Gluten-Free Sugar Cookie Hot Chocolate Cupcakes

December 10th

Happy Thursday everyone! What better way to celebrate the holidays then hot chocolate and sugar cookies? Better, yet, what if we put them into one amazing treat?! This is exactly what has happened here. A fantastic treat that will have everyone taking. This decadent chocolate cake base and sweet sugar cookie create the perfect treat to have after a day of shopping and decorating.

Ingredients of the Sugar Cookie Bottom:

  • 7 tablespoons unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg yolk
  • 1 cup Pamela’s Gluten-Free flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon milk

Creation of the Sugar cookie bottom

  1. Preheat the oven to 350°F.

  2. Line a cupcake with cupcake liners. Set aside.

  3.  In a stand mixer cream the butter, sugar, and vanilla until combined.

  4. Add the egg yolk and mix until evenly combined or light yellow in color.

  5. Add the flour, baking soda and salt. Beating until the dough forms a ball.

  6.  Add milk.

  7. Roll the dough into rounded tablespoon size balls and then press the balls into the bottom of the cupcake liner.

  8. Place the cupcake pan in the fridge until cupcake batter is ready.

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Ingredients of the Chocolate Cupcake Batter

  • 1/2 cup canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 3/4 cup Pamela’s Gluten-Free flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1/8 cup strong brewed coffee, hot

The Creation of the Chocolate Cupcake Batter

  1. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  2. In a stand mixture whisk canola oil, eggs, vanilla and sugar until combined.
  3. Stir the flour mixture, the coffee, and buttermilk until just combined.Do not over mix the batter or else the batter will be tough.
  4. Divide the batter among the cupcake liners and place the batter over the cookie dough.12313936_10105766617384468_4503543940807611924_n
  5. Bake 20 minutes or until a toothpick inserted into the center comes out clean.
  6.  Allow the cupcakes to cool completely before filling with ganache and frosting.

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Ingredients of the Buttercream Frosting

  • 3/4 cup butter softened
  • 2 cups powdered sugar
  • 1 tablespoon vanilla
  • 1/4 cup heavy whipping cream
  • Red food coloring

The Creation of the Buttercream Frosting

  1. Beat butter and sugar until combined.
  2. Add vanilla and heavy whipping cream until smooth.
  3. divided the buttercream into two bowls.
  4. Add red food coloring to one of the bowls, mix until combined.
  5. Place the red and white buttercream into a piping bag and set aside. You can also use a sandwich bag by cutting a hole in the corner.

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Ingredients for the Chocolate Ganache Filling

  • 1/4 cup heavy cream
  • 1/2 tablespoon butter
  • 6 ounces semi-sweet chocolate
  • 1 tablespoon instant coffee

Creation of the Chocolate Ganache Filling

  1. In a bowl combine, chocolate, heavy cream, butter, and coffee. Microwave for 2 minutes stirring every 30 seconds.

 

ASSEMBLE THE CUPCAKE

  1. Using a knife or cupcake hole punch, create a hole in the cupcake.

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  1. Fill the hole with ganache.
  2. Pipe on the frosting.
  3. For a little more dazzle add festive sprinkles.

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This recipe has been adapted from Half-Baked Harvest.

 

 


					
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