Cookie Dough Stuffed Cupcakes
1 Betty Crocker Supermoist butter recipe yellow cake mix (and ingredients package calls for)
1 container Betty Crocker chocolate frosting or homemade chocolate frosting
For the filling:
4 Tablespoons (1/4 cup) unsalted butter, at room temperature
6 Tablespoons light brown sugar
1 cup plus 2 Tablespoons all-purpose flour
7 ounces sweetened condensed milk (1/2 a can)
½ teaspoon vanilla extract
¼ cup mini semisweet chocolate chips
(optional) 1/4 package of Pillsbury refrigerated cookie dough for cookie garnishes
Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Make cupcake batter according to directions. Bake cupcakes according to package directions. Let cool.
To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about a half hour.
To fill the cupcakes, cut a cylinder shaped portion out of the center of each cupcake. An apple corer works great for this. I found this a little tricky to get the hole out but then you get to eat what you take out! Fill each hole with a chunk of the chilled cookie dough mixture.
Frost cupcakes with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.
Garnish with mini chocolate chips and mini chocolate chip cookies (See tip below).
To fancy up your cupcakes, garnish with mini chocolate chip cookies. I used 1/4 of a package of refrigerated cookie dough. I placed nickel sized balls of dough on a cookie sheet and baked for 8-9 minutes at 350 degrees.