black bottom chocolate chip cupcakesby sincerelycaroline
Makes 24 cupcakes; adapted from JoyofBaking.com
cream cheese filling
8 ounces (227 grams) cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar
1 large egg
1/2 teaspoon pure, gluten-free vanilla extract
1 1/2 cups (195 grams) of gluten-free baking flour mix
1 cup (200 grams) granulated white sugar
1/3 cup (30 grams) natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (240 ml) water
1/3 cup (80 ml) safflower or canola oil
1 tablespoon white vinegar
1 teaspoon pure, gluten-free vanilla extract
1/2 cup gluten-free chocolate chips
NOTES: I used Enjoy Life gluten-free chocolate chips and Simply Organic Pure Vanilla Extract.
(1) Preheat oven to 350 degrees F (177 degrees C) and line a 12-cup cupcake pan with paper liners. Set aside.
(2) Prepare the cream cheese filling: Using an electric mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside.
(3) Prepare the chocolate cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Fold in the chocolate chips. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
(4) Bake in the preheated oven for 23 – 25 minutes, or until the cream cheese filling has set and a toothpick inserted into the chocolate part of the cupcake comes out clean. Remove from oven and place on a wire rack to cool.