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!
Ingredients
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
Instructions
Make the cupcakes:
- Preheat the oven to 350 degrees F. 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 F 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 at 350 degrees F to toast it and 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.
Notes
Store leftover cupcakes in an airtight container. They should stay fresh for about 3-4 days. If you'd like to keep them longer, store in the refrigerator.
These could also be frozen. They should stay fresh in the freezer for up to 3 months.
Nutrition
Calories: 421kcalCarbohydrates: 60gProtein: 4gFat: 20gSaturated Fat: 7gCholesterol: 1mgSodium: 474mgPotassium: 145mgFiber: 4gSugar: 40gVitamin A: 828IUCalcium: 41mgIron: 2mg
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