Yellow cupcakes with chocolate chip cookie dough in the middle. Yum!
Cupcake Ingredients
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 package (1 pound) frozen cookie dough
Cupcake Preparation
- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
- Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended.
- Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)
- Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven.
- Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool before frosting. They may sink a bit in the center.
Frosting Ingredients
8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
3 cups confectioners’ sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract
Frosting Preparation
- Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds.
- Stop the machine and add the confectioners’ sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute.
- Increase the speed to medium and beat until light and fluffy, 1 minute more.
- Add 1 to 2 tablespoons more milk if the frosting is too stiff.
Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.
Note: Make sure the dough is frozen, not refrigerated. This is so that the cookie dough remains gooey instead of completely baked. Trust me, it’s good!
Cupcake and frosting recipes from 52 Cupcakes [1].