Mambo Sprouts

Black Bottom Cupcakes

Courtesy of National Foundation for Celiac Awareness.

From Globally Gluten-Free, by NFCA Director of Education Nancy Baker.

Ingredients:

Chocolate Cupcake Batter:

• 4 oz. fine-quality bittersweet chocolate (not unsweetened) in bar or chip form
• 1 stick (1/2 cup) unsalted butter
• 3/4 cup sugar
• 3 large eggs
• 1/2 cup unsweetened cocoa powder

Cream Cheese Filling:

• 8 oz. cream cheese
• 1 unbeaten egg
• 1/3 cup sugar
• 1/8 tsp. salt
• 3/4 cup chocolate chips

Directions:

1. Prepare batter by chopping chocolate into small pieces. In a double boiler set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
2. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well.
3. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
4. To prepare cream cheese filling, cream together cream cheese, egg, sugar and salt.
5. Fold in chocolate chips.
6. To assemble and bake, preheat oven to 350°F.
7. Put paper in muffin tins. Fill 1/3 full with flourless chocolate batter.
8. Top with cream cheese filling.
9. Bake at 350°F for 25 minutes.

Want More Gluten Free Recipes? Visit CeliacCentral.org.