Black-Bottomed Cupcakes

chocfillec cupcake - title

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.

Ingredients:
Cupcakes
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

Filling
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

Directions:

  1. Preheat oven to 325 degrees.
  2. Place paper cupcake liners into muffin tin.
  3. Combine dry ingredients in bowl and mix with a fork.
  4. Combine oil, egg replacer mixture, almond milk and vanilla in large mixer bowl from Kitchen Aid mixer and combine well.
  5. 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.
  6. Scoop batter with ¼ cup scoop into muffin tin.
  7. Mix filling ingredients in small bowl with a fork.
  8. Place a scant teaspoon of filling on top of each cupcake.
  9. 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.
  10. Cool in pan on cooling rack for 10 minutes. Remove from pan.
  11. Finish cooling on rack.

chofilled cupcake - prebake

 

chocfilled cupcake - finish

Cupcake recipe adapted from Gluten-Free Quick and Easy, Carol Fenster, PhD.
And Joy of Cooking

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One thought on “Black-Bottomed Cupcakes

  1. Pingback: Allergen-Free Multi-Purpose Buns | positive kitchen

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