An NFCA gluten-free favorite!
Chocolate Cupcake Batter
4 ounces fine-quality bittersweet chocolate (not unsweetened) in bar or chip form
1 stick (1/2 cup) unsalted butter
¾ cup sugar
3 large eggs
½ cup unsweetened cocoa powder
Cream Cheese Filling
8 ounces. cream cheese
1 unbeaten egg
1/3 cup sugar
1/8 teaspoon of salt
¾ of a cup of chocolate chips
Prepare batter bychopping chocolate into small pieces. In a double boiler set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth.
Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well.
Sift ½ cup cocoa powder over chocolate mixture and whisk until just combined.
To prepare cream cheese filling, cream together cream cheese, egg, sugar and salt.
Fold in chocolate chips.
To assemble and bake, preheat oven to 350°F.
Put paper in muffin tins. Fill 1/3 full with flourless chocolate batter.
Top with cream cheese filling.
Bake at 350°F for 25 minutes.