I’m obsessed with Glutinos’ chocolate vanilla creme cookies. I decided to take my love for these cookies and turn them into my favorite dessert, cupcakes!
However, I wanted to add a twist. I love dipping the chocolate vanilla creme cookies into peanut butter. So I present to you, gluten-free cookies n cream cupcakes with vanilla icing, and a peanut butter center. The cupcakes can be made with or without the peanut butter center, depending on preference! Enjoy!
My family celebrated my dad’s birthday yesterday, and while he had a fully glutinous, non-vegan dessert, my mom and I also wanted a sweet treat to finish the night. Enter this cake, because my mom and I are both gluten and dairy free, and mom doesn’t eggs. This cake was hit for all of the guests, including the children. It tasted like cookies and cream, and looked just as pretty! Enjoy!
1/2 cup cocoa powder, plus a little extra for dusting the pan
1/2 teaspoon salt
1/2 cup dairy-free butter, softened
2 and 1/4 cups granulated sugar.
1 cup olive oil
2 large eggs, using an egg substitute
2 teaspoons vanilla extract
1 cup dairy-free buttermilk*
For the Glaze
2 and 1/2 cups icing/powdered sugar, 312g
3 tablespoons dairy-free milk
1/2 teaspoon vanilla extract
About 4-5 Glutino chocolate vanilla cream cookies,, for topping, roughly crushed
Preheat the oven to 350F°. Spray a 10″ bundt pan and dust with cocoa powder, then set aside.
In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy about 2 to 3 minutes. Add the sugar and beat on high speed until well combined about 1 to 2 minutes. Add the oil, eggs, and vanilla and beat until combined, on high for about 2 minutes.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the Glutino cookie chunks.
Pour the batter into the prepared bundt pan and bake for 50 – 55 minutes.
Let the cake cool for 20 minutes in the pan on a wire rack before removing. Leave to cool completely before frosting.
For the Glaze
Whisk together the icing sugar, milk, and vanilla until smooth. Add more milk if too thick. Drizzle over the bundt cake, and sprinkle with Glutino cookie chunks.
* If you can’t get hold of gluten-free self-rising flour, take 4 cupf of all purpose gluten-free flour, 2 tablespoons of baking powder, 1 teaspoon of salt and combine. Measure out 2 and 3/4 cups and store the rest in an airtight container. Proceed with the recipe as normal.
** If you can’t get a hold of dairy-free buttermilk, add 1 tablespoon of vinegar to a 1 cup measuring cup and fill the cup up with dairy-free milk. Stir and let sit for 5 minutes. Add into the mixture as normal.
As always, tag us if you make this recipe. @flourlessfiesta on instagram and pinterest!