Page 167 - Cupcakes

COOKIE DOUGH CUPCAKES

WITH CHOCOLATE BUTTERCREAM

• • • • •

The idea for this recipe had been in my head for a while, but the first two times I
bought frozen cookie dough, it vanished before I had a chance to test my idea.
My children are like bloodhounds when it comes to sniffing out new foods, and I
normally don’t buy frozen cookie dough. When they found it, they ate it. It was
particularly frustrating because I was trying to develop a recipe that kids would
love—and my kids weren’t letting me! The next go-around I put a sign on the
dough that said, “Don’t touch, or you’ll have Mom after you.” These cupcakes

are best eaten a bit warm, with the centers still gooey. Need I say that they don’t
last long?

MAKES 22 TO 24 CUPCAKES (2½ INCHES EACH)
PREPARATION TIME: 15 MINUTES

BAKING TIME: 23 TO 27 MINUTES

ASSEMBLY TIME: 10 MINUTES

24 paper liners for cupcake pans (2½-inch size)

1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix

1 cup whole milk
1 cup vegetable oil
4 large eggs

1 teaspoon pure vanilla extract
1 package (1 pound) frozen cookie dough (see “the Cupcake Doctor says”)

Chocolate Buttercream (page 319)