Look!!! teeny tiny cookie on a cupcake covered with teeny tiny chocolate chips!!!
And is that all? No...this has been a rough week, we needed something extra special to cheer us up. They're filled with more cookie!!!!! (MORE!)
While we admit - this recipe involves some pre-made ingredients, it's perfect for a quick whip up and you are sure to impress with these gorgeous little cakes! The cake batter is made with cake mix and the usual players but we added pudding and sour cream to give an extra kick of moisture. Also - added bonus, the pudding added another layer of delicious taste bud delighting chocolate.
The cookies inside are a fun surprise but gosh how cute is the frosting? It's buttercream, in case any of you were wondering.
Cutest. post. ever, right?! How could anyone have a bad week after seeing and eating these guys. Especially if you're like us - because we sampled them in every single part of their assembly process. We licked the bowl, we ate the mini cookies, we sampled them warm and unfrosted, then the frosting, and then in their completion. They're that good.
Chocolate Chip Cookie Dough Cupcakes
Adapted from: mybakingaddiction
Yield: 24 cupcakes
For the cupcakes:
1 box devil's food cake mix (we used Mr. Duncan Hines)
1 5.9 oz package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
1 tablespoon instant espresso granules
1/2 cup warm water
Your favorite variety of premade cookie dough
For the frosting:
3 sticks unsalted butter, softened
1 tablespoon vanilla extract
2 pounds confectioner's sugar
4-6 tablespoons heavy cream or milk
Preheat your oven to 350F. Dissolve your instant espresso granules in 1/2 warm water and mix all of the ingredients for the cake batter together. Done! So easy!
Line your muffin tins and divide your batter up to half way to two thirds full into each cup. Be careful not to over fill the tins otherwise your cupcakes will spill over the sides and make little mushroom edges and be harder to frost while keeping that aesthetic cuteness. Then here's the fun part, take a bit of cookie dough and push it down into the batter for each cupcake. We took one of those pre-divided 24 cookie packages and cut each of the squares into half so the cookie dough pieces should be pretty small. Make sure to cover up the tops of the dough with some batter if the dough is showing.
Proceed to lick the bowl, spoon, and spatula clean. Also eat some cookie dough.
Bake for 18-22 minutes and let cool.
For the frosting, beat all of the ingredients together until light and fluffy. Pipe onto the cupcakes or simply spread it on with a knife (old school style) and dig in! You can use the mini chocolate chips to decorate like we did or just eat it right then and there.
Sam & Elyse