- 22
Ingredients
- 24 paper liners for cupcake pans (2 1/2-inch size)
- 1 package (18.25 ounces) plain yellow cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 1 cup whole milk
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 package (1 pound) frozen cookie dough
- Chocolate Buttercream (see below)
Preparation
Step 1
1. Place rack in center of oven and preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set pans aside.
2. Place cake mix, pudding mix, milk, oil, eggs, and vanilla in large mixing bowl. Blend with electric mixer on low speed for 30 seconds. Stop machine and scrape down sides of bowl with rubber spatula.
Increase mixer speed to medium and beat 2 minutes more, scraping down sides again if needed. Batter should look well blended. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds full. (You will get between 22 and 24 cupcakes; remove empty liners, if any.) Cut frozen dough pieces in half to make 24 pieces. Place frozen cookie dough piece on top of each cupcake. Place pans in oven.
3. Bake cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove pans from oven and place them on wire racks to cool for 5 minutes. Run dinner knife
around edges of cupcake liners, lift cupcakes up from
bottoms of cups using end of knife, and pick them out of cups carefully with your fingertips. Place them on wire rack to cool for 15 minutes before frosting. They may sink a bit in center.
4. Meanwhile, prepare Chocolate Buttercream.
5. Place heaping tablespoon of frosting on each cupcake and swirl to spread it out with short metal spatula or spoon, taking care to cover tops completely. Cupcakes are ready to serve.
Store these cupcakes, in cake saver or under glass dome, at room temperature for up to 3 days or in refrigerator for up to 1 week. Or freeze them, wrapped in foil or in cake saver, for up to 6 months. Thaw cupcakes overnight in refrigerator before serving.
*Chocolate Buttercream Frosting:*
6 tablespoons butter, room temperature
1/2 cup unsweetened cocoa powder
2 1/2 confectioners sugar, sifted
3 tablespoons milk, or more as needed
1 teaspoon pure vanilla extract
1. Place butter in medium-size mixing bowl and beat with electric mixer on low speed until fluffy, 30 seconds. Stop mixer and add cocoa, sugar, milk and vanilla a bit at a time, beating with mixer on low speed until the confectioners sugar is well incorporated, 1 minute.
2. Increase mixer speed to medium and beat frosting until light and fluffy, 1 minute longer. Beat in up to 1 tablespoon more milk if frosting seems too stiff. Use frosting at once.
Makes 2 1/2 cups