When I read that there was a cookie inside the cupcake, I knew I had to make them! Right there, right then! So, I did and they were incredible! This recipe is simple and easy to follow. The most difficult part was waiting the 3 hours for them to cool!
Oh, and if you need any more reason to make these cupcakes, here it is: they are grain-free, gluten-free and high in fiber and protein! They are so good my teenager went back for seconds!
Here it is; my notes are in italics:
Cookie Surprise Cupcakes
Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour by Elana Amsterdam
5 Tbsp. coconut flour
1/4 c unsweetened cocoa powder – we used Hersey’s Powdered Dark Chocolate Dutch Processed
1/4 tsp sea salt – we used Celtic Sea Salt, but any sea salt you have on hand will work.
1/2 tsp baking soda
4 large eggs – you can use duck eggs in the recipe
1/2 cup agave nectar
2/3 c blanched almond flour*
1/4 tsp baking soda
3 Tbsp agave nectar
5 Tbsp mini chocolate chips – if you do not have chocolate chips on hand, you can chop larger chips to equal the amount needed.
*If you don’t have almond flour, but have almonds, check out our post on how to make homemade almond flour.
Preheat the oven to 350*. Line a muffin tin with 10 paper cups – we ended up using 12.
I found it easier to make the cookie dough first, then the batter. Do what works for you.
To make the batter, in a large bowl, combine he coconut flour, cocoa powder, salt and baking soda. In a medium bowl, whisk together the eggs and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer – a Kitchenaid works as well, until thoroughly combined.
To make cookie dough, in a large bowl, combine the almond flour and baking soda. Stir the agave nectar into the almond flour mixture until thoroughly combined, then fold in the mini chocolate chips.
Scoop out 1 Tbsp of cookie dough, roll into a ball, and place in each prepared muffin cup, then cover with 3 Tbsp of batter.
Bake for 18 to 22 minutes, until a toothpick inserted into the center of the cupcake comes out with just a few moist crumbs attached. If you don’t have toothpicks, you can use the tip of a knife. Let the cupcakes cool in the pan for 3 hours in order to give the filling a chance to set up, then frost and serve.
Makes 10-12 cupcakes
Store in an airtight container and leave them at room temperature. These cupcakes should last 2-3 days this way, but don’t hold me to that as mine were gone in less than 24 hours 😉
The richness of the chocolate paired with the delicious cookie surprise made the perfect dessert. We didn’t see the need to add any frosting. If you choose to add frosting, we think a light vanilla cremé would be perfect, or a ganache on top for extra chocolate. Either way, these cupcakes are to die for!