Black Bottom Cupcakes

If I had to choose only one word to describe the following recipe, it would be, AMAZING! This is the second recipe in my tribute to Fall. These richly decadent cupcakes clinch the top spot for me as the number one Halloween treat. Why, you might ask? Well check out this photo, I see a ghost, do you? The taste, texture and presentation can't be beat, enjoy.

The  Gluten Free Mommy shares a wonderful story in her blog post presenting this recipe and many others.

Recipe tip: When making most cupcakes I prefer to spray the tins with cooking spray rather than using muffin papers. I really like how they release from the tins.

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
Topping:
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
Directions:
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!