Chocolate Chip Cookie Dough Cupcakes

My kids are crazy about chocolate chip cookie dough ice cream, so when I heard of these cupcakes I had to try them. There are several versions around; I like this one because it uses a mix.

A few tips: It is essential that the dough centers be frozen thoroughly. I typically do mine overnight. Do not over bake these: 16 minutes is about right for me. If you over bake or do not freeze dough, you wind up with a dry crumply cookie in the middle instead of the soft dough. Toothpick test is not reliable for doneness if you stick it in the middle, because you'll be testing the dough; use the side.

I got the icing recipe from a different site. You can use any frosting you want, but this version has that "cookie dough" taste that makes it especially good. The original recipe made way more icing than I needed, (I don't put big swirls of icing on cupcakes) so the second time I halved it; which was barely enough. The version below is 2/3's of the original, which is about right.

Centers:

• 1 1/2 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup butter
• 1/4 cup white sugar
• 1/2 cup brown sugar
• 2 teaspoons vanilla
• 1 cup mini chocolate chips

Cream butter and sugar, then beat in eggs and vanilla. Mix dry ingredients and stir in until combined. Fold in chocolate chips. Using about 1 tablespoon each, roll 24 balls of dough. Place on cookie sheet and freeze at least 2 hours or overnight.

Cake:

• 1 box yellow cake mix
• 3 eggs
• 1 1/3 cup water
• 1/3 cup oil

Beat eggs slightly, then add rest of ingredients. Mix with mixer on medium speed 2 minutes. Fill 24 paper-lined muffin tins 1/2 to 2/3's full with batter, then place one cookie dough ball on top. Cupcake will rise and cover ball as it bakes. Bake at 350 degrees for 16-20 minute. Cool in pan 10 minutes, then remove and cool completely.

Cookie dough buttercream frosting:

• 2 sticks butter, room temperature
• 1/2 cup brown sugar
• 2 1/3 cups powdered sugar
• 2/3 cup flour
• 1/2 teaspoon salt
• 2 tablespoons milk
• 2 1/3 teaspoons vanilla

Cream brown sugar and butter. Mix in powdered sugar until smooth. Mix in rest of ingredients to make a smooth frosting. Spread over cooled cupcakes. Top with mini-chocolate chips or a Famous Amos mini chocolate chip cookie, if desired.

These are best stored in refrigerator.