Holiday Black Bottom Cupcakes

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

1. Preheat the oven to 325 degrees F. Line two 24-cup mini-muffin pans with wrappers or non-stick spray.
2. 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.
3. In a separate bowl, whisk together the water, vinegar, oil and vanilla extract.
4. Pour the liquid mixture into the dry mixture, stir to combine and set aside.
5. 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.
6. 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.
7. 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.