They were, as promised, relatively simple to make: combine all of the (six) ingredients, blend well, and scoop into a cupcake pan; drop a chunk of cookie dough in the middle of each one, and bake. My only trouble was an issue I've had regularly with cupcakes, which is that I put too much batter in the cups and they overflow a little. As a result I only got 22 cupcakes from the recipe, but if I followed the instructions to only fill each cup two-thirds of the way, I probably would have had more than 24.
The chocolate butter cream frosting turned out to be exceptional, and I'm definitely going to keep it in mind for other recipes. However, the instructions were slightly off again with respect to amounts and proportions. Each cupcake was supposed to get a heaping tablespoon of frosting, which would have been just enough to cover the tops of each, but not necessarily enough if I'd had the full two dozen. I think I might make one and a half of the chocolate butter cream next time.
Regardless of the minor shortcomings with the cupcakes, they were decadent and wonderful. The cake itself was moist and light, and the hunk of cookie dough was just the right balance. Chocolate icing on top was almost a bonus, but it tied all of the components together and made the cupcakes exceptional. The recipe recommends serving them right away so the cookie dough is still soft, but I found that a quick zap in the microwave did the trick.
Before I made the Cookie Dough Cupcakes I was considering using my own cookie dough, but I decided to wait until I'd made them once to tinker with the recipe. While I may still try that at some point, I think the artificial ingredients and mixes were a big part of the cupcakes' charm - I know because I ate at least six of them.
24 paper liners for cupcake pans (2 ½ inch size)
1 package plain yellow cake mix
1 package vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla
1 package (1 lb) frozen cookie dough – you can use the logs as long as you cut it and it’s frozen; I found a package with 24 cookies
- Place an oven rack in center of the oven and preheat to 350 degrees. Fill pan with cupcake liners.
- Place cake ingredients, minus cookie dough, in an electric mixer bowl and blend on low speed for 30 seconds. Scrape down the sides of the bowl, increase mixer speed to medium and beat 2 minutes more. When the batter looks well blended, scoop ¼ cup batter into each cup (about 2/3 of the way full). Place a frozen cookie dough piece on top of each cupcake and place pans in the oven.
- Bake until cupcakes are lightly golden and spring back when pressed – 23 to 27 minutes. Remove pans from the oven and place them on wire racks to cool for 5 minutes. Run a knife around the edges of the cupcake liners to help remove the cupcakes. Allow them to cool for 15 minutes before frosting.
8 Tablespoons (1 stick) butter, room temperature
½ cup unsweetened cocoa
3 cups confectioner’s sugar, sifted
3 to 5 Tablespoons milk
1 teaspoon vanilla
Place butter and cocoa in a large mixing bowl. Blend on low speed until mixture is well combined – 30 seconds. Stop the machine and add the sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated – 1 minute. Increase the speed to medium and beat until light and fluffy – 1 more minute. Add 1-2 tablespoons milk if the frosting is too stiff.
Use about 1 tablespoon of frosting for each cupcake. Serve while warm, or fresh out of the microwave.