Thursday, September 23, 2010

Cookie Dough Cupcakes

I know - What?  I ran across this recipe at and I thought, "What the heck, why not?!"  Let's just say they are quite yummy, but really, how could they not be when you start with a yellow cupcake with chocolate frosting?  The only tip I could give is make sure your cookie dough balls are well frozen, and don't overcook the cupcakes.  Otherwise the cookie dough turns into a rather firm cookie in the middle.  Enjoy.

Cookie Dough Cupcakes

1 1/2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 tsp vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs

1. Whisk together the flour, baking soda, and salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

2. Preheat an oven to 350 degrees. Line 24 muffin cups with paper liners.

3. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes.

The kids loved 'em.  I did too, and I discovered I enjoyed them more the next day (vs. warm). Yes, I had two :)

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