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Ingredients
- BUTTERCREAM FROSTING:
- 1 * 1 package (18-1/4 ounces) white cake mix
- 1/4 * 1/4 cup butter, softened
- 1/4 * 1/4 cup packed brown sugar
- 2 * 2 tablespoons sugar
- 1/3 * 1/3 cup all-purpose flour
- 1/4 * 1/4 cup confectioners' sugar
- 1/4 * 1/4 cup miniature semisweet chocolate chips
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- 1/2 * 1/2 cup butter, softened
- 1/2 * 1/2 cup shortening
- 4-1/2 * 4-1/2 cups confectioners' sugar
- 4 * 4 tablespoons milk, divided
- 1-1/2 * 1-1/2 teaspoons vanilla extract
- 1/4 * 1/4 cup baking cocoa
- 18 * 18 miniature chocolate chip cookies
Preparation
Step 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.
* Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter.
* 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.
* 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.
* 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.