Okay. I admit it. I have a sweet tooth. I love all things chocolate. Who doesn’t? Naturally, I stumbled upon this recipe from Pillsbury for Gluten-Free Chocolate Cookie Dough Cupcakes, and you know I was excited to try it.
This recipe was a little out of the box for me, because it looked so fancy. I like easy recipes. However, it was simple. Because Pillsbury has gluten-free cookie dough, it saves a big step during the process. It is a recipe that anyone is capable of making, which is why I am sharing it on my blog.
- 8 oz Pillsbury Gluten Free refrigerated chocolate chip cookie dough (from 14.3 oz. container)
- 1 1/2 cups gluten-free flour blend
- 1/2 cup cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup melted coconut oil or canola oil
- 1 cup warm water
- Cream cheese frosting
- Chocolate chips
1. Preheat oven at 350 °F. Line muffin pan with paper liners and spray with cooking spray. Set to the side.
2. Bake 12 three-fourth inch balls of cookie dough for 6 minutes. Let cool.
3. While the small cookies are baking, roll the remaining cookie dough into 12 one inch balls. Set aside.
4. Mix flour blend, cocoa, baking soda, xanthan gum, salt, sugar, oil and water in electric mixer for several minutes until blended.
5. Spoon cake batter into the muffin tins (about half full). Place one cookie dough ball into each muffin tin, on top of batter. Cover the balls with another spoonful of batter. *Make sure the tins are about three-fourths full. My tins were almost all the way full and the cupcakes ended up a little too big.
6. Bake 30 minutes (until a toothpick comes out clean). Cool about 30 minutes.
7. Frost, sprinkle with chocolate chips and top with mini-cookie.