This a blog by Danielle G., our Campus Ambassador from the University of Connecticut. Danielle is a Communications major with a concentration in Sociology. She will graduate in May.
Chocolate Chip Cookie Dough Filled Cupcakes
When choosing a dessert many times its cupcakes vs cookies. So to solve this ever dominating conflict why not just combine both. Introducing the chocolate chip cookie dough filled cupcake. Not only is this recipe impressive and delicious, it is also super easy and cheap to make.
1- box of Duncan Hines Classic Yellow Cake mix
1 - 16.5 oz Pillsbury Create n’ Bake Chocolate Chip Cookie Dough
1 1/3 cup of water
1/3 cup of Vegetable Oil
3 Large Eggs
1 Can Vanilla Frosting
1 bag Mini Chocolate Chips
Preheat oven to 350 degrees
Mix together cake mix, water, oil, and 3 eggs. You want to whisk the ingredients together well so most of the clumps are removed and batter is smooth and light. This will give the cupcakes a fluffy texture. Place cupcake liners in cupcake tins. Take mixed batter and drop one spoonful of cupcake batter into bottom of liner. It should come about halfway up the liner. Take your chocolate chip cookie dough and break off a piece. Roll dough into a ball and place in the center of cupcake batter layer. Then spoon more batter in the cupcake liner to cover the ball of dough entirely. Repeat for all cupcakes. Bake for about 18-21 minutes or until toothpick, when stuck in cupcake, comes out clean. Let cool entirely. While your cupcakes are cooling take your can of frosting and mix in your mini chocolate chips or you can frost your cupcakes with the vanilla frosting and sprinkle the mini chocolate chips on top. If you have leftover cookie dough you could make mini cookies and use those as a garnish. It is totally up to you. Also if you don’t like yellow cake you can try this recipe with chocolate cake or do half yellow half chocolate. Enjoy!