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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 18 |
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Ingredients:
1 package (18-1/4 ounces) white cake mix |
1/4 cup butter, softened |
1/4 cup packed brown sugar |
2 tablespoons sugar |
1/3 cup all-purpose flour |
1/4 cup confectioners' sugar |
1/4 cup miniature semisweet chocolate chips |
buttercream frosting |
1/2 cup butter, softened |
1/2 cup shortening |
4-1/2 cups confectioners' sugar |
4 tablespoons milk, divided |
1-1/2 teaspoons vanilla extract |
1/4 cup baking cocoa |
18 miniature chocolate chip cookies |
Directions:
1. Directions:
2. Prepare cake batter according to package directions; set aside.
3. For filling, in a small bowl, cream butter and sugars until light and fluffy.
4. Gradually beat in flour and confectioners' sugar until blended.
5. Fold in chocolate chips.
6. Fill paper-lined muffin cups half full with cake batter.
7. Drop filling by tablespoonfuls into the center of each; cover with remaining batter.
8. Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean.
9. Cool for 10 minutes before removing from pans to wire racks to cool completely.
10. For frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until smooth.
11. Beat in 3 tablespoons milk and vanilla until creamy.
12. Set aside 1 cup frosting; frost cupcakes with remaining frosting.
13. Stir baking cocoa and remaining milk into reserved frosting.
14. Cut a small hole in a corner of a pastry or plastic bag; insert star tip.
15. Fill bag with chocolate frosting.
16. Pipe a rosette on top of each cupcake; garnish with a cookie.
17. Yield: 1-1/2 dozen.
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