Gluten-Free Chocolate Cookie Dough Cupcakes

Kids are going to love the surprise cookie dough center in these chocolate cupcakes.

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  • prep time 30 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 12
 

Ingredients

Cookie Dough

8
oz Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough (from 14.3-oz container)

Cake

1 1/2
cups gluten-free all-purpose flour
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

Frosting

1
cup cream cheese frosting (from 16-oz container)
2
tablespoons mini chocolate chips

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Preheat oven to 350°F. Line 12 regular-size muffin cups with paper liners; spray liners with cooking spray. Set aside.
  • 2 Make twelve 3/4-inch balls of cookie dough; place on ungreased cookie sheet. Bake 5 to 6 minutes or until golden brown. Cool completely. Set baked cookies aside for garnish. Shape remaining cookie dough into 12 (1-inch) balls.
  • 3 Meanwhile, in bowl of electric mixer fitted with paddle attachment, place all Cake ingredients, and mix on medium speed 1 to 2 minutes or until blended.
  • 4 Spoon slightly less than 2 tablespoons batter into each lined muffin cup, about half full. Place 1 cookie dough ball in center of cupcake batter in each muffin cup. Cover balls with another spoon of batter, about three-fourths full.
  • 5 Bake 28 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool about 30 minutes.
  • 6 Frost cupcakes; top each with mini cookie, and sprinkle with mini chocolate chips.
  • 1 Preheat oven to 350°F. Line 12 regular-size muffin cups with paper liners; spray liners with cooking spray. Set aside.
  • 2 Make twelve 3/4-inch balls of cookie dough; place on ungreased cookie sheet. Bake 5 to 6 minutes or until golden brown. Cool completely. Set baked cookies aside for garnish. Shape remaining cookie dough into 12 (1-inch) balls.
  • 3 Meanwhile, in bowl of electric mixer fitted with paddle attachment, place all Cake ingredients, and mix on medium speed 1 to 2 minutes or until blended.
  • 4 Spoon slightly less than 2 tablespoons batter into each lined muffin cup, about half full. Place 1 cookie dough ball in center of cupcake batter in each muffin cup. Cover balls with another spoon of batter, about three-fourths full.
  • 5 Bake 28 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool about 30 minutes.
  • 6 Frost cupcakes; top each with mini cookie, and sprinkle with mini chocolate chips.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
440
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
11g,
11%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
10mg
10%;
Sodium
350mg
350%;
Total Carbohydrate
68g
68%
(Dietary Fiber
2g
2%
  Sugars
26g
26%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.