Prep: 20 mins | Cook: 20 mins | Additional: 2hrs | Total: 2hrs 40 mins | Serving: 24 | Yield: 2 dozen cupcakes
I am not a kid anymore but holly molly! These cupcakes are heaven! Soft filled with chocolate with more chocolate topping. I could not ask for even better, these are outrageously delicious! Hit all the sweet spot!
INGREDIENTS
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1 ½ cups Wheat flour, white, all-purpose, enriched, bleached
¼ teaspoon Leavening agents, baking soda
¼ teaspoon Sea Salt, gray
½ cup Butter, with salt
¼ cup Sugars, granulated
½ cup Sugars, brown
1 egg, whole, raw, fresh
2 teaspoon Vanilla extract
1 cup miniature semisweet chocolate chips
1 18.25oz box Cake, yellow, dry mix, regular, enriched
1 ⅓ cups Water, municipal
⅓ cup Vegetable oil, canola
3 egg, whole, raw, fresh
HOW TO MAKE CHOCOLATE CHIP COOKIE DOUGH + CUPCAKE
Step 1: In a bowl, whisk the flour, baking soda, and sea salt. Set aside.
Step 2: In a large bowl, beat the butter, white sugar, and brown sugar using an electric mixer until smooth. Add in the egg and vanilla extract and beat until smooth. Then, beat in the flour mixture until just incorporated before folding in the chocolate chips. Mix until evenly combined but do not overbeat.
Step 3: Shape the dough into tablespoon-sized balls. Transfer the balls onto a baking sheet and place inside the fridge for about 2 hours until solid.
Step 4: When ready to bake, preheat the oven to 350 degrees F or 175 degrees C. Then, use paper liners to line 24 muffin cups.
Step 5: Add 3 eggs in a large bowl and use an electric mixer to beat the eggs. Stir in the cake mix, water, and canola oil. Beat continuously on medium speed for about 2 minutes. Place spoonfuls of this into the prepared cupcake liners. Fill them each about 2/3 full. Then, put the frozen cookie dough on the center of each cupcake.
Step 6: Place inside the preheated oven and bake for about 2 minutes until a toothpick inserted in the portion of the cupcake, not in the cookie dough ball, comes out clean.
Step 7: Remove from the oven and allow to cool for at least 10 minutes before transferring the cupcakes on a wire rack to cool completely.
Nutrition Facts:
Per Serving: 255.9 calories; 41.6 mg cholesterol; 214.5 mg sodium; 3.2 g protein; 34 g carbohydrates
Ingredients
- 1 ½ cups Wheat flour, white, all-purpose, enriched, bleached
- ¼ teaspoon Leavening agents, baking soda
- ¼ teaspoon Sea Salt, gray
- ½ cup Butter, with salt
- ¼ cup Sugars, granulated
- ½ cup Sugars, brown
- 1 egg, whole, raw, fresh
- 2 teaspoon Vanilla extract
- 1 cup miniature semisweet chocolate chips
- 1 18.25oz box Cake, yellow, dry mix, regular, enriched
- 1 ⅓ cups Water, municipal
- ⅓ cup Vegetable oil, canola
- 3 egg, whole, raw, fresh
Instructions
Step 1: In a bowl, whisk the flour, baking soda, and sea salt. Set aside.
Step 2: In a large bowl, beat the butter, white sugar, and brown sugar using an electric mixer until smooth. Add in the egg and vanilla extract and beat until smooth. Then, beat in the flour mixture until just incorporated before folding in the chocolate chips. Mix until evenly combined but do not overbeat.
Step 3: Shape the dough into tablespoon-sized balls. Transfer the balls onto a baking sheet and place inside the fridge for about 2 hours until solid.
Step 4: When ready to bake, preheat the oven to 350 degrees F or 175 degrees C. Then, use paper liners to line 24 muffin cups.
Step 5: Add 3 eggs in a large bowl and use an electric mixer to beat the eggs. Stir in the cake mix, water, and canola oil. Beat continuously on medium speed for about 2 minutes. Place spoonfuls of this into the prepared cupcake liners. Fill them each about 2/3 full. Then, put the frozen cookie dough on the center of each cupcake.
Step 6: Place inside the preheated oven and bake for about 2 minutes until a toothpick inserted in the portion of the cupcake, not in the cookie dough ball, comes out clean.
Step 7: Remove from the oven and allow to cool for at least 10 minutes before transferring the cupcakes on a wire rack to cool completely.
