Cookie Dough Cupcakes
1 pkg plain yellow cake mix (18.25 oz)
1 pkg vanilla instant pudding mix (3.4 oz)
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 tsp vanilla extract
1 pkg frozen cookie dough (break apart kind that makes 24 cookies)
1) Place rack in the center of the oven and preheat the oven to 350 degrees. Line 24 cupcakes with paper liners. No need to grease them.
2) Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with the mixer. The batter should look well blended. Scoop about 1/4 cup batter into each lined cupcake cup, filling it half way. Put the frozen cookie dough pieces on top of each scoop of batter. You can push the cookie dough down a little but the batter will bake up and over the dough in the oven.
3) Bake the cupcakes until they are golden and spring back when lightly pressed with your fingers- 23 to 27 minutes. Let cool completely before frosting. They may sink a little more in the centers after cooling.
1 comment:
I can vouch that the cupcakes were delicious. Funny story...I woke up Sunday morning and my left forearm was really sore. I spent the whole morning trying to figure out why my forearm would be so sore. I certainly wasn't pumping any iron the day before. Then it hit me...it was sore from squeezing the icing tubes to decorate cupcakes :) Seriously, how old am I?
Post a Comment