Chocolate Chip Cookie Cupcakes with Cookie Dough Frosting
Vanilla cupcakes with a chocolate chip cookie dough center, and chocolate chip cookie dough frosting!
Servings 18 cupcakes
Ingredients
For cookie dough:
- 1/3 c. butter softened
- 1/3 c. packed brown sugar
- 3 tbsp. sugar
- 1/2 c. flour
- 1/3 c. powdered sugar
- 1/3 c. mini semi-sweet chocolate chips
For cupcakes:
- 1 box vanilla cake mix
- 1 c. water
- 1/2 c. oil
- 3 eggs
For frosting:
- 1/2 c. unsalted butter softened
- 1 c. packed brown sugar
- 1 tsp. vanilla
- 1 c. flour
- 3 tbsp. water
- 1 c. mini semi-sweet chocolate chips
Instructions
For cookie dough:
- In a small mixing bowl, combine butter, brown sugar, sugar, flour, and powdered sugar, and beat until well-combined.
- Fold in chocolate chips.
- Scoop the dough into 1-inch balls and place them on a lightly greased baking sheet.
- Freeze until solid. Overnight is best.
For cupcakes:
- Prepare cake mix according to package instructions. For me, this meant combining the cake mix, water, oil, and eggs.
- Place paper liners in 18 muffin cups. Fill them 2/3-full with cupcake batter.
- Place a frozen cookie dough ball gently on top of the batter in the center of each muffin cup. Do not press it down or cover it with batter. It will sink a bit as the cupcakes bake.
- Bake at 350 degrees for 18-22 minutes, or until the edges are golden brown, and a toothpick inserted near the center comes out clean.
- Cool for 15 minutes before removing cupcakes to wire racks to cool completely.
For frosting:
- In a large mixing bowl, cream the butter and brown sugar, beating until fluffy.
- Add vanilla and flour.
- Add water, adding more if needed to achieve desired consistency.
- Beat until fluffy, about 3 minutes.
- Fold in chocolate chips.
- Spread onto cupcakes.
- Store cupcakes in refrigerator. Enjoy!