWYN Vanilla Protein Drink in place of milk, you'll be adding 7 more grams of protein to this recipe.
Pin this recipe for later!
**I’ve partnered with OWYN (Only What You Need) to use their products in order to increase the nutrition in many popular gluten-free recipes. As always, all opinions are my own. See my disclosure policy for more information. Working with select brands I love allows me to keep bringing you free recipes, and I hope that in the process, you’ll learn about some of the safe gluten free products I choose for my family. Thanks so much for your support!