Rich Black Bottom Cupcakes with Cream Cheese Filling

Indulge in these delectable treats — rich black bottom cupcakes with a creamy, chocolate-chip-studded vegan cream cheese filling. Made gluten-free with King Arthur flour, avocado oil, and dairy-free chocolate chips, they’re the perfect treat. Moist, decadent, and eerily delicious!

Chocolate Cupcakes

• 3 cups All-purpose gluten free Flour ( I prefer king author flour blend) 

• 1/2 cup Unsweetened Cocoa Powder

• 2 tsp Baking Soda

• 2 cups Granulated Sugar

• 2 Large Eggs, room temperature or 1tbsp flax meal mixed with 3 tbsp water

• 2/3 cup avocado Oil

• 2 cups Water

• 2 tbsp Apple Cider Vinegar

• 2 tsp Vanilla Extract

• 6 oz Semi-Sweet dairy free  Chocolate Chips

To make chocolate chip cream cheese filling take: 

• 8 oz vegan Cream Cheese, softened and at room temperature

• 1/2 cup Granulated Sugar

• 1 Large Egg, room temperature or 

• 1tbsp flax meal mixed with 3 tbsp water ( let set for 5 min to form into a gel) 

6 oz dairy free Semi-Sweet Chocolate Chips

Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Line 2 standard cupcake tins with cupcake liners. This recipe makes approximately 30 cupcakes so you will need to use one of the cupcake tins a 2nd time.

Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy (2-3 minutes).

Add in the granulated sugar and egg or egg substitute and continue to mix until completely blended. Scrape down the sides of the bowl as necessary.

To make chocolate cupcakes: 

• Use a hand mixer or stand mixer fitted with a paddle attachment mix together the all-purpose flour, unsweetened cocoa powder, baking soda, and granulated sugar on low-medium speed .

• On low speed, add in the eggs ( or egg alternative) avocado oil, water, apple cider vinegar, and vanilla extract. Mix until just combined. The batter will be on the thin, runnier side.

• Using a cookie scoop, fill the cupcake liners no more than 1/2 full with the batter, then top with 1-2 tablespoons of the cream cheese filling.

• Bake for 22-24 minutes at 350ºF.

• Remove from the oven and cool for 10 minutes in cupcake tin. Then transfer to wire rack and allow to cool completely.

• This makes roughly 30 cupcakes, so you will need to repeat this process one more time. Alternatively, you can half this recipe to get roughly 15 cupcakes.

Notes

• Your eggs should be at room temperature before starting

• The cream cheese should be softened and at room temperature. If it’s still even the slightest bit cold, it will leave small lumps in the filling and look like cottage cheese.

• Fill the cupcake liners only half way full to leave room for the dollop of cream cheese filling.

• This simple and delicious black bottom cupcakes recipe can easily be made in a 13″ x 9″ x 1″ baking pan- just Bake at 350°F for 45 minutes.