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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 18 |
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Making chocolate chip cookies is a challenge with three teenagers who are always grabbing the dough to sample. Their love of cookie dough inspired the recipe for these cupcakes that adults will enjoy, too. Ingredients:
1 package white cake mix (regular size) |
1/4 cup butter, softened |
1/4 cup packed brown sugar |
2 tablespoons sugar |
1/3 cup king arthur unbleached 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 2% milk, divided |
1-1/2 teaspoons vanilla extract |
1/4 cup baking cocoa |
18 miniature chocolate chip cookies |
Directions:
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 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 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 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 remaining frosting.
5. Stir 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 chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie. Yield: 1-1/2 dozen.
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