I saw these cupcakes on Cupcakes Take the Cake and then feverishly searched the internet for a recipe. They are simple to make and very tasty. Give them a try!
Chocolate Chip Cookie Dough Cupcakes (from The Cake Mix Doctor)
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 roll of refrigerated cookie dough
Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Set the pans aside.
Cut refrigerated cookie dough into 24 equal(ish) pieces and freeze while preparing cupcake mix.
Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it about half way full. Place a frozen cookie dough piece on top of each cupcake.
Bake the cupcakes for 23 to 27 minutes or until they are golden and spring back when lightly pressed with your finger. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting. They may sink a bit in the center.
Cream Cheese Buttercream Icing (from Bakerella)
1/2 cup butter, softened
8 ounces cream cheese, softened
1/2 cup unsweetened cocoa powder
1 pound confectioner’s sugar
1 tsp vanilla
Approx. 3 TBS milk
Cream the butter and cream cheese with a mixer. Add the cocoa and vanilla. Add the confectioner’s sugar in small batches and blend on low until combined. Scrape down the sides with each addition. Add 1 TBS of milk at a time until you get the consistency you desire. Ice the cupcakes.
Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
The Cupcake Doctor says…
If you use the 18-ounce logs of refrigerated chocolate chip cookie dough (instead of the 1-pound packages of frozen dough), cut them into 24 equal pieces and freeze them before using them in this recipe. It’s important to use frozen dough, because you don’t want it to bake completely and become a cookie. You want the center to be gooey when you bite into it.