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Recipe Title:
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Chocolate Chip Cookie Dough Cupcakes |
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Recipe Category:
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Cakes & Pies
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Submitted By:
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Stacey (SEE ALL of Stacey's recipes!) |
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Location:
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Wetumpka, AL |
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Ingredients:
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24 paper liners for cupcake pans (2 1/2 inch size)
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 package refrigerated or frozen chocolate chip cookie dough |
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Directions:
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1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupcake liners and set the pans aside.
2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 1/2 to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended.
3. Seat aside 3/4 to 1 cup of the cupcake batter before filling the cupcake pans. Using the rest of the batter, spoon or scoop a heaping 1/4 cup of batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)
4. Cut the pieces of cookie dough to make 24 pieces. Place a piece of cookie dough on top of each cupcake and push it down into the batter. Top each of cookie dough with about 1 teaspoon of the reserved cupcake batter.
5. Place the pans in the oven and bake the cupcakes until they are golden and the tops spring back when lightly pressed with a finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake cups, lift the cupcakes up from the bottom of the pans using the end of the knife, and pick the cupcakes out of the pans carefully with your fingertips. Place the cupcakes on a wire rack to cool for 15 minutes longer before frosting.
6. Meanwhile, make the Fluffy Chocolate Frosting. (Look for this recipe under miscellaneous.)
7. Spoon a heaping tablespoon of frosting on top of each cupcake and swirl it with a short metal spatula or spoon to spread it out, taking care to cover the top completely. The cupcakes are then ready to serve. |
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Notes:
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These are delicious!! A big hit with family and friends. I use the cookie dough that is in a tray in the refrigerated section near the cookie dough "logs". They are already precut with 24 cookies. |
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