Chocolate Chip Cookie Dough Cupcakes

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I saw this recipe on a recipe blog by ladies on thenest.com. What in the world could be better than cookie dough and cupcakes together? In my world, not much.

This was my first time making the recipe and afterwards I noticed there are some changes that should occur, so I'm including those.



Chocolate Chip Cookie Dough Cupcakes 
Source: The Nest
Yield: 24 cupcakes
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Ingredients:
    • 24 paper cupcake liners
    • 1 package (18.25 oz) plain yellow cake mix
    • 1 package (3.4 oz) vanilla instant pudding
    • 1 cup whole milk
    • 1 cup vegetable oil
    • 4 large eggs
    • 1 tsp vanilla extract
    • 18 oz. refrigerated cookie dough log
    • chocolate or vanilla icing

Directions:
1. Cut the cookie dough into 1/2 in slices, then cut in half. Put on a cookie sheet and stick in the freezer for at least 30 minutes, but up to overnight.
2. Preheat the oven to 350 and line cupcake tins with the liners.
3. Put the cake mix, instant pudding mix, milk, oil, eggs and vanilla into a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the mixer, scrap down the sides of the bowl with a spatula and turn the mixer back on to medium speed and let run for 2 minutes.
4. Scoop the batter into the cupcake liners about 1/3 of the way full.
5. Put a chunk of the cookie dough on top of the cupcake.
6. Bake the cupcakes for 18-23 minutes. They should look a little undone and slightly golden. They will spring back if you touch them.
7. Cool the pans on a wire rack for 5 minutes. Remove cupcakes and cool on wire racks for 15 minutes. They might sink a bit in the center.
8. Once completely cool, decorate with frosting.

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