It can get really hard when you want to bake a favorite dessert of one of your kids, knowing that the other can’t indulge. One of my daughter’s favorite recipes is black-bottomed cupcakes, which are a fudgy cupcake with a dollop of cream cheese and chocolate chips in the center. I wanted to recreate the same cupcake so that my whole family could indulge in this chocolaty goodness. Thanks to DAIYA cream cheese, these cupcakes are now a family favorite.
They’re so rich that you don’t even need to ice them. Give this recipe a shot next time you want to spoil family, friend or yourself with a decadent dessert!
Allergen-free Fudgy Cream Filled Cupcakes
AKA Black-Bottomed Cupcakes
Yield: 12 cupcakes
Preparation time: 25 minutes
Baking time: 25 minutes
Note: Weighing the ingredients is particularly important for this recipe.
58 grams sorghum flour
92 grams potato starch
43 grams tapioca starch
173 grams sugar
40 grams Hershey’s Cocoa (Unsweetened)
¾ teaspoon xanthan gum
1 teaspoon baking soda
½ teaspoon salt
1/3 cup canola oil
1 tablespoon EnerG Egg replacer mixed into ¼ cup very warm water (or 2 eggs if you can eat eggs)
½ cup unsweetened plain almond milk (or milk if you can eat dairy)
2 teaspoons organic vanilla
½ cup hot brewed coffee
3 tablespoons DAIYA plain cream cheese (or regular cream cheese if you can eat dairy)
3 tablespoons Enjoy Life mini chocolate chips
2 teaspoons confectioners’ sugar
- Preheat oven to 325 degrees.
- Place paper cupcake liners into muffin tin.
- Combine dry ingredients in bowl and mix with a fork.
- Combine oil, egg replacer mixture, almond milk and vanilla in large mixer bowl from Kitchen Aid mixer and combine well.
- Add the dry ingredients to the combined liquids in a few portions alternating with the hot brewed coffee. Start with the dry ingredients and end with the dry ingredients. Beat for 3 minutes on high, scraping bowl occasionally.
- Scoop batter with ¼ cup scoop into muffin tin.
- Mix filling ingredients in small bowl with a fork.
- Place a scant teaspoon of filling on top of each cupcake.
- Bake 25 minutes and check with toothpick inserted in cake part, not into the filling. It should come out clean. If not done bake a few more minutes and check again. The baking time will vary with pan size so be patient and keep checking.
- Cool in pan on cooling rack for 10 minutes. Remove from pan.
- Finish cooling on rack.
Cupcake recipe adapted from Gluten-Free Quick and Easy, Carol Fenster, PhD.
And Joy of Cooking