Gluten Free Black Bottom Cupcakes (with cake mix!)
Gluten Free Chocolate Cupcakes with a delicious, tangy cream cheese topping. The perfect bite of dessert!
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 gluten free cake 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
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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