Pinterest can be such a tease! It tempts you with recipes that are supposed to change your life, but too often I find their amazing claims to be overstated. However, I was enticed by this recipe for Chocolate Chip Cookie Dough Cupcakes at the Kevin and Amanda blog which I located via Pinterest. I decided to try it out over the Memorial Day weekend.
The recipe gives directions to make the cupcakes from scratch. I confess I was looking for a short cut, so I adapted the recipe to use a mix for both the cookie dough and the cupcakes. We had a taste test in the teacher's lounge today and they were a hit, so don't think they suffered too much from using mixes. I did follow the directions from another pin "For Making a Box Cake Taste Homemade" which added a bit more richness to the cupcakes.
This recipe is definitely a keeper!
Cookie Dough Cupcakes
For the Cookie Dough:
One package Chocolate Chip Cookie Dough mix (I used the brand from Target)
For the Cupcakes:
1 Box Vanilla Cake Mix (I used Betty Crocker French Vanilla)
milk (use in place of the water)
butter (use in place of the oil)
1 teaspoon vanilla
For the Frosting:
2 sticks of butter
3/4 cup brown sugar
4 cups powdered sugar
2 Tablespoons milk
1 teaspoon vanilla
1/2 teaspoon salt
3/4 cup mini chocolate chips
1. Prepare the cookie dough mix. Follow the directions on the package, combining the mix with melted butter. OMIT THE EGGS!! (Yes, you can eat any little leftover bits!)
2. Divide the dough into 24 small balls. I put mine in mini cupcake tins, but you could put them on a cookie sheet. Put in the freezer for 2 to 3 hours until hard.
3. When the cookie dough is frozen, prepare the cake mix. Follow the directions on the cake mix package for the number of eggs, but replace the amount of oil with melted butter and the amount of water with milk. Add a teaspoon of vanilla. Use your mixer to combine according to package directions.
4. Put 24 cupcake liners in a muffin tin. Add about 2/3 of a cup of batter to each cupcake liner. Then drop the frozen cookie dough right on top. Bake according to package directions.
5. The batter will rise and cover the cookie dough. There might be a slight indentation on top where a tiny bit of dough will peak through like a belly button when done. Let the cupcakes cool completely.
6. To make the frosting: Combine the brown sugar and butter with a mixer. Then add the powdered sugar, milk, salt, and vanilla and blend until smooth. Reserve about 2 tablespoons of the chocolate chips and blend the remaining chips into the frosting by hand.
7. Top the cupcakes with a mound of frosting and garnish with a few chocolate chips on top.
8. Keep in the refrigerator - I think the "dough" tastes best when it is firm!
This is what they look like inside! Yummy!