Cookie dough cupcakes

INGREDIENTS

For the All-Purpose Gluten-Free Flour Mix:

1 cup tapioca flour

3/4 cup sorghum flour

3/4 cup millet flour

1/4 cup ivory teff flour

1/4 cup quinoa flour

For the Cookie Dough Filling:

1 cup all-purpose gluten-free flour mix

1/8 teaspoon fine sea salt

1/4 cup coconut nectar

3 tablespoons applesauce

1/4 cup sugar-free, vegan chocolate chips

For the Cupcakes:

1 cup coconut milk

1 teaspoon apple cider vinegar

1 3/4 cups all-purpose gluten-free flour mix

1/3 cup cacao powder

1 1/4 teaspoons sodium-free baking powder

1 teaspoon baking soda

1/2 teaspoon guar gum

1/4 teaspoon fine sea salt

1/4 cup applesauce

1/4 cup coconut nectar

2 teaspoons gluten-free vanilla extract

3/8 teaspoon stevia powder

1/3 cup vegan, soy-free plain yogurt

For the Cookie Dough Frosting:

1 1/4 cups all-purpose gluten-free flour mix

1/2 cup powdered erythritol

1/4 cup coconut nectar

1/2 cup unsweetened coconut milk

1/2 cup sugar-free, vegan, soy-free chocolate chips

PREPARATION

To Make the All-Purpose Flour Mix:

1. Whisk together the tapioca flour, sorghum flour, millet flour, ivory teff flour, and quinoa flour in a large bowl.

2. Pour the flour mix into a large bag or freezer-safe airtight container. The mix will stay fresh for up to 1 year in the freezer.

To Make the Cupcakes:

1. Preheat the oven to 325°F. Line a 9x9-inch square baking pan with parchment paper. Line a standard 12-cup muffin tin with paper baking cups.

2. To make the cookie dough filling: whisk together the flour and salt in a medium bowl. Make a well in the middle. Add the coconut nectar, applesauce, and chocolate chips. Stir to combine.

3. Divide the dough into 12 balls using a melon baller. Place the balls in the prepared baking pan and freeze for about 30 minutes.

4. To make the cupcakes: mix together the coconut milk and apple cider vinegar in a small bowl.

5. Whisk together the all-purpose flour, cacao powder, baking powder, baking soda, guar gum, and salt in a large bowl. Make a well in the middle.

6. Add the applesauce, coconut nectar, vanilla, and stevia and stir to combine. Next add the coconut milk mixture and stir until the liquid is absorbed and the batter is smooth. Stir in the yogurt until well combined.

7. Pour the batter into the prepared muffin tin, dividing it evenly. Each cup should be about two-thirds full.

8. Take the baking sheet out of the freezer and place a frozen ball of cookie dough in the middle of each cupcake.

9. Bake the cupcakes until they bounce back slightly to the touch, about 16 minutes. Rotate the muffin tin from front to back after 10 minutes of baking.

10. Transfer the muffin tin from the oven to a wire rack, and let it sit for 10 minutes before removing the cupcakes to cool completely.

To make the frosting:

1. Mix together the all-purpose flour and powdered erythritol in a medium bowl. Make a well in the middle. Add the coconut nectar, coconut milk, and chocolate chips, and stir to combine.

2. Frost the completely cooled cupcakes. Keep unfrosted cupcakes in an airtight container for up to 3 days, or wrap and freeze them for up to 3 months. Leftover frosting keeps in the refrigerator for about 1 week if stored in an airtight container.

Recipe was created by Debbie Adler with the original source located here.