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Black Bottom Cupcakes




Source of Recipe


Tamara Demers


Recipe Introduction


Adapted from the weekly Living Without newsletter


List of Ingredients




Filling
1 cup cream cheese substitute, softened
1/3 cup sugar
1/8 teaspoon salt
1 large egg
1 cup gf/cf chocolate chips

Batter
4 tablespoons rice flour
7 tablespoons tapioca starch
½ cup plus 3 tablespoons soy flour (or navy bean flour)
½ cup plus 1 teaspoon sugar
7 tablespoons cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 teaspoon gf vanilla


Recipe



Preheat oven to 350 degree.

Grease a full-size 12-cup muffin tin.

To make the cream cheese filling, cream together the cream cheese sub, 1/3 cup sugar and 1/8 teaspoon salt until smooth in a standing mixer with a paddle attachment or by hand with a wooden spoon.

Add the egg and continue to cream until light in color and as thick as sour cream.

Fold in chocolate chips and set aside.

To make the batter, combine the rice flour, tapioca starch, soy flour (bean flour), 1 cup plus 1 teaspoon sugar, coca powder, baking soda and ½ teaspoon salt in a mixing bowl.

Create a well in the dry ingredients and pour in the water, oil, vinegar and vanilla.

Mix until smooth.

To fill the muffin tins, put one tablespoon batter into the bottom of each cup.

Add a scoop of cream cheese filling on top of the batter, dividing the filling evenly.

Distribute the rest of the chocolate batter on top.

Muffin cups should be almost, but not completely, full.

Bake in preheated oven for 25 minutes or until cupcakes hold their shape.

Cool in the muffin tins for about 20 minutes before turning out and cooling on racks.

Makes 12 Cupcakes