Gluten Free Black-Bottom Cupcake Recipe

This week's recipe thanks to Jules Gluten Free. If you have a recipe that you would like to share, please send it to info@ibstreatmentcenter.com and we'll be sure to give you credit when sharing with our readers.

Ingredients

Filling:

• 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)

Cupcakes

• 1 1/2 cups Jules Gluten Free™ All Purpose Flour
• 1/4 cup milk powder, dairy or non-dairy (Vance’s DariFree™), or almond meal
• 3/4 cup brown sugar
• 1/4 cup unsweetened cocoa powder (not Dutch processed)
• 1 tsp. gluten-free baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup milk, dairy or non-dairy (So Delicious® Coconut Milk Beverage)
• 1/2 cup water
• 1/3 cup vegetable or canola oil
• 1 Tbs. apple cider vinegar
• 1 tsp. pure vanilla extract

Directions

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