Gluten Free Black Bottom Cupcakes (with cake mix!)
There’s something so delightful about chocolate and cream cheese together. These black-bottom cupcakes were a favorite of mine growing up, and I knew I had to make them gluten-free so my husband could enjoy them as well!
The best part about this recipe is that it uses gluten-free chocolate cake mix. There is no messy flour mixture to deal with! Save yourself the trouble because no one will ever know you used a boxed cake mix.
My secret for kicking things up a notch is to add coffee in place of water in the cake mix. It makes everything taste a little more chocolatey. These seriously tasty cupcakes are so easy to throw together, that you’ll want to make them again and again!
Gather your Ingredients
- Gluten-Free Cake Mix – I went with King Arthur. You can use any brand you want, just make sure to substitute coffee for the water! So, if the boxed cake mix calls for 1 cup of water, use 1 cup of coffee instead.
- Oil – for your cake mixture (most generally call for it).
- Coffee – you’ll need to brew a cup of two!
- Cream Cheese – I love the Philadelphia brand but go with whatever brand you like. You can use regular or low-fat varieties.
- Sugar – you’ll need a cup for the cream cheese mixture.
- Eggs – for your cake mix and cream cheese mixture.
- Mini Semi-Sweet Chocolate Chip Morsels– These get added to the cream cheese mixture and I also like to sprinkle a few on top of each cupcake before baking to make them look extra pretty.
Why You’ll Love This Recipe
- Easy to Bake
- Great for Crowd
- Tangy and Sweet flavor
Gluten Free Black Bottom Cupcakes
Gluten Free Chocolate Cupcakes with a delicious, tangy cream cheese topping. The perfect bite of dessert!
Equipment
- 1 Cupcake Tin
- 24 Cupcake Liners
- 2 Mixing Bowls
- 1 Cooling Rack optional
- 1 Hand Mixer or Stand Mixer
Ingredients
Chocolate Cupcakes
- 1 Gluten Free Chocolate Cake Mix
- Coffee for replacing water 1:1 in cake mix
Cream Cheese Filling
- 8 oz cream cheese
- ½ cup Mini Semi Sweet Chocolate Morsels plus more for sprinkling on top!
- 1 cup sugar
- 1 egg
Instructions
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
- In a mixing bowl, prepare your boxed cake mix as directed, but replace the water 1:1 for brewed and cooled coffee.
- In a separate bowl, mix cream cheese, sugar, and egg until well combined. Fold in mini chocolate chips.
- Spoon chocolate cake mixure into each cupcake liner until about half full.
- Spoon a hearty dollop of the cream cheese mixture on top of the chocolate mixture in each cupcake. Don't be shy!
- Sprinkle some additional chocolate chips on each cupcake
- Bake at 350 degrees for 30 minutes.
- Cool cupcakes for at least 30 minutes. Then, enjoy!
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