Gluten Free Chocolate Cookie Dough Cupcakes

Gluten-Free Chocolate Cookie Dough Cupcakes

These Gluten Free Chocolate Cookie Dough Cupcakes are made with organic coconut flour. The chocolate cupcake is rich and soft while the edible cookie dough topping is creamy and delicious.

Gluten Free Chocolate Cookie Dough Cupcakes

Outward Baking

There is one thing about baking that I just can’t dispute. Baking tastes best when you are feeding another person. There is some magic that mixes into the batter when you are focused on pleasing that special someone.

After mastering the tastebuds of my own home, I spent this Summer reaching out to others to try and please their taste buds as well. Whether I was grabbing inspiration from their direct quotes (Vera’s Peach Spice Cupcake with Kiwi Sparkler Icing), their passionate causes (Free the Nipple Black Forest Cupcakes), or their loving mom (Baby Z’s Perfectly Pear Cupcakes and Wonder Woman Egg Free Red Velvet Cupcakes), I enjoyed every minute of the journey creating their custom cupcake creations.

If you are interested in having a custom cupcake recipe created for you or someone you love, send me an email and we can work out the details. I would love to hear from you!

Baking Season

As Autumn fast approaches, baking season is fully underway. To stay ahead of the game, you will want to grab my Free Baking Conversion Cheatsheet to hang in your cabinet or up on the frig. Convert measurements and adjust your favorite recipes in minutes so you aren’t getting schmutz on your phone or tablet mid-recipe. An extra bonus is that you will also have exclusive access to my Sweet Resource Library that is constantly growing.

Free Baking Conversion Cheat Sheet

To finish the Summer strong, I wanted to feature another custom cupcake recipe. Just like Beauty Bae’s Blueberry Blue Velvet Cupcakes, this one was for another young woman from the United Kingdom.

If I keep making these international connections, I am definitely going to be needing a food scale so I can provide the recipes in grams and milliliters instead of cups and teaspoons. Utilizing the Baking Conversion Cheat Sheet as well as the Basic Ingredient Baking Conversion Cheat Sheet (both located in the Sweet Resource Library), all of my recipes can be converted, however, results may vary slightly.

Gluten Free Chocolate Cookie Dough Cupcakes

As Seen On Jean

This week I was baking for Jean of As Seen On Jean. She is a teacher who decided to write a blog and I am so glad she did. Her posts provide tips, reviews and real-life advice about all sorts of products and services.  I am especially in love with her Monthly Favorites section where Jean tells you her favorite products of the month and usually includes ways to win some of those items too. How cool is that?

I have a special soft spot for teachers since my mother is a lifelong teacher herself. I was excited to get to work on Jean’s cupcake so she can enjoy it as her students begin to return to school.

Gluten Free Chocolate Cookie Dough Cupcakes

Gluten-Free Recipe Development

Her requirements seemed simple. She wanted a gluten-free chocolate cupcake.

Guess who had to make it complicated? If your first and only guess is me then you’d be correct!

Though I enjoy exploring recipes outside of my comfort zone like the Bold and Free Vegan Avocado Chocolate Cupcakes, they do take a bit more research and development. I had never made an intentionally gluten-free recipe before, let alone created a recipe for one.

What’s  Gluten?

There are many reasons that people choose to remove gluten from their diet. For more information regarding gluten and the health effects of consuming gluten, I found this article very informative. 

Gluten is a group of proteins that are found in grains like wheat, rye, and barley. When baking cupcakes, the gluten component would be in the all-purpose flour that is traditionally used. The trick here is to find an alternative that performs like flour but does not have gluten.

Gluten Free Chocolate Cookie Dough Cupcakes

All in the Coconut

Gluten-free flour alternatives are fairly easy to obtain, which was a pleasant surprise. I chose to explore an Organic Coconut Flour because I have worked with coconut oil and coconut spread before and have enjoyed those results.

I will warn that these alternative flours sometimes require additional tweaks to your favorite recipes because they are not a one for one substitution for all-purpose flour. In the case of coconut flour, I reduced the amount of flour used overall and I needed to add additional liquid to make the consistency of the cupcake more desirable.

Maybe it is common sense but it definitely did not occur to me until after the taste test. Coconut flour will make the recipe taste like coconut. I know, novel concept, right?

Well, the original idea was to have a somewhat traditional chocolate cupcake (even if gluten-free) and then top it with an edible chocolate chip cookie dough. I mean, all cookie dough is edible but we feel better if it doesn’t have raw eggs included.

Gluten Free Chocolate Cookie Dough Cupcakes

Almond Joy Love

After creating this delectable Gluten Free Chocolate Cookie Dough Cupcake combo, I took one bite and my only thought was, “Wow this tastes like an Almond Joy!”

