Moist and decadent chocolate cupcakes, encasing a rich peppermint chip cheesecake filling. The perfect holiday indulgence!
Yes it is.
This is what you think it is.
Black Bottom Cupcakes, the Christmas way. Keeping that same delicious chocolate cupcake base, but replacing the typical chocolate chip cheesecake filling with a mouthwateringly good peppermint cheesecake filled with mini chocolate chips and Andes Peppermint Crunch Baking Chips! Oh my.
Plus….I figured out how to make these gluten free. Oh yes. Below, you’ll see directions to make these with your traditional wheat-based all-purpose flour, plus directions on how to make these safe for all you gluten free-bies out there too! Making gluten free breads and cakes is a little bit more challenging than making gluten free cookies, as you know if you’ve tried making them before. My goal is always to make my gluten free foods and desserts taste like they’re not gluten free. I want my foods to taste light, fluffy, and moist, just like any wheat-containing food would! I want to gag at the dense, dry, brick-like baked goods that the stores call my “gluten-free alternatives.” Wait, you too? Then look no further than these indulgent cupcakes! I used my all time favorite gluten free all-purpose flour, Better Batter Gluten Free All Purpose Flour, and I highly highly recommend you do the same if you’re making the GF version of this recipe. This flour will ensure your cupcakes are rich, moist, and decadent. There is however, a slight difference in the looks of the wheat-containing cupcakes and the gluten free cupcakes. Here’s the difference:
Wheat-containing, traditional version:
Gluten free version:
The only major difference in the gluten free version, is that the cheesecake does not sink quite as deeply into the cupcake, as it does in the traditional version. Which, at least to me, is a non-issue. You’ve got that amazingly moist chocolate cake, that addictingly good peppermint cheesecake; who cares if the cheesecake sits ¼ of an inch higher up in the cupcake? Not this gal. All I want is an insanely delicious, mouthwatering good cupcake!
Bring these cupcakes to your next holiday gathering, and you’ll be the hit of the party! Or, just keep them all for yourself! Selfishness is ok when it comes to cupcakes. Don’t worry, I won’t tell Santa! 😉
- • 8 ounces Cream Cheese*, softened to room temperature
- • ⅓ cup granulated sugar
- • 1 egg
- • 1 teaspoon Peppermint Extract
- • ⅛ teaspoon salt
- • ½ cup mini chocolate chips
- • ½ cup Andes Peppermint Crunch Baking Chips**
- • 1 and ½ cups flour
- • 1 cup light brown sugar, packed
- • 5 Tablespoons unsweetened cocoa powder
- • ¼ teaspoon salt
- • 1 teaspoon baking soda
- • 1 cup water***, room temperature (If making these Gluten Free, increase water to 1 and ½ cups.)
- • ⅓ cup canola oil
- • 1 Tablespoon white vinegar
- • 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
- To make the filling, beat Cream Cheese, Sugar, Egg, Peppermint Extract, and Salt with an electric hand mixer on medium to high until completely smooth. Stir in peppermint chips and mini chips. Set aside.
- To make the cupcake batter, whisk together Flour, Brown Sugar, Cocoa Powder, Salt, and Baking Soda in a medium bowl.
- In a large bowl, combine Water, Canola Oil, Vinegar, and Vanilla. Whisk very well to combine.
- Slowly and gradually add dry ingredients into wet ingredients, stirring by hand with a rubber scraper until JUST combined. Do not over mix.
- Divide batter evenly, and fill the muffin tins about ¾ full with cupcake batter. Spoon a couple tablespoons of the filling into the center of each cupcake. This will completely fill the muffin tins – This is OK!
- Bake for about 20-25 minutes, until lightly browned on top and batter/cheesecake is no longer jiggly. I found that the traditional cupcakes took closer to 20 minutes to bake, while the gluten free cupcakes took closer to 25 minutes.
- Allow cupcakes to cool in the baking pan for about 20-25 minutes, before carefully removing to cool completely on a wire rack.
- Store cupcakes in a tightly sealed container, in the refrigerator, for up to one week. Cupcakes may be frozen for up to 3 months.
- Makes 12 cupcakes
**If you cannot find the Andes Peppermint Baking Chips, substitute the regular green/brown Andes Baking Chips for a delicious alternative!
***Traditional (wheat-based) All-purpose flour mixes and bakes slightly differently than Better Batter Gluten Free Flour does, when making breads and cakes. For best results when making bread or cake recipes using Better Batter Flour, that were originally intended for traditional flour, it is best to use 150% of the liquid called for in the traditional recipe.
I love peppermint desserts during the holidays! For other delicious ideas, try:
Or for a delicious breakfast, try this Dark Chocolate Peppermint Protein Smoothie