Kids are going to love the surprise cookie dough center in these chocolate cupcakes. I love it also. 🙂

Gluten-Free Chocolate Cookie Dough Cupcakes
Yields 12
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Prep Time
30 min
Total Time
1 hr 20 min
Prep Time
30 min
Total Time
1 hr 20 min
Cookie Dough
  1. 8 oz Pillsbury™ Gluten Free refrigerated chocolate chip cookie dough (from 14.3-oz container)
  1. 1 1/2 cups gluten-free all-purpose flour
  2. 1/2 cup cocoa powder
  3. 1 1/4 teaspoons baking soda
  4. 1/2 teaspoon xanthan gum
  5. 1/2 teaspoon salt
  6. 1 1/2 cups sugar
  7. 1/2 cup melted coconut oil or canola oil
  8. 1 cup warm water
  1. 1 cup cream cheese frosting (from 16-oz container)
  2. 2 tablespoons 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.
  1. Serving Size: 1 Cupcake
  2. Calories 440, Total Fat 18g, Cholesterol 10mg, Sodium 350mg, Total Carbohydrate 68g, Protein 2g, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 4%
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