Chocolate Chip Cookie Dough Cupcakes (Dairy-Free)

These Chocolate Chip Cookie Dough Cupcakes are so delicious. It’s a yellow cupcake with melted chocolate chunks and eggless edible cookie dough frosting. It’s the perfect dessert for cookie dough lovers. And for anyone that can’t have dairy! These cupcakes use vegan butter and almond milk to make them dairy-free.

Who doesn’t love some good ol’ raw cookie dough? This edible cookie dough frosting is made without eggs and the flour is cooked to kill any bacteria so that it is safe to eat. I used vegan butter in the frosting and almond milk in the cupcakes so that they would be completely dairy-free. The yellow cupcakes are baked with chocolate chunks to give them some more chocolatey goodness. 

I made these cupcakes for a family picnic and they were a hit! Everyone loved them and much to my surprise the frosting held up pretty well in the heat. They were only outside for a couple of hours and as I watched the little mini chocolate chips start to get all shiny and melty looking I really expected the whole frosting to just slide off the cupcake. I put the cupcake carrier in the shade while we played a game of horseshoes and they were still just as tasty afterward. I also learned I really suck at horseshoes apparently. Tips anyone? 😅

Kitchen Tools Needed

These Chocolate Chip Cookie Dough Cupcakes are quick to make and so worth the effort.  Here’s what you need to make them:

• Large mixing bowl
• Cupcake pan
• Baking tray
• Cupcake liners
• Cutting board
• Knife

Ingredients Used to Make Chocolate Chip Cookie Dough Cupcakes

I made these Chocolate Chip Cookie Dough cupcakes dairy-free, so if you don’t want to use vegan butter or nut milk then normal butter and dairy milk will work just as great. These are the ingredients used:

• Vegetable shortening
• Sugar
• Eggs
• Vanilla
• Almond milk
• Baking powder
• Salt 
• Flour
• Semi-sweet baking chocolate
• Vegan butter
• Brown sugar
• Mini chocolate chips

How to Make Chocolate Chip Cookie Dough Cupcakes

Edible Cookie Dough Frosting

1. Start by preheating the oven to 350F and lining a cupcake pan with cupcake liners.
2. I make the edible cookie dough first because it needs 30 minutes in the fridge before frosting the cupcakes. First, spread the flour onto a baking tray and cook in the oven for 5 minutes.
3. While the flour is cooking add the vegan butter and sugars to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy.
4. Add the vanilla and milk and mix until combined. With the mixer on low speed, slowly start adding the cooked flour into the bowl, scraping the sides with a rubber spatula when necessary. Add more milk, ½ tablespoon at a time if needed. With a rubber spatula or wooden spoon fold the mini chocolate chips into the cookie dough. Put the edible cookie dough in the fridge for 20-30 minutes and start baking the cupcakes. 

Chocolate Chip Cupcakes

1. Add the shortening and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy. Add the vanilla and eggs one at a time and mix until thoroughly combined.
2. In a separate bowl, sift the dry ingredients together. With the mixer on low alternate the dry ingredients and almond milk, starting and ending with the dry ingredients. Beat on high speed for 2-3 minutes, scraping the bowl with a rubber spatula when necessary. 
3. Chop up the semi-sweet baking chocolate into small chunks. You could also buy a bag of chocolate chunks if you want to save time, but I prefer using baking chocolate because it melts into the cupcakes better. Chocolate chips/chunks are meant to hold their form whereas the baking bars will melt quicker and easier and it’s just overall better in my opinion.
4. Fold the chocolate chunks into the cupcake batter. Using a cookie scoop or spoon fill each cupcake liner ⅔ the way full. Bake for 21-24 minutes until a toothpick inserted in the center comes out clean.

5. Let cupcakes cool completely on a wire rack before frosting. Because the frosting is edible cookie dough it’s stiffer than a buttercream frosting would be which means it is pretty difficult to pipe. I used a butter knife to spread the edible cookie dough onto the cupcake. If you really want to pipe the frosting then simply add about 1 tablespoon extra milk to the edible cookie dough, but this will change the consistency to be more like frosting than cookie dough.

Why Do I Need to Cook The Flour?

It is unsafe to eat raw flour. When the grains are processed into flour it doesn’t kill any bacteria or harmful germs that they could have been exposed to.  Therefore, flour is considered a raw food item and it should not be eaten before it’s cooked. Thankfully, it is super easy to cook flour! All you have to do is spread the flour on a baking tray and cook it for 5 minutes in the oven set at 350F. You can also store cooked flour in an airtight container to use in the future.

More tasty desserts to try!

• Maple Bacon Cupcakes
• Nutella Sugar Cookies
• Lemon Raspberry Cupcakes
• Chewy Peanut Butter Cookies