Earth Balance Vegan Gluten Free Cookie Dough Cupcakes

I created this recipe for a contest that Earth Balance is hosting. If these babies don’t get me a trip to Denver at least they will put smiles on the faces of all that devour them 🙂

Chocolate Cupcakes:

1 1/4 cups gluten free all purpose flour
3/4 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup fresh brewed coffee, cooled to luke warm
1/4 cup coconut milk
1/2 cup Earth Balance Vegan Buttery Sticks, melted
1 tbsp apple cider vinegar
1 tsp vanilla extract

Preheat your oven to 350 degrees. Line 12 muffin tins with liners. In a medium sized bowl combine all dry ingredients (flour, sugar, cocoa powder, baking soda, baking powder, and salt). Once everything is combined evenly add all of the wet ingredients and mix with an electric hand mixer or stand mixer with the paddle attachment. Blend just until combined, do not over mix. Fill each muffin tin 3/4’s  of the way full. Bake for 18-20 minutes or until the centers of each cupcake are firm and springy. Do not turn off your oven. You will need it to bake your mini cookies. Prepare the cookie dough.

Chocolate Chip Cookie Dough:

1/2 cup Earth Balance Vegan Buttery Sticks softened at room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1 tsp vanilla extract
1 cup gluten free flour
1/2 tsp salt
1/2 cup dairy free mini chocolate chips 

In a medium sized bowl with an electric mixer beat the Earth Balance Vegan Buttery Sticks, sugar, and vanilla until well combined. Add the remaining ingredients, mix until evenly incorporated.

For the cookies: Line a baking sheet with parchment paper. Form 12 round dough balls about 1/2 inch in diameter. Bake for about 8-10 minutes or until edges are golden brown and crispy.

For the Cupcake Filling: With half of the remaining cookie dough you will stuff the center of your cupcakes. Once the cupcakes have completely cooled cut out the centers with a knife or apple corer. The hole should be about the size of a dime and go as deep as a 1/4 inch from the bottom of the cupcake. Place the cookie dough in a piping bag. Cut the tip and squeeze the dough into the centers of the cupcakes. You will have dough leftover for your cookie dough truffles and the frosting.

For the truffles: Roll 12 balls of cookie dough 1/4 inch in diameter and put them in the freezer for 5 minutes. In a microwave safe bowl melt 1/3 cup of the dairy free mini chocolate chips. Heat in increments of 20 seconds until melted and smooth. Be careful not to burn. Roll each dough ball in the melted chocolate with a fork. Place them on a parchment paper lined cutting board to cool. If you want to speed up the cooling process, stick them in the freezer for a few minutes. Prepare the Buttercream.

Cookie Dough ButterCream:

1 cup non hydrogenated vegetable oil
1/4 cup Earth Balance Vegan Buttery Sticks softened at room temperature
1 tbsp vanilla extract
1 tablespoons coffee
4 cups powdered sugar, sifted
Remaining Dairy free mini chocolate chips
Remaining cookie dough

In a large bowl with an electric mixer beat the non hydrogenated vegetable oil and Earth Balance Vegan Buttery Sticks with the vanilla and coffee until smooth. Add the powdered sugar one cup at a time, mixing after each addition. Beat until all lumps are smooth and frosting is fluffy. Stir in the remaining cookie dough and chocolate chips. Place the frosting in a piping bag and swirl it on the top of your cupcakes.

Add a cookie and a truffle. If you have leftover melted chocolate you can add a drizzle to all or some of your cupcakes.

People may not believe these are gluten free and vegan. Good. More for you!