This past weekend the temperature finally dropped below the 100ºF mark for the first time in well over a month, so when the September issue of Everyday Food Magazine arrived in my mailbox I was more than ready to tackle a couple new recipes (I’ll just be sharing one of them here today). I give you Cookie Cupcakes with Raspberry Fluff Frosting!
If you made a funny face when you realized that there are cookies baked inside of these cupcakes (what the…) then you’re not alone. While initially flummoxed by the cookie layer…”wouldn’t it get squishy and soggy in there?!”, I was ultimately won over by the promise of massive loads of chocolate. Of course I needed to adapt them to suite our gluten-free needs…raising further questions in my mind about the potential outcome.
I need not have worried, for I am happy to report that the exact words out of my mouth after first bite were: “OhhhhhhfffmyyygoooooshhhhYummmmm!!!” Delicious!
The cookie really works in there and didn’t get squishy at all, and the frosting adds a delicious and subtle fruity note that takes the whole thing to another level (and yes, the first words out of my daughter’s mouth when she saw these photos up on the screen was “Eewww…it looks like poop.” Nice.) Anyhow, hopefully you can get past the gloopy look of the frosting and odd idea of eating your cookies inside your cupcakes, and will give this recipe a try. It’s definitely going into my permanent file of must-make recipes.
Enjoy…and don’t forget to pour a glass of milk to go along with your cookie cupcakes! Yum!
All images – Ez Pudewa (me)
Cookie Cupcakes with Raspberry Fluff Frosting | Gluten Free
Adapted from Everyday Food Magazine | Makes 12 Cupcakes | All ingredients used in this adapted recipe are gluten free, feel free to substitute traditional ingredients in their place if you prefer.
- ½ cup (1 stick) plus 2 tablespoons unsalted butter, room temperature
- ½ cup unsweetened cocoa powder
- 1 cup Carol’s Gluten-Free Flour (spooned and leveled)
- 1 cup granulated sugar
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 1 large egg plus 1 large egg yolk
- ½ cup buttermilk
- ½ teaspoon pure vanilla extract (gluten free)
- 12 KinniToos gluten-free chocolate crème sandwich cookies (purchased from Whole Foods)
- 1 tablespoon plus 2 teaspoons seedless raspberry jam
- 1 ½ cup marshmallow topping (such as Jet-Puffed Marshmallow Crème)
- 2 tablespoons plus 2 teaspoons confectioners’ sugar
1. Preheat oven to 350º. Line 12 standard muffin cups with paper cupcake liners. Melt 2 tablespoons butter; let cool. In a large bowl, whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt. Lightly beat egg and egg yolk and add, along with melted butter, buttermilk, vanilla, and ½ cup hot water; whisk until smooth. Spoon 1 tablespoon batter into each muffin cup and top with a cookie. Top each with 1 additional tablespoon of batter. Bake until cupcakes are puffed and set, 15 minutes, rotating pan halfway through. Let cupcakes cool in pan on a wire rack.
2. Meanwhile, in a large bowl, using an electric mixer, beat 1/2 cup butter (1 stick) and raspberry jam on medium-high until smooth. Add marshmallow topping and confectioners’ sugar and beat until fluffy and smooth, 3 minutes. Transfer mixture to a quart-size zip-top bag; with scissors, snip a small hole in one corner. Pipe frosting onto cooled cupcakes and serve immediately. (Store unfrosted cupcakes, in an airtight container, at room temperature, up to 2 days. Store unused frosting inside an airtight container or bag, in fridge. Allow to soften at room temperature before use.)