Chocolate Chip Cookie Dough Cupcakes
April is birthday month at my house. Well, there's only one birthday but the birthday boy is really good at making it last all month long. I'm not sure how he got so good at manipulating us into celebrating multiple times but it happens every year! It's okay because he is totally worth celebrating!
You know what else is good for a celebration? These cupcakes! Oh my gracious. I have to admit, the idea came from another birthday celebration. When it was my daughter's birthday, her friends wanted to take her to a specialty cupcake store nearby that has gluten free cupcakes. She chose a gluten free chocolate chip cookie dough cupcake & I couldn't get it out of my head so I knew I had to make a homemade version!
Even if you don't have a birthday coming up to make these for, make up a celebration. You don't want to miss this yummy goodness.
And just because my husband was standing over me, like a little kid, while I was photographing these cupcakes, here is a pic of my man enjoying one of them. It was all I could do to get him to leave them alone until I was done!
Chocolate Chip Cookie Dough Cupcakes
ingredients
2 cups almond flour
1/2 cup coconut flour
1/2 cup coconut sugar
1/2 cup maple syrup
1/2 cup avocado oil
1/2 cup chocolate chips
5 eggs
1 tablespoon vanilla
1 teaspoon baking powder
1/2 teaspoon each: salt & baking soda
for the icing:
1 cup palm oil shortening
1/2 cup maple syrup
2 tablespoons cocoa powder
2 tablespoons cashew butter, room temperature
1 teaspoon vanilla
1/4 teaspoon salt
directions
preheat oven to 350
first make the icing ~ in a medium size bowl, cream together the palm oil shortening, maple syrup, vanilla & cashew butter. beat about 3 minutes on medium speed, until creamy. add in cocoa powder & salt & beat another 30 seconds or so until well combined, scraping sides of bowl as necessary. place icing in the fridge.
for the cupcakes ~ combine all the dry ingredients, except the chocolate chips in a large bowl.
in a separate small bowl, whisk the eggs, then add all the wet ingredients to the bowl with the eggs. pour wet ingredients into dry & stir, mixing well. fold in chocolate chips.
line a muffin pan with parchment muffin cups & fill just over 1/2 way. (this recipes makes 12-15 cupcakes, depending on the size of your eggs)
bake 21-24 minutes - keep a good eye on these because almond flour goes from not done to burned very quickly!
cool completely, then top with icing* & serve.
*if you icing got a little too hard in the fridge, just let it sit out on the counter to get it to room temperature so it will be soft enough to use