Gluten Free Low Carb Chocolate Amaretto Cream Cheese Cupcakes Recipes

CHOCOLATE CREAM CHEESE CUPCAKES

Steps:

• In a small bowl, combine first four ingredients.
• Add chocolate chips and set aside.
• Mix remaining ingredients well.
• Fill muffin tins, lined with paper cups 1/3 to 1/2 full with this mixture.
• Drop a large spoonful of cheese mixture on top.
• Bake at 350 for 20 to 25 minutes.

GLUTEN-FREE, LOW-CARB CHOCOLATE AMARETTO CREAM CHEESE CUPCAKES

Steps:

• Preheat oven to 350° F (320° F when fan assisted).
• Cream cheese filling:.
• chop butterscotch chocolate (if you don't use chips).
• dissolve starch in amaretto (or almond essence or syrup with 1 or 2 tablespoons cold water).
• stir in cream cheese until creamy.
• stir in maple syrup.
• stir in chopped chocolate.
• chocolate batter:.
• combine almond flower, guar gum or xanthan gum and baking powder in a bowl.
• beat egg whites until stiff peaks form, set aside.
• in a double boiler, melt chocolate and butter.
• in a seperate bowl, cream egg yolks and agave nectar.
• stir amaretto into melted butter-chocolate mix.
• cream melted butter-chocolate-amaretto mix and egg yolk-agave nectar.
• stir dry ingredients into that cream.
• fold in egg whites.
• line six cupcake cups with paper liners.
• divide the chocolate batter and fill one dollop of the first half into the bottom of each cupcake cup.
• fill one dollop of cream cheese filling on top of each portion.
• cover with the second half of the chocolate batter.
• bake at 350° F (or 320° F fan assisted) for about 15-20 minutes. The surface of the cakes will spring and crack. Don't mind if you can see the filling, and don't mind if it looks liquid. It will solidify after cooling.
• Immediately remove the cakes from the cups and let cool on a rack.
• You can eat them hot, like my husband did, they will be a bit like molten lava cakes or some kind of pudding. Or you can let them cool and top with you favourite frosting.

GLUTEN FREE CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
• In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

GLUTEN-FREE VANILLA CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.

CHOCOLATE CREAM CHEESE CUPCAKES

Steps:

• Set oven to 350 degrees.
• Line 18 muffin muffin cups with paper liners.
• In a small bowl, combine cream cheese, 1/3 cup sugar and 1 egg; mix well, stir in chocolate chips; set aside.
• Lightly spoon flour into a measuring cup; level off.
• In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda and salt.
• In a small bowl, mix together water, oil, vinegar and vanilla, add in to the flour mixture; beat at medium speed for 2 minutes.
• Fill prepared muffin cups half full; top each with 1 tablespoon of the cream cheese mixture, then sprinkle sugar and chopped nuts on top of the cream cheese.
• Bake for 20-25 minutes, or until the cream cheese mixture is light golden brown.
• Cool completely.
• Refrigerate any leftovers.

LOW CARB CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 300 degrees.
• Beat together until smooth; cream cheese, splenda, vanilla and eggs.
• Fill foil baking cup 2/3 full, bake for 35 minutes.
• Remove from oven, let stand for 5 minutes.
• Mix sour cream, splenda and vanilla.
• Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
• Remove from oven and cool then add a teaspoon of the jam.
• Enjoy.

LOW CARB CHOCOLATE AMARETTO CHEESECAKE

Steps:

• 1. Bring cream cheese and eggs to room temperature.
• 2. Preheat oven to 400 degrees.
• 3. Beat cream cheese with hand mixer in large bowl till fluffy.
• 4. Beat in the eggs one at a time, mixing thoroughly and scraping sides between.
• 5. Beat in the sour cream, mixing thoroughly.
• 6. Blend powdered cocoa, splenda and stevia.
• 7. Beat cocoa mixture into cream cheese mixture, mixing thoroughly.
• 8. Beat in the amaretto syrup.
• Line bottom of 8" springform pan with a circle of parchment paper and place it on a cookie sheet in case of spills. Pour the cheesecake batter into the springform pan. Place on center shelf of oven. Immediately turn the heat down to 350. Bake for 45 - 55 minutes or until knife in the center comes out smoothly. Immediately transfer the cheesecake to the freezer until cool but not frozen. Cover with plastic wrap and let "ripen" in the refrigerator for 1-2 days.

GLUTEN-FREE DARK CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin pans with paper liners.
• Combine gluten-free flour, coconut sugar, dark chocolate chips, cocoa powder, coconut flour, baking powder, baking soda, xanthan gum, and salt in a bowl; mix well to combine.
• Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in another large bowl until combined. Add flour mixture; fold in with a spatula until completely blended. Divide batter evenly among muffin cups, filling each about halfway.
• Bake cupcakes in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in pans 5 minutes; transfer to a wire rack to cool completely.