Gluten Free Black Bottom Cupcakes

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Gluten Free Black Bottom Cupcakes

These gluten free blackbottom cupcakes are part cheesecake, part cupcake and all delicious.  Gluten free Bisquick makes it easy to preparethe cake batter without having to blend a bunch of gluten free flours.  The cheesecake filling has tiny chocolatechips added to make it more decadent but it’s been lightened up with reducedfat cream cheese so you won’t need to feel as guilty.  But these are so decadent you won’t noticethe slim down. One of the reasons I felt theneed to make the cheesecake batter lighter is because I increased the ratio ofcheesecake to cupcake in these little guys. I just love cheesecake so as far as I’m concerned, extra cheesecake only serves to makes life better.  And oneof the things I love about this dessert is that they can be made in advance then stored in the fridge for several days. They also freeze well so feel free to make a batch then take them out ofthe freezer about shortly before serving.  You're gonna love this one.   

BlackBottom CupcakesPreptime: 20 min Baketime:  24-28 min
Ingredients

• FORTHE CHEESECAKE BATTER:
• 12 oz reduced fat cream cheese, verywell softened
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• ¼ cup mini chocolate chips
• FORTHE CHOCOLATE CAKE BATTER:
• ¾ cup gluten free Bisquick                  
• 2/3 cup brown sugar, firmly packed
• 1/3 cup cocoa, sifted
• 2/3 cup coffee, room temperature
• 1 egg
• 4 tbsp butter melted
• 1 tsp vanilla

Video Tutorial 

Instructions

1. Preheatthe oven to 350°F (or 175 °C) and line a muffintin with 12 paper liners.
2. For thefilling, cream togetherthe cream cheese and sugar until well blended.  Add the egg and vanilla and continue to mixuntil thoroughly combined.  Stir in themini chocolate chips to get them evenly dispersed and set the mixture asidewhile you make the cake batter. 
3. Stir together the gluten free Bisquick,sifted cocoa and brown sugar and set it aside while you mix the wetingredients.
4. Whisk the coffee, egg, butter andvanilla together until well blended then add the wet ingredients to the dryingredients and using a rubber spatula mix them together until they’re wellcombined. 
5. Evenly distribute the chocolate batterbetween the paper liners.  A small scoop makes the task much easier. Each linershould be just under 1/3 full.  Use theback of a spoon to push the batter towards the edges of the cupcake linercreating a small depression in the center. 
6. Drop about a 2 tbsp dollop of thecheesecake batter into the center of each cupcake. Leave the batter mounded upin the center to allow the chocolate batter to rise around the edges during thebaking process. 
7. Bake the cupcakes for 24-28 minutesthen allow them to cool for ½ hour before removing them from the pan to coolcompletely. Chill the cupcakes for a few hours before serving. 

Notes:  Ifyou’re not following a gluten free diet, in place of the gluten free bisquick youcould stir together:  ¾ c flour, ½ tspbaking powder, ½ tsp baking, and ¼ tsp salt. The cupcakes can be stored forseveral days in the refrigerator or frozen for later use.