Once upon a time, in what feels like a lifetime ago, gluten didn’t wreak havoc on my body. In this magical time I ate moist, texture-normal treats and didn’t think twice about it. But that day is over. Thankfully, a new day is upon us, one where I am navigating converting my old favorite recipes in to new gluten-free versions, and I am glad to report a huge success!  

{Gluten Free} Chocolate Chip Cookie Dough Cupcakes

Now there was a lot of math involved in this, and that’s not my favorite, but it was worth it! I also added some notes at the bottom for alterations I made for baking at high altitude, which is another new feat in itself. I hope you enjoy these as much as I did!

{Gluten Free} Chocolate Chip Cookie Dough Cupcakes

 

{Gluten Free} Chocolate Chip Cookie Dough Cupcakes  (Print Me)

Yield: 24 frosted cupcakes
Ingredients:
Cupcakes:
3 sticks unsalted butter, room temperature
1½ cups light brown sugar, packed
(5) large eggs
2 ⅔ cups gluten-free flour (I like KAF all-purpose gf)
¾ tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ cup milk
2 tsp vanilla extract
1 cup mini semisweet chocolate chips

Frosting:
3 sticks unsalted butter, room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup gluten-free flour
¾ tsp salt
3 Tbsp milk
2½ tsp vanilla extract
~½ cup mini semisweet chocolate chips

Directions:
Cupcakes:
Preheat your oven to 350° F. Prepare cupcake pans with liners and set aside. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy (about 3 minutes). Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

In a medium bowl whisk the flour, xanthan gum, baking powder, baking soda, and salt to combine. Combine the milk and vanilla extract in bowl or measuring glass. Beginning and ending with the dry ingredients, and alternating with the milk, add both to the butter mixture, mixing each addition until just incorporated. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepped cupcake liners and allow to sit for 15 minutes prior to baking. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool on wire rack to cool completely.

Frosting:
Beat together the butter and brown sugar in a large bowl until creamy. Slowly add the confectioners’ sugar until smooth. Beat in the flour and salt, then mix in the milk and vanilla extract until smooth and well blended. Add a cup or so of mini chocolate chips to the frosting if desired, if piping the frosting you will want to take that in to consideration when choosing a tip.

When cupcakes are completely cool, frost & enjoy!

**altitude changes for cupcakes: add 3 Tbsp milk, reduce sugar by 1 ½ Tbsp, reduce baking powder & soda to heaping 1/2 tsps, bake at 365º and start checking cupcakes at ~15 minutes.

Converted from See Brooke Cook, originally from Annie’s Eats

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