Dairy-Free Chocolate Chip Cookie Dough Cupcakes

20 Aug

I’ve been meaning to experiment with something dairy-free that my friend Amanda can eat, and a few days ago noticed that half of my Duncan Hines cake mixes that my mom gave me are dairy free (devil’s food and strawberry and non-butter recipe yellow)! I have been meaning to try this for a while, and thought eh, why go all out on a first experiment, so I just made everything with mixes/ready made stuff.

Dairy Free Chocolate Chocolate Chip Cookie Dough Cupcakes


  • 1/2 (1.5 cups) box Duncan Hines Devil’s Food Cake Mix
    • 2 eggs
    • 3/4 cup water
    • 1/6 cup oil
    • 3 Tbsp Cocoa Powder
    • 1 tsp vanilla
  • 12 Tbsp sized balls Immaculate Baking Chocolate Chunk Cookie Dough
  • Cool Whip
  1. Roll the cookie dough into tablespoon sized balls and freeze until solid. THIS IS VERY IMPORTANT, otherwise they will just melt into the batter and be unnoticeable. It was already separated out like this in the package, so this was extra easy!
  2. Preheat oven to 350 degrees and prepare your cupcake pan with cupcake papers.
  3. Prepare the boxed cake mix based on its instructions. If you like it, go with it, otherwise toss in some additional cocoa-y goodness and some vanilla. I think I may have even added a pinch of salt.
  4. Fill papers 2/3 full and drop a cookie dough ball into the center of each one. Resist the urge to eat these – they are rock hard. Bake for 18-22 minutes. Test the sides of the cake to see if they’re done – the middle should stay gooey!
  5. Take them out and let them cool in the pan for a 5-10 minutes, then cool on a wire rack.
  6. Once they are completely, and I mean COMPLETELY cool, frost them with the whipped cream and eat!!

This made 14 cupcakes, and everyone at work loved them. Now I just have to figure out when I can get them to Amanda!! Hehe, on Halloween scaredy cat napkins with fake strawberry milk (milk with pink food coloring)!


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