Black Bottom Cupcakes

Originally found at glutenfreemommy.com
1/2 cup of sorghum flour
1/2 cup of tapioca flour
1/2 cup of rice flour
1 cup of granulated sugar
1 tsp. of baking soda
3/4 tsp. xanthan gum
1/4 cup cocoa
1/2 tsp. salt
1 cup water
1 Tbsp. apple cider vinegar
1 tsp. vanilla
1/3 cup oil
Topping:
1 8 oz. pkg. cream cheese
1 egg, beaten
1/3 cup sugar
1/8 tsp. salt
1 12 oz. pkg. semi-sweet chocolate chips
Directions:
In a medium bowl, combine cream cheese, egg, sugar, and salt and beat well. Stir in chocolate chips. Set aside. Sift together all of the dry ingredients. Add water, vanilla, oil, vinegar, and mix well. Line cupcake tins with muffin liners and fill about 1/3 full with chocolate batter. Top each with a spoonful of the cream cheese mixture. Bake at 350 degrees for 20-25 minutes. Do not overbake!
Update: These freeze really well!