Gluten-free Black Bottom Cupcakes with Cream Cheese

Easy black bottom cupcakes is one of the recipes I borrowed from my sister in law during one summer when she had a houseful of guests visiting for a week.

This is a version of the Just Desserts black bottomed cupcake recipe, but I'm substituting gluten-free flour.   Absolutely delicious!

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GLUTEN-FREE BLACK BOTTOM CUPCAKES

Ingredients:

1-1/2 cup gluten-free flour (I use Bob's Red Mill)

1 cup sugar

1/4 cup cocoa

1 teaspoon soda

1/2 teaspoon salt

1 cup water

5 tablespoon vegetable oil

1 tablespoon vinegar

1 teaspoon vanilla

1/3 cup chopped walnuts

Add: 
6 oz chocolate chips

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Filling:

Beat together:
8 oz cream cheese, 

1 egg, 

1/3 cup sugar.

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Instructions:

Stir flour, sugar, cocoa, soda, salt. In another bowl, beat water, oil, vinegar, vanilla. Gradually add to dry ingredients, blend. 

Fill 18 paper cupcake cups half full. Top each with 1 tablespoon filling and 1/2 teaspoon walnuts. 

Bake at 350 degrees for 25 minutes.


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