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These adorable treats are a marriage of two iconic desserts that seem to please just about everyone: chocolate chip cookies and cupcakes. Talk about a crowd pleaser.
Topping the cupcakes with chocolate chip cookies gives an otherwise simple chocolate cupcake a creative spin. The cakes themselves are moist and light, while the creamy coconut frosting lends a layer of smooth decadence.
Although a bit more labor-intensive than most of the recipes I create, the work is worth it. You can make the coconut cream frosting in advance and keep it in the refrigerator. If you make the chocolate chip cookies in advance, I recommend keeping them in an airtight container at room temperature for no longer than a day.
The cupcakes are grain-free, although I didn’t intend them to turn out that way. I love baking with almond and coconut flour for their mild flavor, tender crumb, and good nutrition. Gluten-free baking has opened me up to a vast array of unique ingredients. I don’t think of my baked goods in terms of what they are free from. Instead, I focus on what they do have: flavor, texture, creativity, crowd appeal, and clean ingredients.
If I took a platter of these cupcakes to a party or potluck, I don’t think one person in the bunch would guess that they are made without gluten, grains, or dairy. To me, that’s the mark of a successful recipe.
Chocolate Chip Cookie Cupcakes
Makes 8 cupcakes
For the frosting:
1 (14-ounce) can Thai Kitchen coconut milk (full fat), chilled in the refrigerator for at least 12 hours
2 tablespoons powdered coconut sugar (see below for how-to)
Carefully open the can of coconut milk. Use a spoon to scoop the cream from the top of the can into a mixing bowl, being careful to leave any liquid at the bottom of the can behind. Add the powdered coconut sugar and beat with an electric mixer for 1-2 minutes until soft peaks form. Chill the frosting in the freezer as you proceed with the recipe. (Freeze the frosting for no longer than 1 hour. Transfer to the refrigerator for longer storage.)
Powdered Coconut Sugar: Blend coconut sugar in a coffee or spice grinder until finely powdered, 10-20 seconds. Store in an airtight container at room temperature.
For the cookies:
½ cup blanched almond flour
1 tablespoon coconut flour
¼ teaspoon baking soda
2 tablespoons agave nectar or dark maple syrup
¼ cup dairy-free chocolate chips
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium mixing bowl, stir together the almond flour, coconut flour, and baking soda. Stir in the agave nectar until a thick dough forms. Stir in the chocolate chips. Form the dough into 8 small balls. Flatten each ball to about ¼-inch thick with your palms and place the cookies on the baking sheet.
Bake for 8-10 minutes, rotating the pan once halfway through, until golden brown and just firm to the touch. Cool completely on the baking sheet. Roughly chop the cookies and set aside.
For the cupcakes:
¼ cup coconut flour
¼ cup unsweetened cocoa powder
¼ teaspoon baking soda
¼ teaspoon baking powder
Pinch of sea salt
3 large eggs
¼ cup plus 2 tablespoons agave nectar or dark maple syrup
Keep the oven set at 350°F. Line 8 cups of a standard muffin pan with paper liners.
In a medium bowl, whisk the coconut flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, beat together the eggs and agave nectar with an electric mixer on medium speed. Add the flour mixture and beat to combine thoroughly. Divide the batter among the lined muffin cups. Bake for 22-25 minutes, rotating the pan once halfway through, until a toothpick inserted into the center of a cupcake comes clean. Cool completely in the pan.
Assemble the cupcakes:
Frost the cupcakes with the coconut cream frosting. Top each cupcake with chopped cookies. Serve.
Find more “slightly indulgent” recipes at this week’s edition of Slightly Indulgent Tuesday!