Get ready for a whole new kind of cupcake; cookie dough cupcakes!
We are going to bake a frozen ball of cookie dough right in the middle of our cupcakes. Mmmmmmmm! No one will ever know until they bite into a cupcake!
On visits home from college, my daughter would always have a fun new recipe and ideas to share with me. This is one of the recipe ideas that we have continued to love. Make them any flavor combination you like.
These can be made gluten-free or regular. I have added two gluten-free cupcake recipes that just happen to be vegan as well. If you prefer you can use eggs in these recipes.
Cookie Dough Cupcakes:
– Choose a cookie dough and a cake mix flavor. (gluten-free if needed)
– Make or purchase cookie dough (any flavor) and form into small balls. Freeze. I used a chocolate chip, my favorite!
– Prepare the cake mix following the directions on the box or use your favorite homemade recipe. Spoon cake batter into muffin tins about 1/2 full. Place one frozen dough ball in the middle of each cupcake. Cover with more cake batter until about 3/4 full.
Bake in a preheated 350 oven for 20-22 minutes. Cupcake will bounce back when lightly touched.
Let cool completely before frosting and decorating.
Gluten-Free Cupcake Recipes:
Best GF Chocolate Cupcakes Makes 12 cupcakes
3/4 cup sorghum flour
3/4 cup potato starch, cornstarch or tapioca starch.
1/2 cup unsweetened cocoa powder
1 cup of sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1 cup dairy-free type milk substitute
egg replacer equal to one egg, I used Ener-G Egg Replacer.
3 Tbsp oil
2 tsp vanilla extract
1/2 tsp rice vinegar
Preheat oven to 350. Line a 12 – cup muffin pan with paper liners.
In a large mixing bowl add flour, starch, cocoa powder, sugar, salt, baking powder, baking soda, and xanthan gum. Whisk together well.
Add milk substitute, egg replacer, oil, vanilla, and vinegar. Beat for two to three minutes until all ingredients are incorporated and the batter is smooth. Sometimes batter will creep up the beaters, just use a spatula to push it back and scrape bowl occasionally.
Fill paper liners 3/4 full. I used just under 1/4 cup. Bake for about 20 minutes, or when top springs back when lightly touched. Cool pan on a wire rack for a few minutes then remove cupcakes and continue to cool on wire racks until room temperature.