Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes

cake:

  • 45 Chips Ahoy Chewy cookies
  • 1 box yellow cake mix
  • 3 eggs
  • 1/3 cup (2/3 stick) unsalted butter, softened to room temperature
  • 1 cup milk
  • 1 teaspoon vanilla

buttercream:

  • 1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
  • 1 cup brown sugar
  • 2 1/2 - 3 cups powdered sugar
  • 2 tablespoons meringue powder
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons vanilla
  • 2-3 tablespoons milk
  • 1/2 cup finely chopped pecans
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup mini semi-sweet chocolate chips


Preheat the oven to 350.  Line muffin pans with 30 paper liners.  Place a cookie in the bottom of each liner, reserving the other 15 for later.

Mix the cake mix, eggs, butter, milk and vanilla on low speed to combine, then on medium speed for 2 minutes.  Spoon into the liners, on top of the cookies, filling them 2/3 full.

Bake cupcakes for 18-20 minutes, until a toothpick comes out clean.  Cool in the pans for 5 minutes, then transfer to wire racks and cool completely before frosting.

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and brown sugar for 5 minutes on medium speed, until pale and fluffy.  In a separate bowl, combine the powdered sugar, meringue powder, salt and cinnamon.  Add by spoonfuls to the mixing bowl, mixing on low to combine.  Add the vanilla and milk, then beat on medium high for 4-5 minutes until light and fluffy, adding more powdered sugar if it's too thin, or more milk if too thick.  With a spatula, stir in the pecans and 1 cup chocolate chips.

Spread the frosting over the cupcakes.  Take the remaining 15 cookies and cut them in half with a sharp knife.  Top each cupcake with half a cookie and the mini chocolate chips.


Yields 30 cupcakes.


Recipe from Curly Girl Kitchen

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