Chocolate Cheesecake Filled Cupcakes

Servings: 14



  • 130 g flour 
  • ½ cup dutch processed cocoa
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • ½ cup caster (superfine) sugar 
  • ½ cup packed dark brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup buttermilk

Filling and Frosting

  • 250 g cream cheese, softened
  • 2 ¼ cup icing (confectioners / powdered) sugar, sifted
  • ½ cup thickened (heavy cream
  • 1 teaspoon vanilla extract
  • 85 g unsalted butter, softened (¾ stick)
  • ¼ cup cocoa
  • ¼ teaspoon salt



  1. Preheat your oven to 350F and line your muffin tins with cupcake liners.
  2. In a bowl, sift together the flour, cocoa, baking soda, baking powder and salt. Mix well to combine.
  3. In a separate bowl or the bowl of a stand mixer, beat together the melted butter and both sugars until smooth.
  4. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
  5. Add ⅓ of the flour mixture to the wet ingredients until just combined.
  6. Now add half of the buttermilk, mix gently again. Repeat until all the flour and buttermilk is combined. (Do not over mix to avoid dense cupcakes).
  7. Fill cupcake liners about halfway full. Bake in the oven for around 18-20 minutes, turning the pan around in the oven half way through to make sure they bake evenly. When a toothpick inserted comes out clean they are ready.
  8. Cool in the tin for 5 minutes before turning out onto a cooling rack. Make sure they are completely cool before frosting.

Filling and Frosting

  1. For the cheesecake filling, add the cream cheese, cream, vanilla and half the icing sugar to a bowl and beat using a handheld beater until smooth and creamy.
  2. Use a sharp knife or cupcake corer to cut a hole in the top of each cupcake, then fill each with around 1 teaspoon of the cheesecake filling. Set aside the rest.
  3. In another bowl, beat the butter and remaining sugar until smooth and creamy. Add the leftover cheesecake filling, cocoa and salt and beat just until smooth.
  4. Pipe the frosting on top of your cupcakes.
  5. Optional: Top with graham cracker crumbs, cookie crumbs, or chocolate almond raspberry bark.

Thanks to the original recipe found in here.

Sea Salt Caramel Chocolate Chip Mega Cookies (GF)

Servings: 8 (6oz.) Cookies


  • 300 grams gluten free flour
  • 30 grams cornstarch
  • 1 ¾ teaspoons baking powder
  • 1 teaspoon baking soda
  • 113 grams unsalted butter, room temperature
  • 100 grams light brown sugar
  • 115 grams granulated white sugar
  • 2 teaspoons vanilla extract
  • 1 ½ teaspoons kosher salt
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 425 grams mixed chocolate
  • 150 grams toasted pecans
  • Optional: sea salt, caramel drizzle


COOKIE DOUGH PREP (12 hour minimum)
  1. Combine gluten free flour, cornstarch, baking powder, and baking soda in a small bowl and set aside.
  2. In the bowl of your stand mixer (using paddle attachment), combine the butter, both sugars, vanilla extract, and salt.
  3. At a low-speed mix to combine, increase the speed to medium and mix until light and fluffy (4-6 minutes).
  4. Mixing on low, add the egg and the egg yolk one by one.
  5. Mix in the flour on low. Once fully incorporated, add the chocolate and nuts.
  6. Line a cookie sheet with parchment paper and portion the dough in 6oz cookies using your kitchen scale. Wrap the sheet tray with plastic wrap and refrigerate for 12hrs. Don’t skip this step!
  1. Preheat your oven to 375F.
  2. Arrange 4 cookies on your parchment-lined sheet pan and sprinkle with flaky sea salt.
  3. Bake at 375F for 10 minutes, rotate the tray and reduce the temperature of your oven to 350F.
  4. Bake for an additional 6-9 minutes until they have crispy edges, look puffy, and still look slightly underdone in the center.
  5. Remove the cookies from the oven and allow them to cool on the sheet tray for 5-10 minutes.
  6. Move to a cooling rack and top with caramel drizzle.
  7. Repeat with the rest of your cookie dough or freeze for future cookie cravings.

Thanks to the original recipe found here.

The Story Behind the Recipe

A couple friends of ours went into labor two weeks early. A food train was quickly organized for their first weeks home and I jumped on board to help. I wanted to include a special dessert to go along with the meal I was providing. Immediately, I thought of a big cookie because when I had my first, one of my favorite things at the hospital was the cookie that came alongside my dinner service. There’s nothing better than a warm chocolate chip cookie, it always feels like home.

My challenge was to produce a cookie that would fit the needs of the new momma. She happens to eat gluten free. Gluten free and baking can sometimes feel intimidating but not with this recipe! I guarantee most people who try this baked deliciousness, would never even know it was gluten free.

Happy Baking!

Chili Chocolate Snickerdoodles

Makes: 40 Cookies


  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • ½ cup unsweetened cocoa
  • 2¼ cups all purpose flour
Cinnamon Sugar
  • ¼ cup granulated sugar
  • 2 teaspoon ground cinnamon


  1. Prepare baking pans with parchment paper.
  2. Preheat oven to 350F.
  3. In a large mixing bowl, beat the butter and sugars together at a high speed until nice and fluffy.
  4. Beat in cream of tartar, baking soda, salt, and cayenne pepper until well blended.
  5. Beat in eggs, one at a time. Then beat in vanilla extract.
  6. On low, slowly beat in unsweetened cocoa and flour just until combined.
  7. Combine sugar and cinnamon in a small bowl.
  8. Grab a small scoop of cookie dough. Use the palm of your hands to roll the dough into a round ball. It should be about 1 inch in diameter. 
  9. Continue rolling all of the dough out, placing each ball onto a clean plate. 
  10. Then roll each ball in the cinnamon-sugar mixture and place on the prepared baking sheet.
  11. Using the back of a spoon gently flatten the middle of the cookie.
  12. Bake cookies for 10 to 12 minutes, turning the cookie pan halfway through the cooking time.
  13. Let cookies cool on cookie sheet for a few minutes before transferring to a wire rack to cool.
  14. Store cookies in an airtight container.

Thanks to the original recipe found here.