Gluten-Free Chocolate Cookie Dough Cupcakes

(2)
2 reviews.
  • 30 min prep time
  • 1 hr 20 min total time
  • 11 ingredients
  • 12 servings

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

Directions

  1. 1 Preheat oven to 350°F. Line 12 regular-size muffin cups with paper liners; spray liners with cooking spray. Set aside.
  2. 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. 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. 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. 5 Bake 28 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool about 30 minutes.
  6. 6 Frost cupcakes; top each with mini cookie, and sprinkle with mini chocolate chips.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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