Sunday, January 29, 2012

Gluten-Free Chocolate Cheesecake Cupcakes

So my friend has decided she is sensitive to wheat. This girl loves pasta and bread more than anyone I know.  It’s got to be a huge bummer for her.  She has been trying to cut back on gluten in her diet, but is really not too successful at it.  We go out and buy the extra pricey weird ingredient filled gluten free stuff to help support her, and after all the fuss, she then goes right ahead and eats a huge piece of French bread.  It drives her friends crazy.  Most of the gluten-free recipes I’ve tried have come out dry, rubbery/gargummy and soy floury tasteless.

It was her birthday and I thought I would give one of the New Betty Croker box Gluten-free cake mixes a try. (Way easier then going out the high-end health food market and buying 5 different wheat free flours.)  Here is what I did with it and these came out GREAT! 

(Box directions include: eggs, oil & water)

Cheesecake filling:
3/4 cup sugar, plus 2 tablespoons
1 egg
3 ounces cream cheese, softened
1 teaspoon vanilla extract
2 tablespoons mini semisweet chocolate chips
Frost them with this: Chocolate Ganache


Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers.  In a medium bowl, add the cake mix with the needed ingredients from the box directions.  Using a mixer, mix the ingregients well.  In a small bowl, beat together the cream cheese, 1 egg, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips.  

Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter. 
Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.  Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.

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