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Gluten-Free Chocolate Cookie Dough Cupcakes

(2)
  2 reviews
  • 30 min prep time
  • 1 hr 20 min total time
  • 11 ingredients
  • 12 servings
  • Pinterest
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  • Facebook
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  • Save
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Kids are going to love the surprise cookie dough center in these chocolate cupcakes.

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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake
Calories
440
Calories from Fat
160
% Daily Value
Total Fat
18g
27%
Saturated Fat
11g
54%
Trans Fat
1 1/2g
Cholesterol
10mg
3%
Sodium
350mg
15%
Total Carbohydrate
68g
23%
Dietary Fiber
2g
7%
Sugars
26g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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