Nobody's going to challenge the idea that cupcakes are delicious. It's like, fact.
But you know what? They're even better when stuffed with cookie dough.
I learned this, of course, when I found myself with a boatload of extra Funfetti cake mix and cookie dough from making a Cookie Cake Pie, and decided to make a batch of cupcakes with a dollop of dough dropped in each cup of batter before baking.
Now, if you've never done it yourself, here's what you can expect.
First: A heads up: the cookie dough will sink--the cake will bake around and over the dough. But this is OK, because each one has an unexpected, gooey little sugar bomb inside.
Note: It will be gooey, by the way, so if you are worried about things like, oh, salmonella, use an egg-free cookie dough.
Second, and perhaps more importantly: It will delight you and your friends to eat them.
Now, I'm going to confess: my favorite delivery method is with either Funfetti or Rainbow Chip cake (a mix. Yup, I said it). But please, please, please: Make your own frosting. It's so easy, and it adds an extra dimension of delicious to this ever-so-slightly trashy (but delightfully so) treat.
Here's the recipe I used.
Chocolate Chip Cookie Dough-filled Cupcakes
- 1 box Funfetti or Rainbow chip cupcake mix
- 1/2 batch of chocolate chip cookie dough (um, bake the rest as cookies)
- 1 batch fudge buttercream (recipe below, as found on AllRecipes)
- Prepare cupcake batter per box instructions--but before baking, fill the cups about 2/3 full, then give each one an added dose of awesome by adding a generous spoonful of cookie dough.
- Bake as directed on box instructions.
- Remove from oven and let cool.
- Meanwhile, make the frosting (recipe below). When the cupcakes are room temperature, frost liberally, and enjoy.
Chocolate Fudge Buttercream
- 1/2 cup butter
- 1/4 cup shortening
- 1/3 cup unsweetened cocoa powder
- 2 cups confectioners' sugar
- 2 tablespoons milk
- 1 cup hot fudge topping
- 1 teaspoon vanilla extract
- Cream together the butter or margarine with the shortening.
- Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
- Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
P.S. In case you were wondering how the Cookie Cake Pie came out? Delicious.