Tuesday, January 17, 2012

Flourless Black Bottom Cupcakes

Tasty Tuesday's recipe, when done right, will look like a total fail. Flourless Black Bottom Cupcakes are a fudgey, creamy, rich dessert that totally satisfies a craving.

Cake Batter:

1 stick of butter
1/2 c semisweet chocolate chips
1/2 c stevia in the raw
1/2 c cocoa
1 egg

Preheat the oven to 350F. Line 9 muffin cups.

Melt the butter in the microwave. Stir in the chocolate chips until melted. Pour into a bowl with the other ingredients and mix until uniform. Spoon into the muffin cups - should fill them about 1/3 of the way.

Cream Cheese Filling:

8 oz of room temp cream cheese
1 egg
1/2 c stevia in the raw
1/2 c semisweet chocolate chips

Mix the first three ingredients well and then stir in the chocolate chips. Spoon on top of the cake batter - should nearly fill the cups.

Bake for 25 minutes. Let cool for at least an hour. Savor every little, moist crumb. Refrigerate in an airtight container for....well I have no idea. Ours are always gone within 3 days.

1 comment:

  1. Ashlee, I can't quit making these! I've also gotten several others hooked :)