Chocolate Chip Cupcakes with Cookie Dough Frosting
Chocolate Chip Cupcakes:
This recipe makes about 16 regular sized cupcakes.
2 cups of flour
1 and 1/3 cup of sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup of oil
1 cup of almond milk
1 tsp. vanilla extract
1 cup of chocolate chips
Combine ingredients in a large mixing bowl. Place in cupcake holders and bake in oven on 350′ for 20-25 minutes.
Once cooled off, top with cookie dough frosting.
Cookie Dough Frosting:
1 stick of margarine, softened to room temperature
1/4 cup of dark brown sugar
1 tsp. vanilla extract
1 1/4 cups of confectioners powder sugar
2 tablespoons soy milk
1/2 cup of mini chocolate chips
1 cup of flour
Cream margarine in a large mixing bowl. Mix in the brown sugar and blend until smooth. Add the remaining ingredients and blend until smooth. If it’s too thick or lumpy add milk to make it creamy. If it’s too loose add confectioners powder to make it thicker.
~ Recipe submitted by Nina Safar
Hi, what can I use instead of almong milk?
You can use soy milk. If you want to make it dairy, use cows milk! You can also use oj for a slightly tart taste and more of an orange color.
Almond milk: sweetened or unsweetened? Making these for Shabbos… we only have sweetened in the house, so that’s what I’ll use for now. ;-)
Just wanted to post an update that these were very yummy. My husband and son saw them on the coffee table and BOTH, independently, asked if I was “planning to bake these before Shabbos.” LOL – they just looked like blobs of cookie dough. :-D
Hi Jennifer, I used unsweetened. So glad you enjoyed them!
These are amazing and my new go-to Shabbos dessert! Thank you!
Hi, can i use coconut milk for the cupcakes?
Can I freeze them together with frosting?
I have never used coconut milk. I have used soy milk and almond milk with this recipe and OJ. I freeze my cupcakes and then frost them fresh.
Son just made these. EPIC SUCCESS
LOVE these cupcakes. A winner every time i make them!
I used rice milk because my daughter is allergic to soy. The cupcakes were great, but the chocolate chips fell to the bottom. Any way of preventing this?
You can try placing the chocolate chips in flour before putting them in the batter. This helps keep fruit from falling to the bottom.
These were so amazing! I’ve been eyeing them for a while, and needed something special to make for my friends’ birthday. They were so light and not too sweet, and really pretty and different! Everyone loved them from my 3 yr old niece to my picky father in law, and my husband who doesn’t like sweet things!! Huge crowd pleaser! I was nervous about the raw flour in the frosting, but you don’t even taste it at all! Tasted Just like cookie dough!! It was already requested that I make them again, maybe with a chocolate cake base this time!! Thanks for always sharing new twists on the classics!!