I created this recipe using one of my favorite guilty pleasures, cookie dough, and a traditional yellow cupcake. The chocolaty frosting adds extra flavor to this unbeatable dessert. What’s not to love?
—MORGAN PHILLIPS CHARLOTTESVILLE, VA
PREP: 25 MIN. + CHILLING • BAKE: 15 MIN. • MAKES: 2 DOZEN
1package yellow cake mix (regular size)
1cup milk
3eggs
1/2cup butter, melted
1teaspoon vanilla extract
1tube (16 1/2 ounces) refrigerated chocolate chip cookie dough
FROSTING
2cups (12 ounces) semisweet chocolate chips
1cup heavy whipping cream
1/2cup miniature semisweet chocolate chips
1. In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter.
3. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes.
5. Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with the chocolate mixture; pipe onto cupcakes. Sprinkle with the miniature chocolate chips.