Cookie Dough Cupcakes

Cookie Dough Cupcakes from FieryIrishAngel
Credit: Cupcakes From The Cake Mix Doctor
Makes 22 to 24 cupcakes (2 ½ inches each)

24 paper liners for cupcake pans (2 ½ inch size)
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 package (1 pound) frozen cookie dough (or use 18-ounce log of refrigerated cookie dough, cut into 24 pieces and freeze them)
Chocolate Buttercream

1. Place a rack in the center of the oven and preheat the oven to 350*F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop a heaping ¼ cup batter into each lined cupcake cup, filling it two thirds of the way full. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on a wire rack for 5 minutes. Remove cupcakes carefully and place on wire rack to cool 15 minutes more before frosting. They may sink a bit in the center.

Chocolate Buttercream
8 tablespoons (1 stick) butter at room temperature
½ cup unsweetened cocoa powder
3 cups confectioners’ sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract

Blend butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine and add the confectioners’ sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too thick.

Notes:
I really think that this recipe should make about 29 cupcakes, or less cookie dough should be used.  I followed the instructions and ended up with quite a few cupcakes that overflowed and while they were still tasty, they were way too big!  I also didn’t get enough chocolate buttercream from the recipe for all of the cupcakes, but as you can see from the picture, I use a lot of frosting per cupcake, so YMMV.

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