These chocolate cupcakes with cookie dough frosting are decadent and delicious, and sure to please! The dairy free frosting really does taste like cookie dough. Make these treats for a party, bake sale, or any celebration!
What could be better than chocolate cupcakes?
Wait, what if we added cookie dough to the top. Cookie dough frosting to be exact!
These cupcakes are an extra special treat. Chocolate cupcakes with cookie dough frosting are the kind of treat you make for a birthday, or maybe for a graduation party, or if you’re like me, you make them when you feel bad that your kiddo can’t just walk into a cupcake store and pick out a fancy cupcake.
Food allergies make those kind of special outings difficult, if not impossible! So, what are we to do?
Make our own fancy, allergy friendly cupcakes at home.
Making gluten free and vegan chocolate cupcakes is relatively easy. I have a few recipes here on my site, and if you have a good gluten free flour blend, they turn out very well! I like Namaste Perfect Flour Blend for making chocolate cupcakes that have a good flavor and are not dry.
We’ve enjoyed lots of different icings on our cupcakes – dairy free buttercream, chocolate frosting, and naturally dyed pink frosting to name a few. This cookie dough frosting uses a couple of different ingredients that aren’t normally found in icing – brown sugar, and gluten free flour.
If you are not gluten free, you can go ahead and use both regular all purpose flour in the cupcakes and the frosting.
Is it safe to eat uncooked flour?
Eating uncooked flour isn’t recommended. There can be bacteria living in flour, so if you want to play it safe, toasting the flour in the oven for a few minutes is a good idea. That way you will kill any bacteria that may make you sick otherwise.
Here are a few tips for baking perfect gluten free cupcakes:
- Don’t overfill the cupcake liners. Fill them about ⅔ full. Overfilling will result in the batter overflowing as it bakes.
- Use parchment paper liners. The different flours in a gluten free flour blend can make baked goods stick to the pan or paper liners. Using parchment liners will ensure that your cupcakes will not stick.
- Use a gluten free flour blend, not grain free flours like almond meal or coconut flour. If you use a grain free flour, your cupcakes will be flat and dense.
- Allow the cupcakes to cool in the pan before moving them – gluten free baked goods tend to be delicate, especially straight out of the oven!
- If your batter seems very thick or dry, you may need to add a little more liquid. Different gluten free flour blends absorb moisture differently. Trust your instincts – the batter will be thick, but not stiff or dried out. Add a bit more water to get a good consistency if needed.
How do you make cookie dough frosting?
- Blend the vegan buttery spread, light brown sugar, powdered sugar, and vanilla together.
- Add the toasted gluten free flour and continue to mix until the frosting is creamy.
- Stir in the mini chocolate chips by hand.
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Chocolate Cupcakes with Cookie Dough Frosting (Gluten Free, Vegan).
You can make a bakery style cupcake in the comfort of your own home! A rich cookie dough icing on gluten free cupcakes is a fun, celebratory treat!
For the cupcakes:
- 1 ½ cups gluten free flour blend
- ½ cup unsweetened cocoa powder
- 1 cup organic cane sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegan buttery spread melted
- 3 Tablespoons unsweetened applesauce
- ⅔ cup water
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
For the frosting:
- 1 cups light brown sugar packed
- ½ cup powdered sugar
- 1 cup vegan buttery spread
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 ¼ cups gluten free flour blend
- 1 cup dairy free chocolate chips the mini variety works well
Make the cupcakes:
Preheat the oven to 350 degrees. Line a cupcake pan with paper cupcake liners.
In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, baking soda, and salt.
Add the melted vegan buttery spread, water, applesauce, vanilla extract, and vinegar, and mix until smooth and combined. (You can use a mixer, or just do it by hand with a spoon. Either way works).
If the batter seems too thick or dry, add a little more water. Some gluten free flours really soak up the liquid, so adjust the amount if the batter is too hard to stir.
Spoon the batter into the cupcake liners, filling them about ⅔ full.
Bake at 350 degrees for 19-24 minutes, or until a toothpick inserted inside comes out clean. Allow the cupcakes to cool in the pan before moving them.
Make the frosting:
Line a cookie sheet with parchment. Spread the 1 ¼ cups gluten free flour out on it. Bake for 5 minutes to toast it an kill any bacteria.
Place the vegan buttery spread, powdered sugar, and brown sugar in a mixing bowl. Beat until creamy and relatively smooth. Note: Try to get brown sugar that doesn't have huge granules. That way the frosting won't be too gritty.
Add the vanilla, salt, and toasted gluten free flour. Mix until smooth.
Turn off mixer and stir in mini chocolate chips.
Frost cooled cupcakes. This frosting is thick, so it doesn't pipe too well, especially with the chocolate chips. Just spread it or scoop it onto the cupcakes.
Store leftover cupcakes in the refrigerator.