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Chip Lover's Cupcakes

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

18 ServingsPrep: 30 min. Bake: 20 min. + cooling

Ingredients

1 package white cake mix (regular size)
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 2% 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 bowl, cream butter and sugars until light and
fluffy. Gradually 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.

2 of 2

Chip Lover's Cupcakes (continued)

Directions (continued)

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 bowl, cream the butter, shortening and
confectioners' sugar until smooth. 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 star tip.
Fill bag with chocolate frosting. Pipe a rosette on top of each
cupcake; garnish with a cookie. Yield: 1-1/2 dozen.