These "muffins" are cupcakes, really. They adapted surprisingly well to gluten-free flours -- the rice flour makes them a little crisper on the edges, but it’s a nice texture. The recipe makes 9 full-size muffins. I'm not sure how well they keep -- they got eaten up too fast at the potluck we brought them to!
75 g cream cheese
2 tbsp sugar
1/2 cup brown rice or amaranth flour (or a combination)
1/4 cup potato starch
1/4 cup soy flour
1/2 tsp xanthan gum
1/2 tsp gelatin
1/2 cup sugar
3 tbsp cocoa
2 tsp (heaping) baking powder
1/2 tsp salt
1 beaten egg
1/3 cup vegetable oil
3/4 cup milk
Beat cream cheese and 2 tbsp sugar until light and fluffy. Set aside.
Combine flours, sugar, cocoa, baking powder, and salt and whisk well. In a smaller bowl, combine egg, oil, and milk and whisk. Combine wet and dry ingredients with a light hand.
Spoon 2 tbsp chocolate batter into each of nine prepared muffin cups, drop 1 tsp cream cheese mixture on top, then cover with remaining chocolate batter.
Bake at 375F for 20 minutes.
