Notes

• This recipe is altered from My Baking Addiction.
• *The last time I made these cupcakes, I used a pre-made, eggless cookie dough for the filling and it was fantastic. There are a few brands available, but I used Just Cookie Dough. I've also made my own edible cookie dough (there are lots of recipes online). You can use regular cookie dough if you like, but you have to bake it with the cupcakes. Just drop about a tablespoon of batter into the cupcake and cover it up with cupcake batter before baking.
• **I like a really light frosting on these cupcakes, so I used nine (9) tablespoons of whipping cream and beat on high for almost six (6) minutes. I suggest adding a little at a time and testing for taste and consistency. 

CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

INGREDIENTS

Cake

• 1 box Devil's Food cake mix
• 1 box instant chocolate pudding mix
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup vegetable oil
• 1 cup sour cream
• 1/2 cup warm water
• 1 tablespoon instant espresso granules

Frosting

• 1 1/2 cups unsalted butter (softened)
• Pinch of salt
• 1 tablespoon clear vanilla extract
• 2 pounds powdered sugar
• 4-10 tablespoons whipping cream

DIRECTIONS

Cupcakes

• Preheat oven to 350F.
• Line cupcake pan (24-count).
• In the bowl of a stand mixer (with paddle attachment), combine cake mix, pudding mix, eggs, vanilla extract, vegetable oil, sour cream, and water until smooth.
• In a small bowl, combine instant espresso granules and warm water, stirring until dissolved. Add espresso mixture to batter and mix until fully incorporated.
• Fill cupcake liners 2/3 full.
• Bake 18-22 minutes (until toothpick comes out clean).
• Remove from oven, let rest for 2-3 minutes, then transfer cupcakes to wire rack to cool.
• When cool, remove the center of the cupcakes, making sure to leave at least 1/3 of the cupcake bottom. Fill with pre-made, no bake cookie dough*.

Frosting

• In stand mixer (with paddle attachment), beat butter until smooth.
• Add powdered sugar and continue mixing until combined.
• Add salt, vanilla, and three (3) tablespoons of whipping cream. Blend until moistened.
• Continue adding additional tablespoons of whipping cream (one at a time) until you reach the desired consistency**. 
• Beat on high speed until frosting is smooth and fluffy (approximately 3-5 minutes).
• Pipe onto cupcakes. Top with chocolate chips and a chocolate chip cookie for added garnish.