I found this recipe off the National Foundation for Celiac Awareness (NFCA)website. I thought the cupcakes were amazing. However, they are very rich. I didn't add any icing because the cupcakes had filling already. You have to give this recipe a shot whether you are gluten free or not!
Black Bottom Cupcakes
Chocolate Cupcake Batter
4 ounces fine-quality bittersweet chocolate (not unsweetened) in bar or chip form
1 stick (1/2 cup) unsalted butter
¾ cup sugar
3 large eggs
½ cup unsweetened cocoa powder
Cream Cheese Filling
8 ounces. cream cheese
1 unbeaten egg
1/3 cup sugar
1/8 teaspoon of salt
¾ of a cup of chocolate chips
Prepare batter by chopping chocolate into small pieces. In a double boiler set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well.
Sift ½ cup cocoa powder over chocolate mixture and whisk until just combined.
To prepare cream cheese filling, cream together cream cheese, egg, sugar and salt.
Fold in chocolate chips.
Preheat oven to 350°F.
Put paper in muffin tins. Fill 1/3 full with flourless chocolate batter.
Top with cream cheese filling.
Bake at 350°F for 25 minutes.
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