Here we go again…but this time, with cookie dough and cupcakes. As I’ve said before, when I’m making cookies, I have to hide the dough from my husband because he’ll come scraping the bowl…but being the worry wart that I am, the thought of anyone consuming raw eggs makes me nervous. Ick. That’s actually what I love so much about the chocolate chip cookie dough brownies. The texture, consistency and flavor are all exactly like the real cookie dough, minus the raw eggs…and doesn’t have to be stored in the refrigerator! Score.
Since it seems like most people love chocolate chip cookies, it’s what I would consider a “safe” cupcake for people… Meaning that most people are probably going to love it, especially considering there’s a soft chocolate chip cookie inside. My brother had his concerns. He said that he’s really not that much of a cookie dough fan, but I asked him just to try it anyway. He ate two… And his wife told me to get those things out of the house. Trust me, that’s a compliment. 😉
Next time, I’ll just have to make sure that I make an extra batch of these, because they turned out to be quite popular. How could they not? Cupcakes, chocolate icing, chocolate chips and a soft gob of chocolate chip cookie inside….Yes please, I’ll take several of those.
1 box Duncan Hines yellow cake mix
1 small box instant vanilla pudding
1 cup oil
1/2 cup water
8 oz. sour cream
1 cup mini chocolate chips
1 1/2 packages pre-made cookies (enough for 36 cupcakes)
Combine first six ingredients and beat well, using electric mixer for about 3-4 minutes. Stir in chocolate chips. Using ice cream scoop, put batter into lined muffin pan. Press one piece of cookie dough in each cup, pushing down as far as it will go. Take a spoon and spread batter over top of cookie. Bake at 350 degrees for approximately 25 minutes, until tops are a light brown in color.
1 lb. confectioners sugar
1 stick butter, softened
1/3 cup water
1/2 cup baking cocoa
1 can Duncan Hines classic chocolate icing
Combine all ingredients in electric mixer (I use a standing mixer) and beat well for 5-7 minutes. Pipe on top of cupcakes with decorator bag and decorating tip. Top with sprinkles of mini chocolate chips.
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