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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.
Servings Prep Time
24cupcakes 20minutes
Cook Time
15-20minutes
Servings Prep Time
24cupcakes 20minutes
Cook Time
15-20minutes
Ingredients
Gluten Free Chocolate 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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