Chocolate Chip Cookie Dough Cupcakes with Cookie Dough Frosting

By carvalhohm

Ingredients

• For Cupcakes:
• 1 box yellow cake mix, plus ingredients on back of box
• 1 small box SF/FF French vanilla pudding mix
• 1/2 tsp vanilla extract
• For (eggless) Cookie Dough:
• 2 sticks butter, softened
• 3/4 cup brown sugar
• 3/4 cup sugar
• 4 T milk
• 1 T vanilla extract
• 1/4 tsp salt
• 2 1/2 cups all-purpose flour
• 3/4 cup mini chocolate chips
• For Cookie Dough Frosting:
• 3 sticks butter, softened
• 3/4 cup brown sugar
• 4- 4.5 cups powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2-3 T milk, if needed
• Mini chocolate chips, for sprinkles

Details

Adapted from thedomesticrebel.com

Preparation

Step 1

1. First, prepare cookie dough in large bowl: Beat together butter and both sugars until creamy. Beat in milk and vanilla. Lastly, slowly beat in flour and salt. Stir in chocolate chips. Using small cookie dough scoop, portion out cookie dough into small balls and place on rimmed baking sheet. Freeze for several hours or overnight until completely firm and frozen. This is KEY.

2. Once cookie dough is frozen, preheat oven to 350 degrees . Line 2 muffin pans with paper liners. In a large bowl, prepare cake mix according to package directions. Stir in pudding mix and the vanilla extract. Using your small cookie dough scoop, fill muffin cups about 2/3 full (one heaping scoop did it for me). Place one cookie dough ball right in the center of the cupcake. Do not top with more batter; the dough will sink a little as the cake rises. Bake, approximately 15-18 minutes or until toothpick inserted in (cake part) comes out clean or with little moist crumbs. Cool completely. Tops of your cakes may have signs of cookie dough (mine did). That’s okay! It’ll be covered by frosting anyways.

3. Once cupcakes are cooled, make frosting. In large bowl of stand mixer, beat together softened butter and brown sugar until creamy, about 2 minutes. Slowly add powdered sugar, one cup at a time, until you’ve reached stiff but spreadable consistency. Beat in vanilla and milk, if too stiff, for 1 minute. Once desired consistency is reached, pipe frosting onto cooled cupcakes and sprinkle with remaining chocolate chips. Store in fridge.