Chip Lover's Cupcakes
Taste of Home
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Making chocolate chip cookies is a challenge with three teenagers who are always grabbing the dough to "sample." Their love of cookie dough inspired the recipe for these cupcakes that adults will enjoy, too. —Donna Scully, Middletown, Delaware
SERVINGS: 18
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 20 min. + cooling
Ingredients:
- 1 package (18-1/4 ounces) white cake mix
- 1/4 cup butter, softened
- 1/4 cup packed brown sugar
- 2 tablespoons sugar
- 1/3 cup all-purpose flour
- 1/4 cup confectioners' sugar
- 1/4 cup miniature semisweet chocolate chips
- BUTTERCREAM FROSTING:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 4-1/2 cups confectioners' sugar
- 4 tablespoons milk, divided
- 1-1/2 teaspoons vanilla extract
- 1/4 cup baking cocoa
- 18 miniature chocolate chip cookies
Directions:
Prepare cake batter according to package directions; set aside. For filling, in a small mixing bowl, cream the butter and sugars. Beat in flour and confectioners' sugar until blended. Fold in chocolate chips.
Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, cream butter, shortening and confectioners' sugar. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting.
Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert #21 star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie. Yield: 1-1/2 dozen.