Cookie Dough Cupcakes with Ganache Frosting
Recipe From: Taste of Home and Becky M
Ingredients:
● 1 package (18-1/4 ounces) yellow cake mix
● 1 cup milk
● 3 eggs
● 1/2 cup butter, melted
● 1 tsp. vanilla extract
● 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
● 1 package (18-1/4 ounces) yellow cake mix
● 1 cup milk
● 3 eggs
● 1/2 cup butter, melted
● 1 tsp. vanilla extract
● 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
FROSTING:
● 2 cups (12 ounces) semisweet chocolate chips
● 1 cup heavy whipping cream
● 1/2 cup miniature semisweet chocolate chips
Directions:
In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes.
Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with miniature chocolate chips.
● 2 cups (12 ounces) semisweet chocolate chips
● 1 cup heavy whipping cream
● 1/2 cup miniature semisweet chocolate chips
Directions:
In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes.
Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with miniature chocolate chips.
Yield: 2 dozen.
Related posts:
I could see my husband loving these!
Rebekah @ http://www.kidsdoeathealthy.blogspot.com
My goodness, what gorgeous cupcakes!
::drool::
those look and sound amazing!
you had me at chocolate chip cookie dough..these look and sound so awesome!!!
Wow! That frosting job and the photo are amazing! Joni
I agree, that frosting looks so good! and the whole cupcake just sounds delicious-yum! Does the cookie dough cook inside the cupcake or is it still dough like by the end of the process?
The cookie dough does cook – but there is more of a dough taste to it. These cupcakes get even better the 2nd day! Thanks for stopping by – I LOVE your site!
What a clever idea – I bet these taste amazing. They sure look good!
This looks fabulous and i am sure it tastes the same. That is one wicked frosting recipe. Can I lick the bowl, better yet, just hand over the whole bowl!
Yum! My boys would love those!
Thanks for joining in the fun at Cupcake Tuesday! I hope you can join us for the Cupcake Challenge next month!
~Liz
I love this recipe! Your cupcakes look beautiful and delicious. Thanks for sharing.
I make similar cupcakes, and my whole family loves them, but yours are prettier. I got my recipe from Ann Byrn’s Cupcakes from the Cupcake Doctor, and she recommends freezing the cookie dough before putting it into the cupcakes. (You have to cut it up first, of course.) Then it doesn’t cook when you bake the cupcakes, and you still have raw cookie dough inside! Yum!!
Thanks for the tip! I will have to try that!
Very interesting article, thanks. Keep up the good work.
They look so yummy, I would love to make some-but I have no excuse & I cannot eat them all!
I just drooled on my keyboard. Thanks so much for linking up to Finished for Friday!
i was wondering if i dont have cream in the house could i use ideal milk?
thanks
Yes, you can use evaporated milk or even just plain milk.
YUM!! this sound soooo good. Might have to wait till next week to make but I’m bookmarking this page so I don’t forget.
thanks for the Mcklinky addition (these are the kind that I link )
Oh Yum! These look awesome!
Hello…
Mmmm…your cupcakes look divine! I’m thinkin’…these just may be the “best of both worlds”…cake and cookies too!!! Hehe! I have never heard of adding chocolate chip cookie dough to a cupcake…sounds sooo yummy! I’m wondering…does the cookie dough cook at all or does it stay “dough like”? Thank you so much for sharing your pretty cupcakes and great recipe with us today for Sunday Favorites…what a treat!
Have a super Sunday, my friend!
Chari @Happy To Design