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Cookie Dough Cupcakes (Sandra Lee) Recipe

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This recipe for Cookie Dough Cupcakes (Sandra Lee) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box (18.25 oz.) butter recipe yellow cake mix – Betty Crocker
1 1/4 cups cream soda - Barq's
1/2 cup butter -- softened
3 eggs
1 package (16 1/2 oz) refrigerated mini chocolate chip cookie dough - Nestle
1 container (12 oz.) buttercream whipped frosting – Betty Crocker
1 pinch kosher salt
1 teaspoon vanilla extract - McCormick
1/3 cup, plus 2 tablespoons mini chocolate chips - Nestle -- divided use, for garnish
Directions:
Directions:
Preheat oven to 350 degrees F. Line two 12-cup muffin pans with baking cups and set aside.
Beat cake mix, cream soda, butter, and eggs in a large bowl with an electric mixer on low speed for 30 seconds.
Scrape down sides of bowl and beat for 2 minutes on medium speed.
Scoop two tablespoons of batter into bottom of baking cup.
Insert one mini cookie dough into baking cup and cover with one tablespoon of batter.
Repeat process to make twenty-two cupcakes. (Bake off remaining cookie dough per package directions.)
Bake in preheated oven for 25 to 30 minutes, or until tester comes out clean.
Remove and cool completely.
Stir together frosting, salt, and vanilla extract.
Frost each cupcake with buttercream frosting and garnish each with one teaspoon of mini chocolate chips.
*If mini chocolate chip cookie dough not available, use two teaspoons from refrigerated cookie dough tube for each cupcake.*
Number Of Servings:
Number Of Servings:
22

 

 

 

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