Cute, delicious, and tasting like cookies – these chocolate chip cupcakes will blow your mind. They’re moist, fluffy and chock-full of chocolate chips. And the brown sugar Swiss meringue buttercream tastes just like cookie dough. It truly doesn’t get much better than this.
These cupcakes taste like cookies. From their chocolate-chip studded, fluffy, vanilla-scented interior, all the way to their brown sugar Swiss meringue buttercream top. If chocolate chip cookies had a cupcake-makeover… they would become these chocolate chip cupcakes.
Now, you might be asking yourself:
“Do I actually want my cupcakes to taste like cookies?”
Yes. Yes, you do. Trust me on that.
In fact, in my (100% biased) opinion, these are some of the best cupcakes out there. Plus… they look just so darn cute. Seriously, have you ever seen a dessert look THIS ADORABLE?!
Yeah, didn’t think so.
Let’s have a closer look at these heaps of delicious cuteness:
First, there are the chocolate chip cupcakes themselves – fluffy, moist, delicate, full of the most wonderful vanilla flavour and, of course, a generous handful (or two) of chocolate chips. Plus, they’re GLUTEN FREE… not that you could possible tell.
Then, we have the brown sugar Swisss meringue buttercream. This frosting – oh my, this frosting. It tastes like cookie dough. Yes, it’s exactly as amazing as it sounds.
And, once piped in generous swirls on top of each chocolate chip cupcake, it’s further decorated with chocolate chips. Because: (a) when it comes to chocolate, more is more, and (b) CUTE!!!
Finally, the crowning glory – a (gluten free) mini chocolate chip cookie as a ridiculously adorable decoration completing this ridiculously adorable dessert.
Honestly, I could spend my days just staring (and eating) these chocolate chip cupcakes and never get tired of just how pretty (and delicious) they are.
On top of looking too beautiful and mouthwatering for their own good, these gluten free cupcakes are also super easy and fun to make. So whatcha waiting for? Get baking!
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Chocolate Chip Cupcakes (Gluten Free)
Cute, delicious, and tasting like cookies – these chocolate chip cupcakes will blow your mind. They’re moist, fluffy and chock-full of chocolate chips. And the brown sugar Swiss meringue buttercream tastes just like cookie dough. It truly doesn’t get much better than this.
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SAVEServings 12 cupcakes
Ingredients
For chocolate chip cupcakes:
- 2 cups (240 g) plain gluten free flour blend (I've used a store-bought blend with only 3 ingredients – rice, potato and maize flour – with no added xanthan gum)
- 1/3 cup + 1 tbsp (40 g) almond flour
- 1/4 tsp xanthan gum
- 3 tsp baking powder
- 1 cup (200 g) light brown sugar
- 1/4 tsp salt
- 1 1/4 stick (140 g) unsalted butter, softened
- 2 medium eggs, room temperature
- 3/4 cup + 1 1/2 tbsp (200 mL) milk, room temperature
- 2 tbsp lemon juice
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
- 1/4 cup (50 g) dark chocolate chips
For brown sugar Swiss meringue buttercream:
- 8 medium egg whites
- 1 3/4 cups (350 g) light brown sugar
- 1/2 tsp cream of tartar
- 3 1/2 sticks (400 g) unsalted butter, softened
For decorations:
- chocolate chips
- (gluten free) chocolate chip cookies
Instructions
For chocolate chip cupcakes:
- Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.
- In a large bowl, sift together the gluten free flour, almond flour, xanthan gum, baking powder, light brown sugar and salt.
- Add the softened unsalted butter to the dry ingredients. Using a hand mixer, whisk the butter into the dry ingredients until you get small, pea-sized pieces. (Alternatively, you can use a stand mixer with the paddle attachment.)
- In a separate small bowl, whisk together the milk, eggs, lemon juice and vanilla paste until homogeneous.
- Add the milk+egg mixture to the flour+butter mixture, and whisk until you get a smooth cupcake batter.
- Spoon about 1 tbsp of cupcake batter into each cupcake case. Sprinkle on a few chocolate chips, then spoon on more cupcake batter, sprinkle on more chocolate chips, etc. Continue until all cupcake batter has been evenly distributed among the 12 cupcake cases – they should be each about 3/4 filled. (This method prevents the chocolate chips from sinking to the bottom.)
- Bake in the pre-heated oven at 355 ºF (180 ºC) for about 25 minutes or until an inserted toothpick comes out clean and the cupcakes are slightly domed and golden brown on top.
- Allow to cool.
For brown sugar Swiss meringue buttercream:
- Mix the egg whites, light brown sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.
- Heat the meringue mixture with constant stirring until it reaches 150 ºF (65 ºC) and the sugar has melted.
- Remove from heat and transfer the hot meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment). Whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms glossy peaks. Do not over-whisk as you can lose some of the fluffiness.(NOTE: The meringue must be at room temperature before you start adding the butter – otherwise, you'll get a soup and not a deliciously fluffy buttercream!)
- Add the butter, 1 - 2 tbsp at a time, while constantly whisking at medium speed. Continue until you've used up all the butter.The buttercream will probably look like it's split at some stage (or it might become very runny, almost "soupy") – don't worry, that's normal. Just continue adding the butter and whisking/beating. The buttercream will eventually become velvety smooth. Be careful not to over-beat it, though – you will lose the air (and fluffiness) from the original meringue!
Assembling the cupcakes:
- Pipe the brown sugar Swiss meringue buttercream on top of each cupcake, then decorate with chocolate chips and chocolate chip cookies.
- Enjoy!
Storage:
- The chocolate chip cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.
Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!
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