These Cookie Dough Cupcakes are dangerous! I gave some to a friend and she texted me that they were the BEST cupcake she'd ever eaten! WOOHOO! Not only are these cupcakes crazy good, they are super simple to make. I used a box of cake mix and some refrigerated cookie dough for the cupcakes. I topped the cupcakes with my famous homemade buttercream. Divine!!!
I love the simplicity of these cupcakes. They are great for a party, classroom or work group. They don't need to be refrigerated, but you can if you prefer. If you do refrigerate them, I suggest taking them out a few hours before you serve them so the frosting isn't hard.
Chocolate Chip Cookie Dough Cupcakes
- 1 package yellow cake mix, plus ingredients to make cake
- 1 (16.5oz) package refrigerated Nestle Toll House Chocolate Chip Cookie Bar Dough
- 1 cup butter, room temperature
- 6 cups powdered sugar
- 1/2 cup whipping cream
- 2 tsp pure vanilla extract
Break cookie dough into 24 pieces. Freeze for at least 2 hours.
Line 24 1-cup muffin cups with paper liners. Prepare cake mix according to package directions. Divide between prepared muffin cups. Place one piece of frozen cookie dough in the middle of each cupcake.
Bake according to package directions. Remove from oven and cool completely.
To prepare frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes.
With mixer on low speed, add 6 cups sugar, whipping cream, and vanilla; mix until light and fluffy. If necessary, gradually add more powdered sugar to reach desired consistency.
Spread frosting over cooled cupcakes.