Ingredients

The following ingredients have 24 Servings
  • 1/2 cup butter (softened)
  • 1/4 cup sugar
  • 1/2 cup brown sugar (packed)
  • 2 1/2 tablespoons milk
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 1/2 cups flour
  • 3/4 cup miniature semi sweet chocolate chips
  • 15.25 oz package yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup oil
  • 1 1/2 cups 3 sticks butter, softened
  • 3/4 cup light brown sugar (packed)
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 1/2 cups powdered sugar

Instruction

  • Prepare the cookie dough balls by beating together the butter, sugars, milk, vanilla, and salt until creamy.
  • Add in the flour and beat until well mixed. (Consuming raw or uncooked flour may pose a food safety risk, so proceed at your own caution.)
  • Stir in the miniature chocolate chips.
  • Roll into tablespoon full balls, place in a plastic container, and freeze until completely solid (overnight is best).
  • Once the cookie dough is frozen solid, prepare the cupcake batter by beating the cake mix, oil, water, and eggs until smooth.
  • Fill 24 cupcake tins lined with paper liners two thirds full with batter.
  • Place a frozen cookie dough ball in the center of each cupcake on top of the batter.
  • Bake at 350 degrees for 20-23 minutes or until tops are golden.
  • Remove and cool completely. For the frosting, beat together the butter, brown sugar, salt, milk, and vanilla.
  • Add in the powdered sugar gradually, scraping down the sides halfway through.
  • Add an additional 1/2-1 tablespoon milk if needed.
  • Pipe frosting on cooled cupcakes and sprinkle with additional mini chocolate chips if desired. Store in the refrigerator.