Ingredients

The following ingredients have 4 Servings
  • 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
  • 3.9 oz package Jell-O Instant Chocolate Fudge Pudding
  • 4 large eggs
  • 1 cup sour cream
  • 3/4 cup vegetable oil
  • 1/2 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups mini chocolate chips
  • 1/2 batch Edible Cookie Dough
  • 1 batch Peanut Butter Frosting

Instruction

  • Preheat oven to 375 degrees F. Line cupcake pan with liners.
  • Combine all ingredients in a stand mixer and beat until combined.
  • Fill cupcake liners with 1/4 cup of batter each.
  • Reduce heat to 350 degrees F.
  • Bake for 18-22 minutes until toothpick comes clean after being inserted into the center of the cupcakes.
  • Remove from oven and move cupcakes to cooling racks to finish cooling.
  • While the cupcakes are cooling, prepare the cookie dough according to recipe directions.
  • Core out the top center of the cupcakes to make room for the cookie dough.
  • Use a cookie scoop to scoop equal amount of cookie dough from the batch and gently press into the cored-out section of the cupcakes. 
  • Prepare the frosting according to recipe directions and pipe onto cooled cupcakes, top with sprinkles and a mini cookie (optional).