Chocolate Chip Cookie Dough Cupcake...

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
2 teaspoons pure vanilla extract
1/2 cup warm water

Directions
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, water, and vanilla.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Measure .4 ounce balls of cookie dough (about 1 teaspoon) and drop a ball of dough into each cupcake. Be sure to use a spoon to completely cover the dough ball with batter.
4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

Chocolate Chip Cookie Dough Frosting


Ingredients
FROSTING BASE:
1-3/4 cups confectioners sugar
1/2 cup unsalted butter, chilled
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon milk
Eggless cookie dough (recipe below)
EGGLESS COOKIE DOUGH:
1/4 cup butter, softened
1/4 cup brown sugar, plus 2 tablespoons
2 teaspoons water
1/2 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
1/3 cup mini chocolate chips (optional)



*****When I made this cupcake recipe, I used this vanilla buttercream recipe for the frosting. I think if I use the cookie dough frosting I wouldn't use a chocolate cake mix. I am going to try this again with the cookie dough frosting and this cupcake recipe.