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Chip Lover's Cupcakes Recipe

Chip Lover's Cupcakes Recipe photo by 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

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Chip Lover's Cupcakes Recipe

Prep: 30 min. Bake: 20 min. + cooling

Yield: 18 Servings

30 20 50

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.
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.

Originally published as Chip Lover's Cupcakes in Taste of Home April/May 2007, p31

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Reviews for Chip Lover's Cupcakes

Chip Lover's Cupcakes

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Reviewed on Jun. 15, 2009 by lgriesman

my daughter and i made them this last weekend. they wre soooo good and also so easy to make we enjoyed them very much

Reviewed on Jun. 15, 2009 by ArmyMom1

The recipe says to use a white cake mix.

Follow the directions on the back of the box.

Reviewed on Jun. 10, 2009 by zoezzs

Reviewed on Jun. 09, 2009 by SUE MILLER 2

there are no ingredients for this cupcake.

Reviewed on Jun. 09, 2009 by JAC2468VERIZON.NET

Please make a rule that states to comment on a recipe ONLY after it's actually been tried.

Reviewed on Jun. 08, 2009 by betsyjo7

Reviewed on Jun. 08, 2009 by Tpostek

they sound so good i am going to try them too

Reviewed on Feb. 04, 2009 by SCHETT

My cookie dough will not hold after baking them. All the sugars form into a liquid and get rock hard on the bottom of my cupcake. Any help to fix this?

Reviewed on Jun. 22, 2008 by JennyTaylor

These are absolutely delicious! I used a French Vanilla cake mix and it turned out great. We froze the leftovers and my husband even loved them frozen! I will definitely make them again.

Reviewed on Jun. 02, 2008 by Charobic

Oh my gosh these are to die for!!! WICKED sweet! Exactly what I love!

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