Do you see what I see? Look closely at that little cupcake. Is there something hiding amongst the fluffy golden cake?
Yes, yes there is. Do you know what it is??? Well, if you guessed cookie dough, then you are exactly right. (If you missed that one, you need to start reading the titles of my posts a little more closely. LOL! :) Now I realize a cookie dough infiltrated cupcake seems a bit sinful, but hey, that's what we're all about here at Sinful Southern Sweets. Right?!?! Right..
I have been studying this recipe for quite some time. I finally took the plunge. It is every bit as indulgent as you are imagining it to be. Now, Mr. Sweets believes I ruined the cupcakes with the rich chocolate icing. He thinks the icing made them "too sweet." Those of you who have followed my blog for very long know, I do not recognize vile statements such as this. So,don't listen to him. He's an amateur at this whole "sinful" thing. Though, if you're so inclined, I suppose you could leave the icing off. But, you're doing so at your own risk :) Enjoy!
Chocolate Chip Cookie Dough Cupcakes
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup miniature semisweet chocolate chips
- 1 (18.25 ounce) box yellow cake mix
- 1 1/3 cups water
- 1/3 cup canola oil
- 3 eggs
- Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
- Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- 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.