Gluten-Free Chocolate Chip Cookie Dough Cupcakes

Celebrate Independence Day with a dessert that's free from gluten! You won't miss the gluten in these cupcakes. They are sweet and luscious. 

     

Gluten-Free Chocolate Chip Cookie Dough Cupcakes
1 cup brown rice flour
1/2 cup coconut flour
1/2 cup tapioca flour
1 tablespoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
1 1/2 cups sugar
1 cup milk
1/2 cup canola oil
2 eggs
2 teaspoons vanilla extract
1/4 cup mini chocolate chips

for the frosting...
2 sticks butter, softened
1/2 cup brown sugar
2 1/3 cups powdered sugar
3/4 cup oat flour
1/2 teaspoon salt
2 tablespoons milk
2 teaspoons vanilla extract
mini chocolate chips for topping (optional)

to make the cupcakes...

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners.

Add flours, baking powder, xanthan gum, salt, and sugar to a large bowl. Whisk to combine. Add the milk, eggs, oil, and vanilla and blend using an electric mixer until smooth. Fold in the mini chocolate chips. Divide the batter among the prepared muffin cups, filling each cup about 2/3 full. Bake for 15 to 18 minutes, until a toothpick inserted into the middle of a cupcake comes out clean.

Remove from oven and carefully transfer to a wire rack to cool.

*NOTE: If you don't want to make these gluten-free, you could take a short cut and use a yellow cake mix with the mini chocolate chips added.

to make the frosting...

Using an electric mixer, cream together the butter and brown sugar. Add the powdered sugar and blend on low speed. Next add the flour, salt, milk, and vanilla. Mix on low speed at first. Once combined, increase to medium-high speed and whip until light and fluffy (about 5 minutes).

Use a pastry bag or an off-set spatula to frost the cupcakes with the cookie dough frosting. Sprinkle with mini chocolate chips if desired.

Enjoy!!

     

cupcakes slightly adapted from Deliciously G-Free by Elisabeth Hasselbeck
frosting slightly adapted from Annies-eats.com