Black Bottom Cupcakes
A classic dessert turned gluten free, dairy free and even vegan and high in protein if you choose. How sweet is that?
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Servings: 18 cupcakes
Ingredients
- 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 sugar
- 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
Instructions
- 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.
Video
Notes
* 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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.