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    You are in: Home / Baking / Chocolate Chip Cookie Dough Cupcakes Recipe
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    Chocolate Chip Cookie Dough Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    47 mins

    25 mins

    22 mins

    JamesDean'sGirl's Note:

    From the Cake Mix Dr. Something I'd love to try! The recipe's headnote states that these are "best eaten slightly warm, with the centers still gooey." I'll bet on that!

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    • 1 (18 1/4 ounce) package yellow cake mix
    • 1 (3 1/2 ounce) package vanilla instant pudding mix
    • 1 cup whole milk
    • 1 cup vegetable oil
    • 4 large eggs, at room temperature
    • 1 teaspoon vanilla extract
    • 1 (1 lb) package frozen refrigerated chocolate chip cookie dough
    • frosting, of choice for decorating

    Directions:

    1. 1
      Heat oven to 350*F. Grease 24 muffin pan molds or line with paper liners.
    2. 2
      Combine the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large bowl; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
    3. 3
      Increase mixer speed to medium and blend another 2 minutes, scraping down bowl as needed.
    4. 4
      Scoop a heaping 1/4 cup batter into each cupcake well, filling at least 2/3 full. (you should get between 22 and 24 cupcakes; remove any empty paper liners).
    5. 5
      Cut the frozen cookie dough pieces in half to make 24 pieces (or enough for how many cupcakes you wind up with); place a dough chunk on top of each cupcake.
    6. 6
      Bake until cakes are golden and spring back when lightly touched, 23-37 minutes.
    7. 7
      Cool on wire racks for 5 minutes, then carefully remove cupcakes from pans and cool another 15 minutes before frosting (they may sink a bit in the center). Serve warm.
    8. 8
      Store cupcakes in a cake server at room temperature for up to 3 days or up to 1 week in the refrigerator. Bring to room temperature and then microwave for about 8 seconds to "re-goo" the texture.

    Ratings & Reviews:

    • on March 26, 2007

      55

      I have this cupcake book by the Cake Mix doctore and these were one of the first cupcakes I made and they were YUMMY! My family loved them warm as well as at room temp the next day. I froze half the batch and they kept very well. They tend to be a little fragile so handle with care when removing them from the muffin tins.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2012

      55

      I made these for a party and they were a BIG HIT! I used David's Cookies frozen cookies and followed the recipe exactly. Next time I may put some batter in the bottom add the frozen cookie and top it with the remaining batter. Thanks for a very EASY and tasty recipe. I'm sure I be making these ALOT!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate Chip Cookie Dough Cupcakes

    Serving Size: 1 (1734 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 317.6
     
    Calories from Fat 162
    51%
    Total Fat 18.1 g
    27%
    Saturated Fat 3.5 g
    17%
    Cholesterol 40.3 mg
    13%
    Sodium 278.7 mg
    11%
    Total Carbohydrate 35.7 g
    11%
    Dietary Fiber 0.5 g
    2%
    Sugars 14.8 g
    59%
    Protein 3.4 g
    6%

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