This batch makes plenty to take to holiday parties, for a cookie exchange and still have some at home to enjoy for yourself.
This recipe is: Gluten-Free, Nut-Free, Soy-Free
Yields: 4 Dozen
Total Time: 1 hour 30 mins
Prep Time: 30 mins
Ingredients
For the Batter
- 1 1/2 cups gluten-free all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon instant espresso
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 1 cup water
- 1 tablespoon apple cider vinegar
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
For the Filling
- 1 large egg
- 1/3 cup sugar
- 1/8 teaspoon salt
- 8 ounces room temperature cream cheese
- 6 ounces allergen-free mini-chocolate chips
Directions
- Preheat the oven to 325 degrees F. Line two 24-cup mini-muffin pans with wrappers or non-stick spray.
- To make the batter, in a large bowl, whisk together the gluten-free all-purpose flour, sugar, baking soda, instant espresso, cocoa powder and salt.
- In a separate bowl, whisk together the water, vinegar, oil and vanilla extract.
- Pour the liquid mixture into the dry mixture, stir to combine and set aside.
- To make the filling, in the bowl of a standing mixer, beat together the eggs, sugar and salt. Add in the cream cheese and beat until smooth. Fold in the chocolate chips.
- In each lined cup, place 1? teaspoons of batter and then top with 1 1/2 teaspoons of the filling. Do not fill cups to the top.
- Place in the oven and bake for 15 to 20 minutes. Let cool on baking rack for 5 minutes then remove and place black bottoms on a baking rack to cool completely.
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