Gluten Free Chocolate Cookie Dough Cupcakes
Toothsome, decadent and semi-residence-made, this gluten-free treat will satisfy your complete dessert cravings without the phobia.
- 8 ounces pillsbury® gluten free refrigerated chocolate chip cookie dough (from 14.3-ozcontainer)
- 1 1/2 cup gluten free all-reason flour
- 1/2 cup cocoa powder
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 1/2 cup sugar
- 1/2 cup melted coconut oil or canola oil
- 1 cup warm water
- 1 cup betty crocker® rich & creamy cream cheese frosting (from 16-ozcontainer)
- 2 tablespoon mini chocolate chips
- Derive twelve 3/4-dart balls of cookie dough; space on ungreased cookie sheet. Bake 5 to 6 minutes or until golden brown. Frigid fully. Shape remaining cookie dough into 12 (1-dart) balls.
- Preheat oven to 350°F. Line 12 traditional-size muffin cups with paper liners; spray liners with cooking spray. Place aside.
- In bowl of electrical mixer fitted with budge attachment, space all cake substances, and mix on medium bustle 1 to 2 minutes or until blended.
Spoon a runt bit decrease than 2 tablespoons batter into every lined muffin cup, about half of paunchy. Plight 1 cookie dough ball in center of cupcake batter in every muffin cup.
- Veil balls with one other spoon of batter, about three-fourths paunchy.
- Bake 28 to 30 minutes or until toothpick inserted in center of cupcake comes out natty. Frigid about 30 minutes.
- Frost cupcakes; prime every with mini cookie, and sprinkle with mini chocolate chips.
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