Monday, October 3, 2016

Gluten Free Chocolate Chip Cupcakes With Cookie Dough Frosting

Do you love cupcakes? 
Are you a big fan of cookie dough? 
Do you dream about chocolate ganache?

If the answer is yes to every one of those questions, then you need to make these cupcakes. Right now.

These vanilla cupcakes are loaded with chocolate chips, filled with a rich chocolate ganache, and then topped with a creamy cookie dough frosting. Does it get any more cravings-worthy than that?

I even drizzled a bit of chocolate ganache on top to make them extra special.

The Best Gluten Free Vanilla Cupcakes
  • 1/2 Cup Unsalted Butter, softened
  • 1 Cups Sugar
  • 2 Tablespoons Flaxseed Meal
  • 6 Tablespoons Hot Water
  • 1 teaspoon Vanilla Extract
  • 3/4 Cup Hot Milk
  • 3/4 Cup plus 2 Tablespoons White Rice Flour
  • 1/4 Cup plus 3 Tablespoons Cornstarch
  • 1/4 Cup plus 3 Tablespoons Tapioca Starch
  • 1/2 Tablespoon plus 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Xanthan Gum
  • 1/2 teaspoon Baking Soda
  • 1/2 Cup Mini Chocolate Chips
  1. Preheat oven to 350 degrees.
  2. Heat the water and add in the flaxseed meal. Set aside for about ten minutes.
  3. In a medium bowl whisk together all of the dry ingredients.
  4. In a large bowl cream together butter and sugar for five minutes, until light and fluffy.
  5. Add a bit of the flaxseed mixture at a time, with the mixer on, then add the vanilla and beat until fluffy again.
  6. Add in half of the dry ingredients and blend. Then add half the milk and blend again. Repeat, and then beat it all together for about two minutes.
  7. Fold in the mini chocolate chips.
  8. Divide batter between 18 paper lined muffin tin holes and bake for 18-22 minutes, or until toothpick comes out clean. 
Chocolate Ganache
  • 1/2 Cup Heavy Cream
  • 1 Cup Semi-Sweet Chocolate Chips
  1. Heat heavy cream until boiling. Pour over chocolate chips and whisk until smooth.
  2. Refrigerate just for a bit, until thickened up slightly but not too thick. 
  3. Use a knife to scoop a bit of the cake from the center of each cooled cupcake, then fill each center with ganache. 
Gluten Free Cookie Dough Frosting
  • 1/2 Cup Butter
  • 1 Cup plus 2 Tablespoons Powdered Sugar
  • 1/4 Cup Brown Sugar
  • 1/4 Cup plus 1 Tablespoon Rice Flour
  • 1 Tablespoon Milk
  • 1 teaspoon Vanilla Extract
  • A pinch of Salt
  • 1/4 Cup Mini Chocolate Chips
  1. Cream together the butter and both sugars until they are nice and smooth.
  2. Add the rice flour, milk, vanilla and salt and beat for 2 to 3 minutes, until light and fluffy Add a bit more milk if too thick for your taste.
  3. Fold in the chocolate chips.
  4. Frost cupcakes. Eat right away or refrigerate. 

Linking up to Allergy Free Thursdays.


  1. Oh my goodness. I'm pretty sure I need these in my life. :D Thank you so much for sharing them with us at Allergy Free Thursdays, Bethany!