“Doc, you gotta help me. I can’t stop singing ‘What’s New Pussycat’.”
“Ah. That sounds like Tom Jones syndrome.”
“Is it common?”
“It’s not unusual.”
These Cookie Dough Cupcakes are super simple to make thanks to some convenience ingredients. The cake batter starts with a boxed mix that gets enriched with milk, vanilla and melted butter. Refrigerated cookie dough is the easy (and very delicious) surprise inside. The result is amazingly tender cupcakes surrounding the moist cookie dough center.
Use your favorite chocolate or vanilla icing to frost the cupcakes.
Cookie Dough Cupcakes
1 package yellow cake mix
1 cup milk
1/2 cup butter, melted
1 teaspoon vanilla extract
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
Chocolate Icing (I used this one here)
Vanilla Icing (I used this one here)
Mini chocolate chips
1. Line muffin tins with 24 cupcake liners.
2. In a large bowl, combine the cake mix, milk, eggs, butter and vanilla. Beat on low speed for 30 seconds then increase to medium. Beat for 2 minutes longer.
3. Roll tablespoonfuls of cookie dough into balls.
4. Fill paper-lined muffin cups one-third full. Drop a cookie dough ball into center of each cupcake. Top with remaining batter.
5. Bake at 350°F for 20 minutes or until a tester comes out clean.
6. Cool cupcakes for 10 minutes before removing from pans to wire racks. Allow to cool completely.
7. Transfer icings to piping bags and decorate cupcakes as desired. Sprinkle with mini chocolate chips. I used a triple star tip for the chocolate icing and a large open star tip for the vanilla icing.
Makes 2 dozen cupcakes
Recipe slightly adapted from Taste of Home Magazine
“Postcodes”, new from the Perth, Australian quartet Verge Collection, grabbed my heart from the very first chords. A little twang gives it an alt-country feel. And, Hey Baby, it is totally sweet.