I said I’d bring a dessert (and two appetizers!) to the NYE party tomorrow night. Jason had brought home a chocolate chocolate chip cupcake from Cafe Carolina last week and I wondered how to make that, so I recipezaar’d it. Well this recipe came up and I’m not a huge chocolate fan and I had most of the ingredients already on hand, so I decided to try it out. The first batch is in the oven right now so I’ll have to post pictures later.
1 package of yellow cake mix
1 (3.4 oz) package of instant vanilla pudding mix
1 c milk (original recipe called for whole, I used skim b/c its what I had)
1 c vegetable oil
4 large eggs, at room temperature
1 (1 lb) package of frozen refrigerated chocolate chip cookie dough
frosting of your choice
Heat oven to 350. Grease muffin pans or line with paper liners.
Combine the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large bowl; blend with electric mixer on low for 30 seconds.
Increase mixer speed to medium and blend another 2 mins, scraping down side of bowl as needed.
Scoop a heaping 1/4 c batter into each cupcake well, filling at least 2/3 full. (recipe says you’ll get 22-24 cupcakes. it made 30 for me).
Cut the frozen cookie dough pieces in half to make enough for each cupcake; place a dough chunk on top of each cupcake.
Bake until cakes are golden and spring back when lightly touched; appropriately 23-37 mins.
Cool on wire racks for 5 mins, then carefully remove from pans and cool another 15 mins before frosting (they may sink a bit in the center). Serve warm.
Store cupcakes in a cake server at room temperature for up to 3 days or up to 1 week in the refrigerator. Bring to room temperature and then microwave for 8 secons to “regoo” the texture. Enjoy!