Chocolate should be a food group, don’t you think? I mean c’mon! Everything’s better with chocolate on it! Okay, maybe not everything…but you’ve got to admit, a little chocolate does make things better. At least for me it does. I’m a bit of what some would call a choco-holic. I admit…it’s a problem. I love chocolate cake! And I love chocolate cookies! Seriously, I go through a package of Oreos in a few days! It’s my guilty pleasure. At night I look forward to my crunchy, sweet 10 o’clock snack while hubby and I catch up on Netflix. And by the way, Oreos are milk and egg-free! Score!
This recipe is the perfect marriage of chocolate cake and chocolate cookie. Yum! But don’t fret…I realize I’ve got to balance out all that chocolate going on. So, I do this with a dairy-free cream cheese frosting which adds just a hint of tang. These little gems are seriously good!
Dairy-free/Egg-free Chocolate Cupcakes w/ Cookies & Cream Frosting-makes about 15 cupcakes
Chocolate Cake Batter:
- 1 box “dairy-free, egg-free” Chocolate Cake Mix
Cookies & Cream Frosting:
- 6oz. dairy-free “cream cheese”
- ½ cup vegan butter
- 3 cups of confectioner’s sugar
Prepare cake mix according to package. I use Cherrybrook Kitchen cake mixes because they’re allergy friendly, and don’t contain milk or egg. Pour batter into lined cupcake pan and bake according to instructions. Let cool.
To make the frosting simply beat the vegan butter and dairy-free cream cheese together. Add in sugar a cup at a time and continue to beat until fully incorporated. Gently fold in crushed Oreos.
Top each cupcake with a generous amount of frosting and a cookie, then enjoy!