Dairy-free, Egg-free Chocolate Cupcakes w/ Cookies & Cream Frosting



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!Cupcake1



Allergy-friendly Shopping Haul


Hi guys!

I know…I’ve had writer’s block for like a year and a half.  At this point…you can’t even make excuses or try to give reasonable explanations for that long of a hiatus, you just have to apologize ( I am truly sorry), ask for forgiveness (please forgive me), and do better.  Which, I plan to do.  I got my second wind…and I’m about to soar!

Okay, moving along….here’s today’s post.  It’s a haul! Yay!

Keep in mind, as always…what we consider allergy-friendly (milk-free, egg-free) may not be allergy-friendly for you.  Always, always check ingredients.  So, here’s a little about each of the items in today’s haul.

Hampton Creek’s Just Italian:  Love it!  Tastes great! A little heavy on the spice though. I found it at Walmart, so I didn’t have to search multiple stores, which is great. No egg, No dairy…win! win!

Hampton Creek’s Just Mayo:  Ya’ll know I love this stuff! ‘Nuff said.

Sky Valley’s Korean BBQ sauce:  It’s vegan, so I’m excited to try it.  I haven’t yet, but i’ll be particularly surprised if it tastes even remotely authentic.  My best friend is half Korean, so I’ve eaten a fair share of Korean BBQ so far in my adult life, and i’ll probably judge this stuff pretty hard. I’ll keep you guys posted.

Organicville Marinara Sauce:  It’s vegan, so it gets my vote right there, and it happens to taste fabulous! It has just the right amount of spice, not too overwhelming.  I get it at Target, so it’s fairly easy to find.  I do have one complaint about it, it’s kind of thin in consistency, but you can fix that by adding a bit of tomato paste to it.  However, if you add paste, you may have to do some seasoning additions as well, particularly sugar.  But, all in all, it’s my go-to jar marinara sauce.

Hampton Creek’s Just Cookies: They’re dairy free, and egg free.  I found these at Target and was super stoked!  But, when I looked on the back of the package, it did say “may contain milk”…bummer:(  That means, I won’t be giving it to my DS because of the risk of contamination, but my husband and I will eat them.  I got the chocolate chip, and they were really, really good.

Hampton Creek’s Just Ranch:  Best. Dressing. Ever…that’s all I’ve got to say.

Have you tried any of these products?  If so, leave me a comment and let me know your thoughts!