Would you laugh if I told you that I researched whether a hyphen was necessary for the title of this recipe? These cupcakes are indeed black (although my six-year old literalist would argue that they are actually brown), and the black (brown) portion is mostly on the bottom of the cupcake. Thus, the “black” would modify the “bottom,” arguing for a hyphen. But I can’t even say the words “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 cakes of chocolate-cream-cheese deliciousness. They’ll make your rockin’ world go ’round.
- 8 ounces cream cheese, dairy or non-dairy (Tofutti® Better Than Cream Cheese)
- 1 egg or egg substitute (e.g. 1/4 cup firm silken tofu, blended with 1/2 tsp. gluten-free baking powder)
- 1/3 cup granulated cane sugar
- 1/8 tsp. salt
- 1/2 cup chocolate chips (Enjoy Life® Mini Chips)
Preheat oven to 350° F (static) or 325° F (convection).
Line 24 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 Jules Gluten Free™ All Purpose Flour, milk powder, brown sugar, cocoa, baking powder, baking soda and salt. Slowly stir in the milk, water, oil, 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 — 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.
Yield: 22-24 cupcakes