|Gluten Free Chocolate Chip Cheesecake
Prior to going gluten free, one of my favorite cupcakes to make and eat was a Black Bottom Cupcake recipe from my Mom. I was sooo thrilled to make this gluten free, revamped version and have it turn out so good.. I actually like it even better, and believe me, I didn't think that was possible. With the birth of this new gluten free version, a new name was also birthed, Gluten Free Chocolate Chip Cheesecake Stuffed Cupcake...the name is a mouthful, but so is this cupcake!
From the outside, this cupcake looks quite tame and unassuming, maybe even a little boring, but once you bite into one of these babies, boring is out the door! What awaits you in the middle of this beauty is a rich cream cheese center filled with melted chocolate chips...not to mention the moist and fluffy cake and the wonderful crunch from the toasted slivered almonds on top. Oh...my...goodness, pure indulgence. Needless to say, no frosting is needed on this cupcake, which makes it easy to transport (no trying to cover them up without smashing the frosting!) and it is really so easy to make too.
I am so excited to share this Gluten Free Chocolate Chip Cheesecake Stuffed Cupcake recipe with you and I really hope you try it out! If you do, leave a comment below and let me know how it came out!
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GLUTEN FREE CHOCOLATE CHIP CHEESECAKE STUFFED CUPCAKES
Recipe from: Goodies Gone Gluten Free
Yield: 3 dozen cupcakes
click here for Printable Recipe
2 cups sugar
1 1/4 cups brown rice flour
1/2 cup potato starch
1/4 cup tapioca starch
1 teaspoon xantham gum
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup light flavored olive oil
2 teaspoons vanilla extract
1 cup boiling water
8 oz. package cream cheese
1/3 cup sugar
1/8 tsp. salt
1 12 oz. package of semi-sweet or dark chocolate chips
Beat filing well and stir in chocolate chips. Set aside.
Fill muffin cups lined with paper 1/3 full with batter. Top each one with one heaping teaspoon of cream cheese mixture. Top with a few slivered almonds. Bake at 350 for 30-35 minutes. Cool completely on cooling racks and dust with powdered sugar.