Pay just $7.50 for postage
to get a
$10 Store Credit.
Folks who TRY gfJules,
come to RELY on gfJules.
SEE FOR YOURSELF!Try NOW!
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 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 how easy it is to make these delightful cupcakes (click on the photo below to watch on YouTube)!
P.P.S. If you want to add some protein to your cupcakes — hey, why not? — I highly recommend trying OWYN products. 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!**
Preheat oven to 350° F (static) or 325° F (convection).
Line 20 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, milk powder, 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 clean 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.
I hope you love these cupcakes as much as we do!
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!