Chocolate Chip Cookie Dough Cupcakes
more at my food blog HERE
1 18 ounce package of cookie dough
24 cupcake liners
8 chocolate chip cookies, ground to sand in the food processor
1 18.25 ounces box of yellow cake mix
1 3.4 ounce box of vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
Put the cake mix, pudding mix, milk, oil, eggs, and vanilla in your big mixing bowl.
Mix with an electric mixer until combined (2 minutes-ish) scraping down the sides again if needed. The batter should look well blended.
Take a 1/4 cup measuring cup to scoop batter into each lined cupcake cup for a total of 24 cupcakes.
Push a frozen cookie dough chunk in the middle of each cupcake.
Bake the cupcakes until they are goldeny done - for about 20 to 25 minutes.
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.
Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.