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Chocolate Cookie Cupcakes Recipe

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★★★★★

4.5 from 62 reviews

Delicious gluten-free cupcakes made with a moist batter featuring gluten-free chocolate sandwich cookies mixed in and topped with creamy cookie-infused buttercream frosting. Perfect for those with gluten sensitivities without compromising on flavor.

Ingredients

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Cupcake Batter

  • 1 stick butter, softened
  • 3 tbsp. oil (like coconut or vegetable)
  • 1 cup granulated sugar
  • 3 egg whites
  • 1/3 cup sour cream
  • 1/2 cup milk
  • 2 tsp vanilla extract
  • 1 1/2 cups gluten-free flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 gluten-free chocolate sandwich cookies, crushed

Frosting

  • 2 sticks butter, softened
  • 4 oz cream cheese, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp heavy cream (or milk)
  • 10 gluten-free chocolate sandwich cookies, crushed
  • 21 gluten-free chocolate sandwich cookies (for bottom of cupcakes)

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the cupcakes.
  2. Mix Wet Ingredients: In a large bowl, using a hand mixer on medium/high speed, beat together softened butter, oil, and sugar until smooth and creamy, approximately 2 minutes.
  3. Add Egg Whites: Add egg whites one at a time, beating between each addition until fully incorporated.
  4. Combine More Wet Ingredients: Add sour cream, milk, and vanilla extract to the bowl and beat until the mixture is smooth.
  5. Prepare Dry Ingredients: In a separate bowl, sift together gluten-free flour, baking powder, and salt.
  6. Combine Batter: Gradually add the dry ingredients to the wet ingredients a little at a time, beating on medium/high speed until the batter is smooth and well combined.
  7. Fold in Crushed Cookies: Gently fold in the crushed gluten-free chocolate sandwich cookies by hand to avoid overmixing.
  8. Prepare Cupcake Pan: Line a cupcake pan with paper liners and place one whole gluten-free chocolate sandwich cookie at the bottom of each liner.
  9. Fill and Bake: Fill each liner about three-quarters full with batter and bake for approximately 22 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool: Allow cupcakes to cool in the pan for 8 to 10 minutes before removing them to cool completely.
  11. Make Frosting: Using a hand mixer on medium/high speed, beat softened butter and cream cheese until combined and smooth.
  12. Add Powdered Sugar: Gradually add powdered sugar, about half a cup at a time, mixing thoroughly to keep the mixture manageable and avoid mess.
  13. Flavor the Frosting: Add vanilla extract and heavy cream (or milk) to the frosting mixture and continue mixing until smooth and creamy.
  14. Incorporate Crushed Cookies: Fold in the crushed gluten-free chocolate sandwich cookies into the frosting and beat briefly to combine.
  15. Frost Cupcakes: Frost each cooled cupcake using a knife or a piping bag fitted with your favorite tip, such as the Wilton 1M, creating a classic swirl. Optionally, place additional whole gluten-free chocolate sandwich cookies on the bottom of cupcakes as decoration or for extra texture.

Notes

  • Ensure all ingredients, especially the gluten-free flour and chocolate sandwich cookies, are certified gluten-free to avoid cross-contamination.
  • Do not overmix the batter once the flour is added to prevent tough cupcakes.
  • Crushed cookies folded into the batter and frosting add a delightful texture and flavor contrast.
  • Use room temperature ingredients (butter, cream cheese, eggs) for best mixing results.
  • Adjust baking time slightly depending on your oven’s performance; always test with a toothpick.
  • The frosting can be stored in the refrigerator for up to 3 days; bring to room temperature and rewhip before using.

Keywords: gluten-free cupcakes, gluten-free dessert, chocolate cookie cupcakes, dairy frosting, allergy-friendly cupcakes

Find it online: https://liamjayne.com/chocolate-cookie-cupcakes-recipe/