Gluten Free Chocolate Cookie Dough Cupcakes
Prep Time:
Cook Time:
Servings:
Ingredients
  • 8 ounces pillsbury® gluten free refrigerated chocolate chip cookie dough (from 14.3-oz container)
  • 1 1/2 cup gluten free all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 1/2 cup sugar
  • 1/2 cup melted coconut oil or canola oil
  • 1 cup warm water
  • 1 cup betty crocker® rich & creamy cream cheese frosting (from 16-oz container)
  • 2 tablespoon mini chocolate chips
Directions
  1. Make twelve 3/4-inch balls of cookie dough; place on ungreased cookie sheet. Bake 5 to 6 minutes or until golden brown. Cool completely. Shape remaining cookie dough into 12 (1-inch) balls.
  2. Preheat oven to 350°F. Line 12 regular-size muffin cups with paper liners; spray liners with cooking spray. Set aside.
  3. In bowl of electric mixer fitted with paddle attachment, place all cake ingredients, and mix on medium speed 1 to 2 minutes or until blended.
  4. Spoon slightly less than 2 tablespoons batter into each lined muffin cup, about half full. Place 1 cookie dough ball in center of cupcake batter in each muffin cup.
  5. Cover balls with another spoon of batter, about three-fourths full.
  6. Bake 28 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool about 30 minutes.
  7. Frost cupcakes; top each with mini cookie, and sprinkle with mini chocolate chips.