Chocolate Chip Cookie Dough Gluten Free Cupcake

This is a delicious gluten free chocolate chip cookie dough cupcake recipe. Unlike the stigma, this cupcake is full of moisture and pack with flavor of brown sugar, vanilla and chocolate. The cake sponge is able to remain moist for several days. Now you can enjoy a light dessert or serve this to your party!

Cupcake Recipe yields: 10 cupcakes

(Ingredients for the cake sponge)

Gluten free Flour Blend:

1 and 1/4 cup of Old fashioned oatmeal, grounded finely

1/4 cup of rice flour

1/8 cup of tapioca flour

Ingredients:

4 tablespoon of salted butter, soften room temperature

1 tablespoon of vegetable oil

1 cup of light brown sugar

1/4 cup of white granulated sugar

1 egg, room temperature

2 teaspoon of vanilla extract

The gluten free flour blend mixture

1/8 teaspoon of baking powder

1/4 cup of buttermilk

1/4 cup of mini chocolate chip morsels, bittersweet

Directions for the GF flour blend:

Pour the oatmeal into a blender or food processor and ground it till fine. You could leave it slightly coarse if you prefer a cake with more texture and body. Once grounded, pour into a small bowl together with the rice flour, tapioca flour and baking powder. Set aside.

In a stand mixer or a large mixing bowl, cream together the butter, vegetable oil, brown and white sugar untill fluffy. Add in the egg and the vanilla extract and mix.

Now add in the gluten free flour blend (that has baking powder in it) and the buttermilk. Mix until the batter is homogeneous. Scrape the sides to ensure all flour and butter is mixed. Then add in the mini morsel chocolate chips and mix again.

Preheat oven to 350F or 175C.

Lined the cupcake pan with cupcake liners. Pour the batter halfway only. Bake it at 350F for approximately 25 minutes or until the top is dark golden brown and the toothpick comes out clean with hardly any crumbs.

Once baked, cool completely before frosting.

Ingredients:

1 cup of light brown sugar

3 egg whites

Method: Double Boiler, Bain Marie

Directions:

Heat a medium size sauce pot with an inch of water till it starts to show signs of steam and vapor.

Place a medium to large mixing bowl, with the brown sugar and egg white in it. Continuously whisk the mixture while cooking until the sugar dissolves, and the mixture is sightly warm and slimy. there should be no traces of sugar granules whatsoever.

Once completely dissolved, remove from heat and onto a stand mixer or a handheld one.

Start whisking the mixture at the fastest speed and whisk it until stiff peaks. It should look like a bird's beak and not slide off the attachment. Add in the vanilla extract either halfway or at the end of the mixing session.

Pour into a piping bag with a nozzle of your choice (i used a large french tip), or if you do not have a piping bag, feel free to use a mini spatula or a spoon to dollop.

Start piping from the center of the cooled cupcake and go around into a high swirl. Sprinkle some brown sugar and more mini morsels if you desire. Enjoy!