Wednesday, October 10, 2012

Gluten-Free Chocolate Chip Cookie Cupcakes Recipe

Yesterday was our 8th wedding anniversary!! It's hard to believe that 8 years ago we were walking out on a sandy beach with about 10 of our closest family members and getting married on a beautiful October day. Every year we do something special for our anniversary. Some years it will be a little vacation or an overnight trip to the beach... but other years (especially if we're into super budgeting mode) we just spend the day together. No major plans. Nothing set in stone... just a day together...

This year we took the day off of work. Went out for a leisurely breakfast. (My favorite meal out is breakfast!) And I spend the afternoon cooking and baking. We had homemade beef tacos for dinner but I wanted something super special for dessert.

Michael's favorite dessert is chocolate chip cookies. (This recipe in particular!) My favorite dessert is cupcakes. I wondered if I could merge the two into one diabetic-coma-inducing sugary treat. (Okay, not really... lol) I read lots of different recipes on the interwebs and finally went with an idea from Kevin & Amanda  that seemed much less complicated than other recipes: basically just plopping good 'ol chocolate chip cookie dough right into the cake batter.

And it worked. It worked really well. The cake rose up beautifully, even with the cookie dough being in the middle. In Amanda's cookies, the cookie dough sank to the bottom of the cupcakes and she topped them with a homemade cookie-dough flavored frosting. In my cupcakes, the cookie dough just sat on top and baked sort of in the middle, so you get a surprise bite of cookie inside the cupcake!

Want to make these cupcakes? 
Follow Amanda's directions for making and assembling the cupcakes. 

  • For the cupcakes I used my basic homemade yellow gluten-free cake mix recipe
  • For the chocolate chip cookie dough: Michael's favorite chocolate chip cookies -- chilled for about 30 minutes, I plopped about a tablespoon of dough into each cupcake. 
  • For the frosting, I followed Amanda's recipe (scroll to the bottom of the recipe ingredients!)
  • For the cookie toppers: using the remaining cookie dough, make a batch of really small (using about a teaspoon of dough or less per cookie) cookies. Once they are baked and cooled, cut them in half and stick a half cookie in each cupcake!

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