This recipe is my favourite gluten free Halloween bake for this year – little white chocolate-covered, cookie-filled ghosts. They taste immense and are beautifully bite-sized. They are also relatively simple to make, using my tried and tested cookie dough to create soft centres before being covered in creamy white chocolate. Ooooohhh yaaas.
Gluten Free Halloween – Ghoulish Cookie Cupcakes (Makes 24)
- 170g butter
- 200g dark brown sugar
- 100g caster sugar
- 1 tsp vanilla essence
- 1 egg + 1 egg yolk
- 200g gluten free plain flour
- 200g gluten free self-raising flour
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 150g milk chocolate chips
- 400g white chocolate
- Icing eyeballs (I used House of Cake edible eyeballs from Sainsbury’s)
- Preheat your oven to 180C (fan assisted oven).
- Melt the butter and add the brown sugar and caster sugar (both sieved), stirring until well combined.
- Once the butter sugar has cooled slightly, add in the vanilla essence and the eggs (one whole egg and one egg yolk) to the mixture.
- Next sift the gluten free plain flour, gluten free self-raising flour, salt and xanthan gum into the bowl. Mix everything together well and you will end up with a soft, pliable cookie dough that is golden in colour.
- Now incorporate your chocolate chips to the gluten free cookie dough. Work the dough witj your hands to ensure the chocolaye chips are evenly distributed throughout. You can either use all milk choc chips or a mix of milk/white/dark, depending on your preferences. Any combination tastes amazing!
- Grease a non-stick mini cupcake mould with butter. Divide the dough into 24 balls, then press a ball of cookie dough into each hole of the muffin tin, pushing the dough up to the edges of the cup.
- Bake the cookie cupcakes for 8 minutes, which will yield a soft-centred cookie. Allow them to cool in the mould for 5 minutes before turning the cookie cupcakes out onto a wire rack to cool fully.
- Once the cookie cupcake bites have completely cooled you can start decorating. Leave them on the wire rack, wide base facing down so you have little cookie domes. Set a piece of greaseproof paper underneath to help avoid making too much mess.
- Break the white chocolate into small pieces and melt in microwave (or per your preferred method). Using a spoon, gently pour white chocolate over each cookie cupcake ensuring the top and sides are completely covered. Don’t worry if the finish isn’t completely smooth, this gives a great ghoulish effect!
- Set the cookie cupcakes aside for 10 minutes so the chocolate starts to thicken. Carefully transfer them to baking parchment using a small spatula. This will help ensure the ghouls have a nice flat base, rather than a raggedy edge.
- Before the chocolate has set totally, add the eyes. Carefully push into the chocolate then leave them in a cool place to set fully.
Voila! Your spooktactular ghouls are ready to serve. They keep well for a couple of days, obviously the longer you keep them the dryer the cookie will get, but the chocolate acts as quite a good barrier in keeping them fresh.
A fun variation is turning them into bandaged mummies! Swirl extra white chocolate around your ghouls with a fork to create a bandaged effect.
Have a fun gluten free Halloween!