For the cupcakes:
- 1 box Better Batter Gluten Free Chocolate Cake Mix
- 1 c cooking oil of your choice (I use vegetable oil)
- 3 oz box of dry pudding mix (I use fat-free/sugar- free instant)
- 1 c sour cream (light is just fine)
- 4 eggs
- 1/2 c water
- 1 c semi-sweet chocolate chips
- 6 chocolate sandwich cookies, finely chopped (I use Cadia GF brand, but use your favorite)
For the frosting:
- 8 oz cream cheese, at room temperature
- 1 Tbl vanilla
- 4 c Better Batter Corn-Free Powdered Sugar
- 10 oz gluten-free frozen whipped topping, thawed (I use TruWhip)
- extra chocolate sandwich cookies, both crushed and whole, for decorating
You also need:
- a pastry bag for filling and topping the cupcakes or you can fill a squeeze bottle and a zip top bag
- hand-held mixer
Preheat and prepare the pan(s).
Preheat the oven to 350 degrees and line a standard muffin pan with paper liners. This recipe will make up to 24 cupcakes, so line two pans or repeat this step after the first batch has baked.
Make the cupcake batter.
In a large mixing bowl, combine the chocolate cake mix, oil, dry pudding mix, sour cream, eggs, and water. Using the hand-held mixer, blend well, about 2 minutes. Be sure to scrape down the sides and bottom of the bowl. Add the chocolate chips and chopped cookies, stir well with a spatula to incorporate. Using a #16 cookie scoop or a large spoon, fill the lined muffin cups 3/4 of the way full (with my scoop that's a full scoop leveled off, not heaping).
Bake the cupcakes for 16-18 minutes or until a toothpick gently inserted into the center of a cupcake comes out clean. Cool in the pan 10 minutes before transferring to a wire rack to cool completely.
Make the frosting.
While the cupcakes are cooling, make this delicious frosting. In the bowl of a stand mixer, or another mixing bowl using a hand-held mixer, beat the cream cheese and vanilla until well incorporated, about 1 minute. Scrape down the sides of the bowl and gradually add the powdered sugar. The mixture will become very thick. Be sure to continue scraping down the sides of the bowl. On low speed, mix in the thawed whipped topping and beat well until you have a smooth and lighter consistency.
Transfer your frosting to a pastry bag or put some in a squeeze bottle and some in a zip top bag with the end snipped off. Stick the point of your pastry bag or squeeze bottle into the center of the cupcake and gently squeeze a little frosting into the center. The frosting may puff up the cupcake and squirt out the top. Decorate the top of the cupcakes with remaining frosting, adding crushed cookies and even top with a whole cookie. Yum!
Adapted from The Melrose Family