Gluten-Free, Low-Carb Chocolate Amaretto Cream Cheese Cupcakes

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.