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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Triple Chocolate Cupcakes

Triple Chocolate cupcakes including a rich moist chocolate cake filled with a semisweet chocolate filling and topped with a fluffy salted chocolate buttercream.

 Triple Chocolate Cupcakes

Getting Started

When I was a single working mom, do you know what my favorite store was? I’ll give you a hint; it wasn’t Target.

My favorite store was Lowe’s. Yes, the home improvement store.

After working long hours and having minimal expendable income, I took great pride in improving my home one Do It Yourself project at a time.

I could always count on the friendly and knowledgeable faces at Lowe’s to clue me in on if a job was outside my capabilities or not.

In the short four years I lived in that North Carolina home, I managed to paint every room, change out all the door hardware, replace the innards of a running toilet, install closet shelving in all of the closets, and hang my own flat screen.

Those are just some of the many projects I took on during my stay.  I was visiting Lowe’s almost every week.

 Triple Chocolate Cupcakes

I suppose I could say, “I have a husband for that now,” but then what kind of feminist would I be?

Captain Cupcakeasaurus knows my Lowe’s obsession and shares in it. I may not be at the home improvement store each week anymore, but someone from our family is there.

Doing the Maintenance

After sixteen years of living in his bachelor pad house, the home improvement bug has finally bitten him too. Ok, that bug very well may have been me!

What is the project this week? Well, in true cakeasaurus fashion, we don’t just do one project at a time. That might just be practical!

 Triple Chocolate Cupcakes

While I’ve been tackling the baking and sharing, Captain Cupcakeasaurus has been diligently working away at painting the trim of our living room.

We painted the walls in July before we had family visit and are just now getting around to the trim. Ugh!

Simultaneously, we are also scraping off really old paint from our beadboard kitchen. If you are thinking,”Wait! Don’t you bake in that kitchen?!” The answer is YES!

Obviously, we aren’t paint-scraping WHILE I am baking. But, it is a huge eyesore until we can get it all scraped and ready for a fresh new color.

If you happen to be scraping paint yourself this weekend, I can not say enough about this handy little tool. The Big Blade Scraper slides a thin blade under the edge of the paint and then peels it right on off. It is also way less noisy than power tool options.

Secret DIY guilty pleasure: I actually love scraping the paint. It is so satisfying to take that scraper and shave off a good long piece of paint. I liken the feeling to peeling an apple in one long continuous ribbon or something like that.

So, while Captain Cupcakeasaurus is doing the manual labor in the living room, I decided to create a treat to reward his efforts.

 Triple Chocolate Cupcakes

Do It Yourself

A fellow blogger, Ali Jaffri, is a contributor for DIYsomo.com. The site is a one stop shop for almost all of your Do It Yourself project tutorials. Whether you are scraping paint or working on a car, the site has helpful “how to” articles for all sorts of projects.

Speaking with Ali about his site, we inevitably started talking about his favorite cupcake flavors. This, honestly, is how all of my conversations turn. Is it any wonder that I write about cake for a living?

Well, his favorite is also the favorite of millions of people and I had to create a cupcake that would provide the perfect treat after a long week of labor. Monday is Labor Day after all!

Triple Chocolate

Maybe after trying Beauty Bae’s Blueberry Blue Velvet cupcakes, you realize I have a tendency to take a concept and totally overdo it. Today is no exception.

Chocolate is always a favorite around this house and when I heard Ali’s favorite is chocolate as well that gave me further license to chocolate this cupcake up.

Start With A Base

The only time that moist is a positive adjective is when you are talking about cake. This moist rich chocolate base is very similar to the one used in the Kahlua Chocolate Cherry Cupcakes. I traded Kahlua for a salted caramel brewed coffee.

The cake is dark and dense enough to cut a hole in. You know what that means? That’s right! It is begging for a filling!

Chocolate Filling

The chocolate filling is very similar to a ganache but prepared slightly different. The coconut milk makes the chocolate a smooth shiny consistency; perfect for cupcake filling and drizzling.