Now, don’t get me wrong. I love a delicious chocolate coconut treat like an Almond Joy any day. This just wasn’t quite my intended outcome with the Gluten Free Chocolate Cookie Dough Cupcakes. Had I realized sooner, I would have probably played up the Almond Joy aspect and decorated the tops with a chocolate covered almond or something similar.  It is certainly something to consider when you make this recipe at home.

Favorites

Captain Cupcakeasaurus is sometimes reluctant to try alternative diet recipes. Both he and Little Cakeasurus Rex LOVED these cupcakes. In so many ways, you can’t really go wrong with chocolate.

Due to the heavy coconut flavor, I would not recommend this recipe as an alternative to traditional chocolate cupcakes. However, they certainly hold their own as a tasty chocolate coconut treat.

Gluten Free Chocolate Cookie Dough Cupcakes

I hope Jean enjoys the coconut flavor as much as my family did. You can check out her favorites for the month and enjoy one of the Gluten Free Chocolate Cookie Dough Cupcakes for yourself.

Don’t forget to let Jean know how much you love her custom cupcake flavor at As Seen on Jean. As always, please share your results with me too. You can tag @mscupcakeasaurus on Instagram.

Today we made life taste sweeter gluten-free style.

Gluten Free Chocolate Cookie Dough Cupcakes
Gluten Free Chocolate Cookie Dough Cupcakes
Print Recipe
These Gluten Free Chocolate Cookie Dough Cupcakes are made with organic coconut flour. The chocolate cupcake is rich and soft while the edible cookie dough topping is creamy and delicious.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Gluten Free Chocolate Cookie Dough Cupcakes
Gluten Free Chocolate Cookie Dough Cupcakes
Print Recipe
These Gluten Free Chocolate Cookie Dough Cupcakes are made with organic coconut flour. The chocolate cupcake is rich and soft while the edible cookie dough topping is creamy and delicious.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Ingredients
Gluten Free Chocolate Cupcakes
Servings: cupcakes
Instructions
Gluten Free Chocolate Cupcakes
  1. Preheat oven to 350 degrees Fahrenheit In a large bowl of an electric mixer with the paddle attachment, beat eggs and sugar on medium-high speed.
  2. In a small microwaveable bowl, place about a half a cup of semi sweet chocolate morsels. Microwave on high heat for ten seconds. Stir. Microwave for an additional 5-10 seconds until chocolate is melted and smooth. A half cup of semi chocolate morsels will be more than one Tablespoon melted, the remainder will be used for the Cookie Dough topping.
  3. In a separate bowl, whisk together the coconut flour, cocoa powder and salt.
  4. Add dry ingredients to the egg mixture a little at a time and mixing thoroughly between each addition.
  5. Add coconut oil, brewed coffee, and melted semi sweet chocolate morsels. Mix on medium speed until well blended.
  6. Fill lined cupcake tin 3/4 full. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool on baking rack before adding topping.
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Bold and Free Vegan Avocado Chocolate Cupcakes

Vegan Avocado Chocolate Cupcake

A Vegan Avocado Chocolate Cupcake topped with a Vegan Avocado Chocolate “butter cream” icing to satisfy one of the most stringent diets and the familiar chocoholic.

Hey, Guys!

Today is Friday and you know what that means: Cupcake time!

It is also the day that Aimee from Be Bold and Free goes live on her Facebook and Instagram accounts.

Who is Aimee and what is Be Bold and Free?

Aimee is the inspirational author of the blog Be Bold and Free. Though she documents her journey with health and maintaining a plant-based diet, her site is really more about taking risks and finding new adventures.  In many ways, I feel like her message of “be bold to live free” goes hand in hand with my message to make life taste sweeter.

In the spirit of Aimee’s message of taking chances and exploring life outside of my comfort zone, I decided to experiment with my first intentionally vegan recipe. Aimee has removed meat from her diet and found that her health and mood have both drastically improved. Keeping meat out of a cupcake may sound like a pretty easy feat for some folks but that isn’t so easy for the creator of the Almost Legendary Apple Bacon Cupcakes.

The other challenge with veganism is also abstaining from animal byproducts like eggs, milk and even honey. That part is a little more difficult but certainly not impossible.

Why Avocados?

Do vegan chocolate cupcakes have to be made with avocados? Absolutely not! The avocados were just an extra challenge.

Captain Cupcakeasaurus hates avocados. He will not touch the guacamole or the chunky Mexican shrimp cocktail. Making a dessert that I know he would not be able to resist like a chocolate cupcake and then filling it with his least favorite food was both torturous for him and hilarious for me. I knew he wouldn’t be able to resist and would end up loving these Vegan Avocado Chocolate Cupcakes.

