Black Bottom Cupcakes

My friends threw me a baby shower this weekend. All the food was gluten-free! They made recipes that would not be cross-contaminated in their kitchens, like marinated cheeses, dips, and they also served fruit. We really had a good time and I was so touched by everyone’s sensitivity and generosity. It is hard enough to throw a party for someone, but especially when the guest of honor can’t eat gluten! I have always been worried about cross-contamination and never let anyone cook for me, but I think it is a good idea to let people come cook for you in your kitchen. Everyone deserves a chance to be pampered by their loved ones when they are not feeling well or having a baby! If you really don’t want another cook using your kitchen, let your friends bring you food that doesn’t lend itself to cross-contamination. I only hope I get the chance to reciprocate when they have their babies!

I made Black Bottom Cupcakes for my sister who came to stay with me on Friday. I used all old yellowed cut-out recipe that my mother used for years when she made these. The recipe credits Sue Rizzo for the submission- I am sorry I don’t have the name of the magazine! In my opinion, these taste just like the original. My gluten-eating sister loved them. I ate one straight out of the oven and one later once the chocolate chip topping had cooled. I think these cupcakes taste better the next day once they have cooled (for breakfast) with a huge glass of milk or a strong coffee. The cupcakes can be left covered on the counter or in the refrigerator. The chocolate chips harden in the refrigerator, which is very yummy!

black bottom cupcakes Black Bottom Cupcakes


1/2 cup of sorghum flour

1/2 cup of tapioca flour

1/2 cup of rice flour

1 cup of granulated sugar

1 tsp. of baking soda

3/4 tsp. xanthan gum

1/4 cup cocoa

1/2 tsp. salt

1 cup water

1 Tbsp. apple cider vinegar

1 tsp. vanilla

1/3 cup oil


1 8 oz. pkg. cream cheese

1 egg, beaten

1/3 cup sugar

1/8 tsp. salt

1 12 oz. pkg. semi-sweet chocolate chips


In a medium bowl, combine cream cheese, egg, sugar, and salt and beat well. Stir in chocolate chips. Set aside. Sift together all of the dry ingredients. Add water, vanilla, oil, vinegar, and mix well. Line cupcake tins with muffin liners and fill about 1/3 full with chocolate batter. Top each with a spoonful of the cream cheese mixture. Bake at 350 degrees for 20-25 minutes. Do not overbake!

Update: These freeze really well!

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