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    • Maggie Gill

      Chocolate Chip Cookie Dough Cupcakes yield | 24 cupcakes Ingredients For the Cupcakes 1 (18.25 ounce) package devil’s food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 2 teaspoons pure vanilla extract 1 tablespoon instant espresso granules 1/2 cup warm water Directions 1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray. 2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and vanilla. In a small bowl, combine instant espresso granules and warm water, stirring until dissolved. Add espresso mixture to the cake batter and stir until fully incorporated. 3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well. 4. Measure .4 ounce balls of cookie dough (about 1 teaspoon) and drop a ball of dough into each cupcake. Be sure to use a spoon to completely cover the dough ball with batter. 5. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. 6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting. For the Frosting: Ingredients 3 sticks unsalted butter, softened pinch of fine grain sea salt 1 tablespoon clear vanilla extract 2 pounds confectioners’ sugar, sifted 4-6 tablespoons heavy cream or milk Directions 1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended. 2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy. For the Garnish 1. Garnish your cupcakes with mini semi-sweet chocolate chips and a mini chocolate chip cookie. 2. To make the mini cookies, I simply measured out 24 .4 ounce (about 1 teaspoon) balls of dough and baked them according to package directions (about 8-10 minutes). Allow mini cookies to cool completely before adding them to the cupcakes. Notes: -If you are choosing to garnish your cupcakes, make sure you do this immediately after you frost your cupcakes. Once the top layer of the buttercream hardens, nothing will stick to the frosting. -If you do not have instant espresso powder, you can simply omit it from the recipe. You can typically find this product in the coffee aisle of most supermarkets.

    • Ella Smith

      Chocolate Chip Cookie Dough Cupcakes ~ These glorious gems of chocolate goodness are topped with my favorite vanilla buttercream frosting recipe, mini chocolate chips, and a cute little cookie. Not only did I top these Chocolate Chip Cookie Cupcakes with a miniature cookie, I also baked a little ball of dough into their centers.

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