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.
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!
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.
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.
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 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.
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.
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.
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.
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.
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.
Today we made life taste sweeter gluten-free style.