Monday, May 3, 2010

Chocolate Chip Cookie Dough Cupcakes

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs

Whisk together the flour, baking soda, & salt; set aside.

Beat the butter, white sugar, & brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg & the vanilla extract; beat until smooth.

Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, & freeze until solid, about 2 hours.

Preheat an oven to 350 degrees F . Line 24 muffin cups with paper liners.

Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, & canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 16 to 18 minutes. DO NOT OVER BAKE. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Makes 2 dozen cupcakes.