Thursday, June 6, 2013

Chocolate Chip Cookie Dough Stuffed Cupcakes

Hello to my favorite people!  It is so good to be back, in the kitchen, writing, creating, and sharing!  Wow, that sounded like a PBS television show.  I affectionately call it the coma channel, between the Victory Garden, Bob Ross, and the quilting lady, who needs sleeping pills?

I am BACK!  Done with sickness and back, better than ever!  Well, that might be a bit of an assumption but  I am hoping it will be true.  I think besides having double ear infection and a sinus infection, my MIND needed a break too.  I feel so refreshed.  Of course part of my excitement could be simply that I can breath again.  I can take 3 steps without hacking up a lung!  Oh, if I had a dollar for each time I said, "God, if you just make me feel better I swear I will never EVER say I am not feeling well to get out of anything again" I would be a rich woman.  By the way, the jury is still out on if this is a legit agreement. 

I have had this idea swimming in my head for awhile and decided it would be my "out of sickness" post.  I knew it wasn't going to be difficult because I used ALL box products.  Except the butter cream.  Yes, I did, and if you choose to be a better person than I, you can make your cake from scratch and the cookie dough as well.  This is a great recipe for little hands to help with.  It is fun, and when you bite in and you get cookie dough, well, come on now, that is the bomb diggity in, and of itself!

Please enjoy these!  I am on a cupcake kick, be expecting some cool stuff!!!  I will post the cupcake recipe first, and then beneath will be the chocolate butter cream recipe.  This amount of butter cream is the perfect, exact, on the dot, amount of frosting for 24 cupcakes! 

1 devils food cake or just plain chocolate cake mix
1 roll of refrigerated cookie dough (or make your own)

Prepare cake mix as directed on the back of the box.  Set bowl aside.  Line cupcake tins with liners.  Add 1 tsp cake batter to the bottom of each. 

Take the cookie dough and divide into 28 slices.  OK, that was my original intention.  I wanted enough balls for the cupcakes and a few leftover to bake plain to crumble on top.  You will get about 3-4 balls from 2 slices.  I trust you will do fine with this.  If you don't care about crumbling any on top, then by all means, just divide into 24 balls. 

Now put a ball of dough in the center of each cupcake liner.  It makes no difference if they aren't EXACTLY the same size.  Don't fret.  Just go with the flow! 

Now divide the batter among all of the cupcakes.  Just get the dough balls covered.  Make sure to press them down a bit into the batter at the bottom too. 

Now, bake according to the direction on the box.  Mine was 350 F, for 18-23 minutes.  Mine took 20 exactly.  When they are done, let them sit and cool. 

Chocolate Butter cream
1/2 cup (1 stick) softened butter + 3 tbsp 
2 cups powdered sugar
1 tsp vanilla extract
2 tbsp milk
1/4 cup cocoa powder

Mix all ingredients until smooth and creamy.  Pipe or spread with a knife on top of cooled cupcakes.  YUMMO!

Your "Eat More Cupcakes" Chefwannabe


  1. OMG, these are the best cupcakes ever!!!!!!!!!

  2. could you place a picture of the end results?

    1. Hello! There is a photo at the top of the post!! Thanks for stopping by!