Avocados Are Cool

They are also an awesome fruit with twenty or so essential vitamins and minerals.  Some people even call them a super food because of all of their healthful benefits.

Avocados are sometimes called Alligator pears. How appropriate is that name for this Floridian baking endeavor? They are green and pear shaped and often have a scaly outer skin. My Florida avocados were quite large and actually had a smoother skin than their Mexican counterparts.

A Chocolate Cupcake is a Chocolate Cupcake, with or without avocados. Click To Tweet

A Chocolate Cupcake is a Chocolate Cupcake

To be completely honest, these chocolate cupcakes are just regular chocolate cupcakes with a few substitutions. If you are really that scared of using an avocado in your chocolate cupcakes, you could easily use an oil equivalent. I’m telling you though, these cupcakes are perfect just the way they are.

If you are looking for another chocolatey vegan cupcake recipe, you can always try Black Bean Chocolate Cupcakes with Date Syrup. Just remember to use agave instead of honey for that recipe.

Bold and Free Vegan Avocado Chocolate Cupcakes
Print Recipe
A chewy vegan chocolate cupcake made with Florida avocados and topped with a vegan avocado "butter cream" icing
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
20-25 minutes
Bold and Free Vegan Avocado Chocolate Cupcakes
Print Recipe
A chewy vegan chocolate cupcake made with Florida avocados and topped with a vegan avocado "butter cream" icing
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
20-25 minutes
Ingredients
Vegan Avocado Chocolate Cupcakes
Vegan Avocado Chocolate "Butter Cream" Icing
Servings: cupcakes
Instructions
Vegan Avocado Chocolate Cupcakes
  1. Preheat oven to 350 degrees. Line cupcake tin with twelve liners.
  2. In a small bowl of measuring cup stir together almond milk and apple cider vinegar. Let sit while preparing other ingredients.
  3. Brew coffee and let cool to room temperature.
  4. In a large bowl whisk together dry ingredients of flour, cocoa, baking soda, baking powder and salt.
  5. In a large mixing bowl with a paddle attachment, mix together the sugar, avocado puree, applesauce and both vanilla and maple extracts. Mix on medium speed until well blended.
  6. Add almond milk mixture and brewed coffee to the avocado mixture. Batter will be very wet.
  7. Add dry ingredients into avocado mixture a little at a time mixing thoroughly between each addition.
  8. Spoon batter into cupcake liners 3/4 full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted comes out clean. Remove from tin and let cool on rack.
Vegan Avocado Chocolate "Butter Cream" Icing
  1. In a large mixing bowl with the whisk attachment, mix the avocado puree, coconut spread, cocoa powder and salt on medium to high speed until well blended.
  2. Add confectioner's sugar one cup at a time, mixing thoroughly between each addition.
  3. Icing will be a bit wetter than most; refrigerate until ready for use. Ice cooled cupcakes and enjoy.
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The cupcake batter may seem a bit wet when you are spooning it into the cupcake tin but I promise it works out just fine out of the oven. Sometimes when I bake, I have a couple cupcakes that want to swell more than others and create that dreaded muffin top. This batter stays put and all the cupcakes come out even and beautiful. They are chewy and moist like every favorite chocolate cake you’ve ever eaten.

A vegan cupcake was not so difficult. A vegan icing on the other hand proved to be a bit more challenging. You try making a delicious icing that doesn’t use milk, butter or cheese!

Originally I was going to just make an avocado “butter cream” but frankly the color put me off enough that I decided to make it chocolate icing instead. I can’t ruin a beautiful chocolate cupcake by putting an avocado green icing on top.

I used a little bit of a coconut spread to help the “butter cream” hold together. If you have a vegan butter on hand, it would probably work as good if not better.

Today we made life taste sweeter with vegan sugar.

Just remember when you are making a recipe that has strict dietary restrictions make sure to read all of the labels. Even ingredients that you would not expect, like sugar, might have animal products or by products included. Typically, if a product is vegan it will be labeled as such. Reading the ingredient list on the packaging is helpful too.

Everyone Needs a Chocolate Cupcake Sometimes

It is even better when you are also receiving healthful nutrients from avocados. I definitely stepped out of my comfort zone to create this Vegan Avocado Chocolate Cupcake. I hope you are also inspired by Aimee’s message and take a risk by giving them a shot.

Let me know in the comments what you think of these vegan alligator pear chocolate cupcakes. Then head over to Be Bold and Free and let Aimee know how much you loved her custom cupcake.