Crazy Chocolate Chip Cake with Coconut Cream Cheese Frosting

Just before my third child’s 1st birthday, she had a severe allergic reaction to eggs. I took her to an allergist where she was diagnosed with a peanut, egg, soy, and shellfish allergy. Luckily, she slowly outgrew each allergy one by one and can enjoy anything she wants to eat. But for those first 6 years, I spent a lot of time finding and development egg-free recipes.

These little chocolate morsels foot the egg-free bill and the original recipe is also dairy-free. Once I find a gluten-free, egg-free, dairy-free, sugar-free recipe, I’ll let you know but I have a feeling it may taste like cardboard.

Now for some product endorsement… Williams-Sonoma mini muffin pan is amazing. The only disadvantage is that the liners are exclusive to Williams-Sonoma. They aren’t expensive, just inconvenient if you live in a little town in Northern Utah that doesn’t even have a stoplight. (Thank you free shipping!)

Secondly, if you do not own any cookie scoops, GO BUY THEM! 1 tablespoon, 2 tablespoons, and 3 tablespoons. Buy a high quality scoops like Papered Chef or Norpro. In advance, you are welcome.

My teenage daughter, the cookie scoop snob, came home the other day and said, “I don’t even know how my friend’s make cookies. They just use spoons!” People, take the splurge. Do not deprive your children or yourself any longer.

Crazy Chocolate Chip Cake with Coconut Cream Cheese Frosting
Recipe Type: Cake
Cuisine: Dessert
Author: Courtney Bleggi Wallin
  • CAKE
  • 1 2/3 cups flour
  • 1 small package instant chocolate pudding
  • 1 cup sugar
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup water
  • ½ cup coconut oil, melted
  • ½ cup sour cream
  • 1/3 cup milk
  • 1 tablespoons vinegar
  • 1 teaspoon vanilla
  • ¾ cup semi-sweet mini chocolate chips (Trader’s Joes Chocolate Chunks substitute like a dream here.)
  • 1/2 cup butter, softened
  • 1 brick light cream cheese or Greek Yogurt Cream Cheese
  • 1 teaspoon coconut extract
  • 3-4 cups powdered sugar
  • Approximately 1 tablespoon milk or half and half
  1. Bring all ingredients to room temperature.
  2. In a bowl, sift together dry ingredients.
  3. In another bowl, mix wet ingredients together then gently combine with dry mixture.
  4. Fold in chocolate chips.
  5. Pour into a well-greased and floured pan. Only fill muffin liners 2/3 full.
  6. Bake at 350 degrees until the cupcakes spring back when touched. These are better slightly undercooked. Mini cupcakes: 15-17 minutes, Cupcakes: 20-22 minutes, Bundt cake: about 30 minutes.
  7. Allow cake to cool and frosting ingredients come to room temperature. (Carefully use the defrost setting in microwave if you are short on time.)
  8. In large bowl, cream butter and cream cheese with electric mixer.
  9. Add coconut extract.
  10. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  11. Add liquid and beat on high speed for 2 minutes or until light and fluffy.
  12. Keep bowl covered with a damp cloth until ready to use.
  13. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Store frosted cupcakes in refrigerator.

If you need something a little fancier than cupcakes (like this pretty little naked cake I baked for my BFFs birthday,) bake this batter in two very well-greased 8″ round pans for about 22-25 minutes or until is springs back. This batter will not rise quite as much as a cake mix recipe. It will likely be level with your liner papers. With only a slight rise, it makes a perfect layer cake because they stack nicely.

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