These rich cupcakes have a chocolate base, a chocolate-chip cheesecakey filling, and a sprinkle of nuts on top! They are ba-a-a-ad for you and have almost no redeeming health benefits, unless you are so deprived of calcium that cream cheese counts as your daily intake. And almonds are reputedly good for us these days . . . Hmm. I've almost convinced myself . . .
For cheesecake filling:
6 oz cream cheese
1/3 cup sugar
1 egg
6 oz chocolate chips
Cream together until well combined.
For topping:
2 tbsp sugar
1/2 cup slivered almonds
Mix in a small bowl. Set aside.
For black-bottomed cups:
3/4 cup rice flour
1/2 cup tapioca starch
1/4 cup soy flour
1/2 tsp xanthan gum
1 cup sugar
1/4 cup cocoa
1 tsp salt
1 1/2 tsp soda
1 cup water
1/3 cup vegetable oil
1 tsp vanilla
Combine dry ingredients in a medium bowl. Combine wet ingredients in a separate bowl. Add wet ingredients to dry ingredients. Mix well, without overmixing.
Half-fill 18 muffin cups with blackbottom mixture. Spoon some cream cheese mixture into each. Sprinkle with nut and sugar topping. Bake at 350F for 20 to 30 minutes.
