Cookie Dough Stuffed Chocolate Cupcake
This single serving Cookie Dough Stuffed Chocolate Cupcake is the perfect dessert to satisfy your sweet tooth without leaving lots of extras around to tempt you later.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 cupcake 1x
Ingredients
Scale
- Cookie dough:
- 2 tbsp oat flour*
- 1 tbsp peanut flour (or any powdered peanut butter)
- 1 tbsp applesauce
- 1 tsp maple syrup
- a few chocolate chips
- Chocolate cupcake:
- 2 tbsp spelt flour
- 1 heaped tbsp cocoa powder
- 1/4 tsp baking powder
- 1 packet of stevia (or 1 tbsp of coconut sugar)
- pinch of salt
- 1 tbsp applesauce
- 3 tbsp almond milk
- optional: 1/4 tsp instant coffee (gives a deeper chocolate flavour)
- Optional frosting:
- 2 tbsp coconut cream
- 1 tbsp peanut flour
Instructions
- Start by making the cookie dough, stir together all ingredients except the chocolate chips. Once it reaches a cookie dough consistency, fold in the chocolate chips.
- Divide into two dough balls (one for the cupcake, one for a snack!) and place in freezer while you prepare the rest.
- Preheat oven to 350F. Line or oil one hole in a muffin tin and set aside.
- In a small bowl combine the dry ingredients for the cupcake and mix. Stir in the remaining ingredients until it reaches a smooth batter.
- Spoon half of the mixture into the prepared muffin tin, place one of the cookie dough balls in the centre, then top with the remaining batter.
- Bake for 10-12 minutes or until the top is slightly firm.
- Remove from oven and let cool completely.
- While it’s cooling, prepare the frosting by combining the two ingredients.
- Once the cupcake is cooled, top with frosting and a few extra chocolate chips and enjoy!
