What are black bottom cupcakes?
What makes these black bottom cupcakes gluten-free?
Why you should make these chocolate cheesecake cupcakes
- They’re beyond easy to make. They do have two main parts that you have to make, just like normal cupcakes, but I love that all of the work is done up-front before baking and there’s no frosting necessary!
- They’re almost a muffin, so you can eat them for breakfast.
- They’re great for parties as they won’t get messed up in transit since there’s no frosting.
- They’re on the table in under 45 minutes.
How to Make Black Bottom Cupcakes
Can I make this recipe dairy-free?
How to Store Leftover Gluten-Free Black Bottom Cupcakes
These black bottom cupcakes will keep at room temperature in an airtight container for 2-3 days.
If you’d like to keep these for longer, I’d suggest freezing them. You can flash freeze them on a baking sheet and then wrap or store in an airtight container.
Let defrost at room temperature for a few hours before eating. I wouldn’t suggest microwaving these to defrost.
Tips and Tricks for Making Gluten-Free Black Bottom Cupcakes
- I like to use coffee in my batter to bring out the chocolate flavor, but you can also use boiling water instead.
- The espresso powder also highlights the chocolate flavor and is optional if you do not have it on hand.
- Make sure your cream cheese is softened so that it is silky smooth and doesn’t have any clumps when mixed together with the egg.
- I highly suggest using mini chocolate chips as opposed to regular-sized chocolate chips. It keeps the cheesecake light and fluffy and is the perfect chocolate to cheesecake ratio. You could also use roughly chopped up chocolate if you prefer.
Looking for more gluten-free cake, cupcake and muffin recipes? Try these!
- Gluten Free Carrot Cake Cupcakes
- Gluten-Free Chocolate Cupcakes
- Gluten-Free Chocolate Peanut Butter Banana Muffins
- Gluten-Free Vegan Lemon Poppy Seed Muffins
- Gluten Free Cinnamon Muffins with Streusel Topping
- Gluten-Free Vegan Banana Cranberry Jam Muffins
- Vanilla Cake with Buttercream Frosting
Go crazy for these gluten-free chocolate recipes!
- Chocolate Covered Peanut Butter Stuffed Dates
- Gluten-Free Vegan Baked Chocolate Sprinkle Donuts
- Vegan Banana Chocolate Chunk Ice Cream
- Easy Vegan Chocolate Truffles
- No Bake Peanut Butter Chocolate Bars
- Dairy-Free Pumpkin Spice Caramel Chocolate Pie
Gluten-Free Black Bottom Cupcakes Recipe
Gluten-Free Black Bottom Cupcakes
For the Cheesecake Filling:
- 8 oz cream cheese softened
- 1 teaspoon vanilla
- 1 egg
- 1/4 cup sugar
- 1 cup mini chocolate chips divided
For the Cupcakes:
- 3 cups gluten free flour blend
- 1/2 teaspoon xanthan gum if your blend doesn't already contain it
- 2 cups brown sugar
- 2/3 cup cocoa powder
- 2 teaspoons espresso powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cup hot coffee or boiling water
- 2/3 cup vegetable oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- Preheat oven to 350F. Line 24 muffin cups with paper liners. Set aside.
- In a medium bowl, beat together softened cream cheese, vanilla, egg, and sugar, until combined.
- Stir in 3/4 cup of the mini chocolate chips and set aside.
- To make the cupcake batter, whisk together the gluten-free flour blend, xanthan gum (if using), brown sugar, cocoa powder, espresso powder, baking soda and salt.
- In a separate bowl, mix together hot coffee, vegetable oil, apple cider vinegar and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Portion out the chocolate cupcake batter into each of the 24 muffin liners.
- Dollop a tablespoon of the cheesecake batter on top of the chocolate cupcake batter.
- Sprinkle remaining 1/4 cup of mini chocolate chips on top of each cupcake.
- Bake at 350F for 25-27 minutes, until the tops are lightly browned and a toothpick inserted into the center of each cupcake comes out clean.
- Let cool completely before serving.
This recipe was originally posted on January 18, 2010 and was updated on July 12, 2019 with an updated recipe, photos and tips and tricks to help you make these gluten-free black bottom cupcakes perfectly every time!