I used just a regular box cupcake mix, but picked out one that sounded extra rich, a golden butter mix. I'm so used to adding eggs and oil to a mix that I was taken aback when it said to add solid butter. The batter tasted pretty yummy but the cake was a lot denser than normal and, I thought, it turned out a little dry. If these had been plain cupcakes I would have called them a failure, but the cookie dough made up for it!
Next, make your favorite cookie dough, or just do what I did and buy the pre-made Nestle stuff. I even got the kind that was pre-separated into balls, but I ended up having to reshape them all smaller because they were a little large for my small cupcake cups. No big deal - I just ate the leftovers :-) And, I discovered that cookie dough dipped in cake batter is awfully yummy as well! Mmmmm.
Fill cupcake cups with cake batter, but not quite as full as a normal since the cookie dough will cause some volume displacement (what's the name of that physics principle?). Then just set a ball of dough on the top of each. Here is where I was glad that the mix was dense because they didn't immediately sink, but as you bake them they will sink to the bottom. Bake according to the cake mix directions. I found that the cookies baked throughout, I was kind of hoping there would be a little raw cookie dough in the very center, but nope. Oh well, still yummy!
And now here's the fabulous top-off for these little babies.... the cookie dough frosting. Yes yes yes. It basically is the recipe for cookie dough from scratch, minus the eggs and flour. Blend 3 sticks of butter (hellooo calories) and 3/4 cup brown sugar. Add in 3.5 cups powdered sugar to make it frosting-y. Then, top off the flavor with 1/2 tsp salt, 2 Tbsp milk, and 1 tsp vanilla. Spread on the cupcakes, and sprinkle on some chocolate chips!
Nice enough on the outside....
Yummy little treasure on the inside!!
