Back to the cupcakes. I used my standard Duncan Hines Devil's Food cake mix with a few tweaks and Toll House break apart cookie dough. I'm lazy like that. :) If you have a fabulous recipe for either a chocolate cake that you love or an awesome chocolate chip cookie by all means, use that if you have time. The frosting was the real star in my opinion anyway. Shocking, I know. Jiggle loves frosting. Stop. The. Presses.
Cookie Dough Cupcakes
1 box Duncan Hines Devil's Food cake mix
1 package Toll House cookie dough, frozen (I did roll mine into balls to appear more homemade)
1 1/4 c. buttermilk
1/2 c. oil
3/4 c. sour cream
1. Mix everything together and distribute half of the batter evenly between 24 cupcakes. Put frozen cookie dough in each muffin cup. Cover with remaining batter.
2. Bake 20 minutes (My oven is wonky so you are going to want to pay attention in case 20 minutes is too long) at 350 degrees.
3. Let cool on rack.
Cookie Dough Frosting:
1 1/2 cubes softened butter
3/4 c. packed brown sugar
1/4 tsp salt
2 tsp vanilla extract
2 c. powdered sugar
1 c. all purpose flour
2 T. milk
1. Mix butter, brown sugar, salt, flour and vanilla together.
2. Add powdered sugar a little bit at a time beating well. Alternate powdered sugar and milk until you reach a good frosting consistency. I always end up adding a little bit more sugar than I think I'm going to need.
Frost cupcakes and garnish with mini chocolate chips and a baby Chips Ahoy. I actually broke the cookies in half so they didn't stick up so far. That made traveling much easier!!