Looking for the ultimate gluten-free indulgence? These Gluten-Free Cookies & Cream Cupcakes deliver that bakery-style goodness you crave, without the gluten! This recipe perfectly blends a moist, tender gluten-free chocolate cupcake with a luscious cookies and cream frosting. Prepare for a delightful treat that everyone will love, even those who aren’t gluten-free. So get your aprons on and let’s bake something amazing!
What is Gluten-Free Cookies & Cream Cupcakes?
Gluten-Free Cookies & Cream Cupcakes are a delightful twist on a classic dessert, specially designed for those with gluten sensitivities or those seeking a healthier option. These cupcakes feature a deliciously moist and tender gluten-free chocolate base, generously topped with a creamy, cookies and cream frosting.
This frosting is loaded with crushed gluten-free chocolate sandwich cookies, providing that irresistible cookies and cream flavor we all adore. They’re perfect for birthdays, parties, or simply satisfying your sweet tooth. The end result is a bakery-worthy cupcake that’s incredibly satisfying and guaranteed to impress. Give these cupcakes a try; you won’t be disappointed!
Key Ingredients for Gluten-Free Cookies & Cream Cupcakes:
For the Gluten-Free Chocolate Cupcakes:
- 1 ½ cups gluten-free all-purpose flour blend: (Make sure it contains xanthan gum for the best texture).
- ¾ cup granulated sugar: For sweetness and moistness.
- ¾ cup unsweetened cocoa powder: Provides rich chocolate flavor.
- 1 ½ teaspoons baking soda: Leavening agent for a light and airy texture.
- ¾ teaspoon baking powder: Works in conjunction with baking soda for optimal rise.
- ¾ teaspoon salt: Enhances the flavors of the other ingredients.
- ¾ cup buttermilk: Adds moisture and acidity, activating the baking soda. (You can make a buttermilk substitute by adding 1 ½ teaspoons of lemon juice or vinegar to ¾ cup milk).
- 6 tablespoons vegetable oil: Adds moisture and tenderness to the cupcakes.
- 2 large eggs: Binds the ingredients and adds richness.
- 1 ½ teaspoons vanilla extract: Enhances the chocolate flavor.
- ¾ cup boiling water: Helps bloom the cocoa powder, intensifying its flavor and creating a moist cake.
For the Cookies & Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened: Essential for a smooth and creamy frosting.
- 4 cups powdered sugar: Sweetens and thickens the frosting.
- 4 tablespoons milk or heavy cream: Adds moisture and helps create a smooth consistency.
- 1 teaspoon vanilla extract: Enhances the flavor of the frosting.
- 15-20 gluten-free chocolate sandwich cookies, crushed: The star of the show! Use your favorite brand. (e.g. Glutino, Kinnikinnick). Reserve some for decoration.
How to Make Gluten-Free Cookies & Cream Cupcakes:
These Gluten-Free Cookies & Cream Cupcakes might seem intimidating, but they are easier than you think! This recipe offers the taste of bakery-style cupcakes right in your own kitchen. The moist, chocolatey cupcake is incredibly easy to whip up. The delightful cookies and cream frosting is the perfect finishing touch. Preparation time is approximately 45 minutes, plus baking and cooling.
Step-by-Step Instructions:
1. Prepare the Gluten-Free Chocolate Cupcakes:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Slowly pour in the boiling water, mixing until the batter is smooth. The batter will be thin – this is normal.
- Fill each cupcake liner about ⅔ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Cookies & Cream Frosting:
- While the cupcakes are cooling, prepare the frosting.
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Add the milk or heavy cream and vanilla extract, then beat on high speed until the frosting is smooth and fluffy.
- Gently fold in the crushed gluten-free chocolate sandwich cookies, reserving some for decoration.
3. Frost and Decorate:
- Once the cupcakes are completely cooled, frost them generously with the cookies and cream frosting.
- Decorate with extra crushed gluten-free chocolate sandwich cookies.
Why You’ll Love This Gluten-Free Cookies & Cream Cupcakes:
These Gluten-Free Cookies & Cream Cupcakes are a guaranteed crowd-pleaser thanks to its irresistible cookies and cream flavor! The creamy, melt-in-your-mouth frosting perfectly compliments the rich, chocolatey cupcake. Making these at home is also a great way to save money compared to bakery prices, and you can control the ingredients for a healthier option. The topping of crushed gluten-free chocolate sandwich cookies adds a delightful textural contrast and intensifies that cookies and cream experience.
