I learned this, of course, when I found myself with a boatload of extra Funfetti cake mix and cookie dough from making a Cookie Cake Pie, and decided to make a batch of cupcakes with a dollop of dough dropped in each cup of batter before baking.
First: A heads up: the cookie dough will sink--the cake will bake around and over the dough. But this is OK, because each one has an unexpected, gooey little sugar bomb inside.
Note: It will be gooey, by the way, so if you are worried about things like, oh, salmonella, use an egg-free cookie dough.
Chocolate Chip Cookie Dough-filled Cupcakes
Components
1 box Funfetti or Rainbow chip cupcake mix1/2 batch of chocolate chip cookie dough (um, bake the rest as cookies)1 batch fudge buttercream (recipe below, as found on AllRecipes) Procedure
Prepare cupcake batter per box instructions--but before baking, fill the cups about 2/3 full, then give each one an added dose of awesome by adding a generous spoonful of cookie dough. Bake as directed on box instructions. Remove from oven and let cool. Meanwhile, make the frosting (recipe below). When the cupcakes are room temperature, frost liberally, and enjoy. Chocolate Fudge Buttercream
1/2 cup butter1/4 cup shortening1/3 cup unsweetened cocoa powder2 cups confectioners' sugar2 tablespoons milk1 cup hot fudge topping1 teaspoon vanilla extract Procedure
Cream together the butter or margarine with the shortening. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
jul 11 2010 +