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    You are in: Home / Recipes / Gluten-Free Black Bottom Cupcakes Recipe
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    Gluten-Free Black Bottom Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Az B's Note:

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    Serves: 12



    Units: US | Metric




    1. 1
      Preheat oven to 350 degree. Grease a full-size 12-cup muffin tin.
    2. 2
      To make the cream cheese filling, cream together the cream cheese, 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.
    3. 3
      Add the egg and continue to cream until light in color and as thick as sour cream. Fold in chocolate chips and set aside.
    4. 4
      To make the batter, combine the rice flour, tapioca starch, soy flour, 1 cup plus 1 teaspoon sugar, coca powder, baking soda and ½ teaspoon salt in a mixing bowl.
    5. 5
      Create a well in the dry ingredients and pour in the water, oil, vinegar and vanilla. Mix until smooth.
    6. 6
      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.
    7. 7
      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.

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    Nutritional Facts for Gluten-Free Black Bottom Cupcakes

    Serving Size: 1 (84 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 250.4
    Calories from Fat 130
    Total Fat 14.4 g
    Saturated Fat 5.6 g
    Cholesterol 38.8 mg
    Sodium 290.6 mg
    Total Carbohydrate 28.5 g
    Dietary Fiber 1.1 g
    Sugars 22.7 g
    Protein 4.1 g

    The following items or measurements are not included:

    gluten-free chocolate chips

    tapioca starch

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