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Cupcakes

Chocolate Chip Cookie Dough

Cami SanRomani Recipe shared by:
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If you can't decide if you want cookies or cupcakes - why not have BOTH! These cupcakes are the best of both worlds! Rich devi's food cake surrounding a chocolate chip cookie dough center. Genius. :)

  • Hands-On Time: 15 Minutes
  • Total Time: 25 Minutes
  • Servings: 24
  • Rating:

Ingredients

  • 1 (18.25 ounce) package Duncan Hines Devil’s Food cake mix
  • 1 (5.9 ounce) package instant chocolate pudding mix
  • 1 cup sour cream
  • 1 cup vegetable oil
  • 4 eggs
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon instant espresso granules
  • 1/2 cup warm water
  • refrigerated chocolate chip cookie dough
  • Vanilla Buttercream:
  • 3 sticks unsalted butter, softened
  • pinch of kosher salt
  • 1 tablespoon vanilla extract
  • 2 pounds confectioners’ sugar, sifted
  • Garnish:
  • mini chocolate chips
  • mini chocolate chip cookie

Baking Instructions

  1. 1. Preheat oven to 350 degrees F. Line muffin tin with paper liners.
  2. 2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and vanilla. In a small bowl, combine instant espresso granules and warm water, stirring until dissolved. Add espresso mixture to the cake batter and stir until fully incorporated.
  3. 3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter.
  4. 4. Measure .4 ounce balls of cookie dough (about 1 teaspoon) and drop a ball of dough into each cupcake. Push down to make sure the batter covers the cookie dough.
  5. 5. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean.
  6. 6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting

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Tips

Coloring Icing

Coloring Icing

If you want the best color without making runny frosting, use professional icing tints. They make very good color and will last a long time. You can find them at hobby and craft stores.


Storing Cookies

Storing Cookies

You can store cookies in an airtight container for a maximum of three to four months. Store your crisp cookies in a container separate from your soft cookies because they need different environments to stay fresh. You should store your crisp cookies between sheets of waxed paper in a loosely covered container, whereas soft cookies should be stored in an airtight container so they stay moist and chewy.





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