Yield: 12 servings
Chocolate cupcakes stuffed with chocolate chip cookie dough are the ultimate combination of a dessert within a dessert. These cupcakes will undoubtedly satisfy your sweet tooth.
Ingredients:
Chocolate Cupcakes
1 1/2 cups gluten free cake flour mix or blend
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water or 1 cup milk
1 teaspoon vanilla extract
1 tablespoon vinegar
Chocolate Chip Cookies
1 cup white rice flour
1 cup gluten free all purpose blend
1/4 cup coconut flour
2 teaspoons xantham gum
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup white sugar
1 cup brown sugar
1 cup (2 sticks) salted butter, softened
2 large eggs
2 teaspoons vanilla
2 cups chocolate chips
1 cup Rice Chex cereal crushed
Vanilla Buttercream
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
1 1/2 cups gluten free cake flour mix or blend
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water or 1 cup milk
1 teaspoon vanilla extract
1 tablespoon vinegar
Chocolate Chip Cookies
1 cup white rice flour
1 cup gluten free all purpose blend
1/4 cup coconut flour
2 teaspoons xantham gum
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup white sugar
1 cup brown sugar
1 cup (2 sticks) salted butter, softened
2 large eggs
2 teaspoons vanilla
2 cups chocolate chips
1 cup Rice Chex cereal crushed
Vanilla Buttercream
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Directions:
1.) Prepare the Chocolate Chip Cookies
Mix flour, xantham gum, baking powder and salt in one bowl. Cream sugar, butter, eggs and vanilla in a separate bowl and blend into flour mix. Fold in chips and cereal. Do not overmix. Freeze one dozen unbaked cookies until firm, at least 30 minutes. Bake remaining dough as directed in link above or freeze remaining dough for future use.
2.) Prepare the Chocolate Cupcakes
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with 12 cupcake papers. In a medium mixing bowl, mix all ingredients together until moist and well-blended. It should only take you less than a minute to blend the ingredients together.
Taste the batter and adjust accordingly (there are no raw eggs in the batter which makes it safe for taste testing – options: add more cocoa powder, sugar or salt and/or spices like cinnamon or nutmeg).
Drop a ball of frozen dough into the center of each of the 12 cupcake papers. Divide the batter evenly among the cupcake tins about 2/3 filled. (You will have some remaining batter leftover for approximately 4-6 cupcakes. Bake regular cupcakes as directed in the link above.) Bake cookie dough cupcakes for approximately 20-25 minutes or until a cake tester comes out clean.
Allow the cupcakes to cool completely before adding the frosting.
3.) Prepare the Vanilla Buttercream
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
4.) Assemble
Frost the cupcakes with the Vanilla Buttercream. Sprinkle mini chocolate chips on top if desired.
Mix flour, xantham gum, baking powder and salt in one bowl. Cream sugar, butter, eggs and vanilla in a separate bowl and blend into flour mix. Fold in chips and cereal. Do not overmix. Freeze one dozen unbaked cookies until firm, at least 30 minutes. Bake remaining dough as directed in link above or freeze remaining dough for future use.
2.) Prepare the Chocolate Cupcakes
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with 12 cupcake papers. In a medium mixing bowl, mix all ingredients together until moist and well-blended. It should only take you less than a minute to blend the ingredients together.
Taste the batter and adjust accordingly (there are no raw eggs in the batter which makes it safe for taste testing – options: add more cocoa powder, sugar or salt and/or spices like cinnamon or nutmeg).
Drop a ball of frozen dough into the center of each of the 12 cupcake papers. Divide the batter evenly among the cupcake tins about 2/3 filled. (You will have some remaining batter leftover for approximately 4-6 cupcakes. Bake regular cupcakes as directed in the link above.) Bake cookie dough cupcakes for approximately 20-25 minutes or until a cake tester comes out clean.
Allow the cupcakes to cool completely before adding the frosting.
3.) Prepare the Vanilla Buttercream
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
4.) Assemble
Frost the cupcakes with the Vanilla Buttercream. Sprinkle mini chocolate chips on top if desired.
