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Gluten Free Black Bottom Cupcakes

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Published on Sep 12, 2012

Black bottom cupcakes are part cheesecake, part cupcake and all delicious. Gluten free Bisquick makes it easy to make the cake batter without having to blend a bunch of gluten free flours. The cheesecake filling has tiny chocolate chips added to make it more decadent yet it's been lightened up with reduced fat cream cheese so you won't need to feel as guilty. But these black bottom cupcakes are so rich that you won't notice the slim down.

To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at http://www.ezgf.blogspot.com/2012/09/...

All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license. http://incompetech.com/m/c/royalty-fr...

Ingredients list
FOR THE CHEESECAKE BATTER:
12 oz reduced fat cream cheese, very well softened
1/2 cup sugar
1 egg
1 tsp vanilla
¼ cup mini chocolate chips
FOR THE CHOCOLATE CAKE BATTER:
¾ cup gluten free bisquick
2/3 cup brown sugar
1/3 cup cocoa, sifted
2/3 cup coffee, room temperature
1 egg
4 tbsp butter melted
1 tsp vanilla

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