1 package plain yellow cake mix
1 small package vanilla instant pudding mix
1 c milk
1 c of vegetable oil
4 large eggs
1 t of pure vanilla extract
1 16 oz package of frozen chocolate chip cookie dough
Preheat the oven to 350°F and have all ingredients at room temperature. Line your cupcake pans.
Place the cake mix, pudding mix, milk, oil, eggs, and vanilla extract in a large mixing bowl and using an electric mixer, beat on low speed until all the ingredients are incorporated. About 30 seconds. Scrape the sides with a rubber spatula and mix on medium for 2 minutes. The batter should look well blended.
Set aside 3/4 to 1 c of the cupcake batter. Using the rest of the batter, evenly scoop the batter into your cupcake liners - filling them 2/3 the way. Cut the pieces of frozen cookie dough in half to make 24 pieces. Place a piece of frozen cookie dough on the top of each cupcake and push it down into the batter.
Using the 3/4 to 1 c of batter that was set aside, evenly distribute them (about 1 t for 22-24 cupcakes). Place the pans in the oven and bake the cupcakes until they are golden and the tops spring back when lightly pressed with a finger, about 23-27 minutes. Remove the cupcakes from the oven and let them cool before frosting.
I use Brown Sugar Frosting for these cupcakes. Buttercream frosting would be good too. Decorate with mini chocolate chips and mini Chips Ahoy cookies.
Time: 1 hour Makes: 24
These cupcakes are DELISH! This is an Anne Byrn recipe.