 Triple Chocolate Cupcakes

The best chocolate filling is made with the best chocolate. There really is no comparison. Ghirardelli chocolate morsels melt in your mouth and make the whole house smell like chocolate.

Take advantage of twenty percent off of your Ghiradelli chocolate purchase this Labor Day weekend. Labor Day Sale: 20% off Site-wide at Ghirardelli.com.

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The recipe makes a bit more than you will probably need but you can always freeze it and use it again later for more cupcakes or to elevate your favorite hot chocolate.

After filling your cupcakes, save some of the filling for your buttercream; you’re going to need it.

Chocolate Buttercream

I am screaming! This is THE BEST chocolate buttercream I’ve ever made.

What the buttercream is not:

It is not overly chocolatey. We have enough chocolate going on. However, if you feel it just isn’t quite chocolate enough for your tastes, just add some more of the filling to the buttercream.

What the buttercream is:

It is so light, so decadent, just a little salty and makes you want more.

You know when you eat a chocolate on chocolate cake and about half way through the slice your belly starts to grumble and your teeth start to ache? That is precisely what this buttercream icing prevents. You get all the chocolate loving flavor but none of the regret.

Where Do They Go

I often get asked about where my cupcakes end up. Baking every week, there is no way my little family of three could possibly be putting away all those cupcakes. You’re right, we’re not!

I am typically sending them off to the fire station for Captain Cupcakeasaurus and his fellow firefighters to enjoy. Often friends and neighbors will get a few goodies too.

This week, this batch was so delicious they didn’t survive long enough to make their way to a different home. A few snuck off to a friend’s house but the majority were consumed right here in our paint scraped kitchen.

 Triple Chocolate Cupcakes

DIY Rewards

Over the holiday weekend, make sure you take a moment to relax from all your home improvement projects and reward yourself with these Triple Chocolate Cupcakes.

If you aren’t sure what project you want to tackle next, or you aren’t sure how to get started check out DIYsomo for inspiration. Let Ali know what you think of the chocolate deliciousness he inspired.

Fill Me In

What DIY projects are you currently working on? Do you have projects you want to tackle but have been putting off? How do you plan to reward yourself for all your hard work?

Triple Chocolate Cupcakes
Triple Chocolate Cupcakes
Print Recipe
Triple Chocolate cupcakes including a rich moist chocolate cake filled with a semisweet chocolate filling and topped with a fluffy salted chocolate buttercream.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
15-20 minutes
Triple Chocolate Cupcakes
Triple Chocolate Cupcakes
Print Recipe
Triple Chocolate cupcakes including a rich moist chocolate cake filled with a semisweet chocolate filling and topped with a fluffy salted chocolate buttercream.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
15-20 minutes
Ingredients
Salted Caramel Chocolate Cupcakes
Chocolate Filling
Salted Chocolate Buttercream
Servings: cupcakes
Instructions
Salted Caramel Chocolate Cupcakes
  1. Preheat oven to 350 degrees. In a large mixing bowl, mix together the sugar and eggs on low speed.
  2. Add the vegetable oil to the egg and sugar mixture and mix thoroughly.
  3. In a separate mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  4. Alternating between the dry ingredients and the buttermilk, add about a third at a time to the egg mixture, starting and ending with the dry ingredients.
  5. Add in the coffee and mix on low speed until well blended.
  6. Fold in vanilla extract with a spatula.
  7. Fill lined baking cups 2/3 full. Bake for 15-20 minutes. A toothpick inserted may not come out completely clean. Crumbles are ok, wet cake batter is not.
  8. Refrigerate cupcakes for about 30 minutes or until they are cool to the touch.
  9. Using a cupcake corer or a small spoon, scoop out about a half inch hole int eh middle of the cupcakes.
Chocolate Filling
  1. In a double boiler, melt chocolate and butter until smooth and shiny.
  2. Slowly add in coconut milk, stiring constantly until well blended.
  3. Set chocolate off heat to cool. Do not refrigerate.
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