Making chocolate chip cookies is a challenge with three teenagers who are always grabbing a sample of the dough. Their cookie dough cravings inspired the recipe for these cupcakes that adults will enjoy, too.
—DONNA SCULLY MIDDLETOWN, DE
PREP: 30 MIN. • BAKE: 20 MIN. + COOLING • MAKES: 1 1/2 DOZEN
1package white cake mix (regular size)
1/4cup butter, softened
1/4cup packed brown sugar
2tablespoons sugar
1/3cup all-purpose flour
1/4cup confectioners’ sugar
1/4cup miniature semisweet chocolate chips
BUTTERCREAM FROSTING
1/2cup butter, softened
1/2cup shortening
4 1/2 cups confectioners’ sugar
4tablespoons 2% milk, divided
1 1/2 teaspoons vanilla extract
1/4cup baking cocoa
18miniature chocolate chip cookies
1. Prepare cake batter according to package directions; set aside. For filling, in a small bowl, cream butter and sugars until light and fluffy. Gradually beat in the flour and confectioners’ sugar until blended. Fold in chocolate chips.
2. Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with the remaining batter.
3. Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
4. For frosting, in a large bowl, cream the butter, shortening and confectioners’ sugar until smooth. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with the remaining frosting.
5. Stir the baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert star tip. Fill bag with the chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie.