These were adapted from a recipe for “Black Bottom Cupcakes” in an old, 1950’s Grange cookbook I inherited. I saw the existing flavors and thought it would be a great way to incorporate the flavors of a cannoli.

The bottoms are rich and fudgy, and the tops are like cheesecake. The top also hides a treasure trove of chocolate chips!

These are similar to cream cheese brownies in concept, but the cake is much fluffier and they’re a great treat. I don’t even miss frosting, and normally that’s the whole point of a cupcake for me.

Ingredients:

• 3 Cups Gluten Free Flour
• 1 1/2 Cups Granulated Sugar + 1/3 Cup Granulated Sugar
• 2 tsp. Baking Soda
• 2 Cups Water
• 1 Egg
• 1 8oz Package Cream Cheese
• 1/4 Cup White Chocolate Chips
• 1/4 Cup Milk Chocolate Chips
• 1/4 Cup Semisweet Chocolate Chips
• 1/2 tsp. Salt
• 2 Tbsp. Red Wine Vinegar
• 1/3 Cup Canola Oil
• 1/3 Cup Unsweetened Applesauce
• 1/3 Cup Baking Cocoa

Technique:

1. Preheat your oven to 350 F and line your cupcake tin with paper liners. Cream together Cream Cheese, 1/3 cup sugar, egg, and all chocolate chips. Set this aside.
2. Mix all other ingredients together, blending until batter is relatively lump free. Pour this batter into the liners by the 1/4 cup full. Top each cup with a spoonful of the cream cheese mixture.
   

   

   

   
3. Bake for 22 minutes. Cool on a wire rack, and store in the fridge.