If you’re looking for another gluten-free chocolate treat, you might also enjoy my Gluten-Free Chocolate Brownies. However, for that classic cupcake appeal and cookies & cream goodness, try these cupcakes! We encourage you to try making these delicious Gluten-Free Cookies & Cream Cupcakes at home – you won’t regret it!
What to Serve Gluten-Free Cookies & Cream Cupcakes With:
- A cold glass of milk: This is a classic pairing that never fails.
- Iced coffee: The perfect complement for a sweet treat, especially on a warm day.
- Vanilla ice cream: A scoop of vanilla ice cream enhances the cookies and cream flavors and adds a cool touch.
- Fresh berries: A serving of fresh raspberries or strawberries helps cut through the richness of the cupcakes and adds a refreshing contrast.
Top Tips for Perfecting Gluten-Free Cookies & Cream Cupcakes:
- Use a high-quality gluten-free flour blend: The texture of gluten-free baked goods depends heavily on the flour blend, so choose one that you trust and that contains xanthan gum.
- Don’t overmix the batter: Overmixing can result in tough cupcakes. Mix until just combined.
- Measure the flour correctly: Spoon the flour into your measuring cup and level it off with a knife for accurate measurement.
- Make sure the butter is softened: Softened butter is essential for achieving a smooth and creamy frosting.
- Adjust the sweetness of the frosting to your liking: If you prefer a less sweet frosting, reduce the amount of powdered sugar.
- Don’t frost warm cupcakes: Always allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Dairy-Free Substitution: Use a dairy-free butter alternative, dairy-free milk, and dairy-free chocolate sandwich cookies for a completely dairy-free cupcake!
5 Facts about Gluten-Free Cookies & Cream Cupcakes:
- Gluten-free baking often requires more moisture than traditional baking due to the nature of gluten-free flours.
- Buttermilk in the recipe helps to create a tender and moist crumb.
- Blooming the cocoa powder with boiling water intensifies the chocolate flavour.
- Gluten-free chocolate sandwich cookies are widely available in most grocery stores or online. Some common brands include Glutino and Kinnikinnick.
- These cupcakes are a safe and delicious treat for those with celiac disease or gluten intolerance.
Storing and Reheating Tips:
- Storing: Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: To freeze unfrosted cupcakes, wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw completely at room temperature before frosting.
- Reheating: These cupcakes are best enjoyed at room temperature. If you are freezing the cupcakes it is recommended that you thaw the cupcakes for at least 2 hours at room temperature before serving.
Final Thoughts:
These Gluten-Free Cookies & Cream Cupcakes are a delicious and satisfying treat that everyone can enjoy! With a few simple tips and tricks, you can create bakery-worthy cupcakes right in your own kitchen. Whether you’re gluten-free or not, these cupcakes are sure to impress. Enjoy!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
Gluten-Free Cookies & Cream Cupcakes FAQs:
Q: Can I use a different type of milk in the frosting?
A: Yes, you can use any type of milk or cream you prefer, such as almond milk, soy milk, or heavy cream. Keep in mind that the consistency of the frosting may vary slightly depending on the type of milk used.
Q: Can I make these cupcakes without buttermilk?
A: Yes, you can make a buttermilk substitute by adding 1 ½ teaspoons of lemon juice or vinegar to ¾ cup of milk. Let it sit for 5-10 minutes before using.
Q: Can I use regular (gluten-containing) chocolate sandwich cookies instead of gluten-free ones?
A: If you are not gluten-free, you can certainly use regular chocolate sandwich cookies. However, for those who are gluten-free, it’s essential to use gluten-free cookies to keep the recipe suitable for their dietary needs.
Q: Can I add chocolate chips to the cupcake batter?
A: Absolutely! Adding chocolate chips would enhance the chocolate flavor even more. Gluten-free chocolate chips are recommended to keep the recipe gluten-free.
Q: The frosting seems too thick/thin. How can I fix it?
A: If the frosting is too thick, add a little more milk or cream, one tablespoon at a time, until it reaches the desired consistency. If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until it thickens up.
Q: Can I make these cupcakes ahead of time?
A: Yes, you can bake the cupcakes a day ahead of time and store them in an airtight container at room temperature. Frost them just before serving for the best flavor and texture.
Enjoy baking!