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vegan chocolate cupcakes with cookie dough icing

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!

Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword bakery style, chocolate chip cookie dough
Prep Time 10 minutes
Cook Time 24 minutes
Servings 14
Calories 421 kcal
Author Kelly Roenicke

Ingredients

For the cupcakes:

For the frosting:

Instructions

Make the cupcakes:

  1. Preheat the oven to 350 degrees. Line a cupcake pan with paper cupcake liners.

  2. In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, baking soda, and salt.

  3. 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).

  4. 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.

  5. Spoon the batter into the cupcake liners, filling them about 2/3 full.

  6. 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:

  1. Line a cookie sheet with parchment. Spread the 1 1/4 cups gluten free flour out on it. Bake for 5 minutes to toast it an kill any bacteria.

  2. 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.

  3. Add the vanilla, salt, and toasted gluten free flour. Mix until smooth.

  4. Turn off mixer and stir in mini chocolate chips.

  5. 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.

Recipe Notes

Store leftover cupcakes in the refrigerator.

 

Nutrition Facts
Chocolate Cupcakes with Cookie Dough Frosting (Gluten Free, Vegan).
Amount Per Serving
Calories 421 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 7g44%
Cholesterol 1mg0%
Sodium 474mg21%
Potassium 145mg4%
Carbohydrates 60g20%
Fiber 4g17%
Sugar 40g44%
Protein 4g8%
Vitamin A 828IU17%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.