Black Bottom Cupcakes

A few Fridays ago, the Foods and Fashion teacher at my school made some black bottom cheesecake cupcakes for our get-together after school.  Of course I sat there wanting to try one, but knew the amount of sugar and white flour used would not sit well with my digestive system.  I asked her to see the recipe and knew I could make a gluten free version that would be equally delicious.  I know I am biased because I didn't actually taste her cupcakes, but for the sake of myself and anyone who tries these, I am sure you will be happy with the results. 

Gluten Free Black Bottom Cupcakes

Cream Cheese Topping

1/2 cup goat cheese
1/2 cup organic cream cheese
1 egg (whisked)
3 Tbsp. honey
1 Tbsp. vanilla

Blend the above ingredients together in a small bowl and set aside. *1 cup of cream cheese can be used if you do not like goat cheese.

Preheat oven to 350'C. Line one and a half muffin tins with parchment paper liners (18 total). 

Chocolate Batter (black bottom)

3 cups almond flour
1/4 cup cocoa powder
3/4 tsp baking soda
3/4 tsp salt
1/2 cup unpasteurized honey
1/2 apple sauce
3 large eggs
1 tbsp vanilla
1/2 dark chocolate chips

Combine/shift the dry ingredients (first four ingredients) in a large bowl.  Whisk the honey, apple sauce, eggs and vanilla in a small mixing bowl.  Pour the wet ingredients into the large bowl with the dry ingredients.  Using a hand mixer, mix the cake batter for about 1-2 minutes until thoroughly mixed.  Fold in chocolate chips. 

Place a large tablespoon of chocolate batter into the lined muffin tins.  Place two cherries (or a teaspoon of fruit only jam) into the middle of the batter.  Push down slightly to create a hole.  Spoon 1 teaspoon of the Cream Cheese topping on the top. 

Bake for 20-25 minutes until a toothpick inserted in the middle comes out dry. Let cool completely before serving.