DISCLAIMER: You’ll never want to look back again.
So, I found this intriguing recipe for these cupcakes and I tried them out. Took them to the office and, bam, they were a hit. The recipe isn’t my own, but I just had to share it anyhow. Ladies and gentlemen… let’s get baking!
CHOCOLATE CHIP COOKIE DOUGH CUPCAKES
Some time (It’s a 2-night process people)
1 box cake mix (I used Duncan Hines Vanilla) (or make your own)
1 jar frosting (I used Duncan Hines Butter Cream) (or make your own)
For the Cookie Dough Filling:
(recipe from www.cupcakefridayproject.com)
* 1 cup flour
* 1/4 tsp salt
* 3/8 cup butter, unsalted and melted
* 1/2 cup brown sugar
* 1/4 cup sugar
* 2 tbsp whole milk (I used 1%)
* 1 tsp vanilla
* 1/2 cup mini semi-sweet chocolate chips (more or less, or more)
So, the night before you want to eat these cupcakes, make the cookie dough as follows:
Mix the melted butter and both sugars, you know, till it’s easy to stir.
Add the vanilla and milk.
Gradually add the flour and salt.
Add the chocolate chips and mix.
Now, you’re going to need a cookie sheet lined with parchment or freezer paper. Alright, so take the cookie dough and roll it into 30 small cylinders or balls. Remember, they’ve got to fit inside the cupcake, so how big?
Then, freeze them overnight—or until you make the cupcakes. (or about 2 hours)
Wait, wait wait…
Now, preheat the oven and follow those cupcake making directions. When you fill the cupcake tins, don’t fill them up quite as much as you normally would–displacement people. Then, drop a little cookie dough cylinder in each. Then, put them in the oven. Bake according to cupcake directions.
Wait, wait wait…
Ta da! Cool. Frost. And sprinkle some mini chocolate chips on top. Enjoy!
*I do not understand how food bloggers take photos as they cook. It amazes me. Hence, I do not have a good photo I took of these, but I’m so glad those food bloggers exist!