Description
Seriously, I’m a cupcake aficionado and these cupcakes are amazing! I saw them on a bakery menu and decided to replicate them.
Ingredients
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup butter, softened
- ¼ cup white sugar
- ½ cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup miniature semisweet chocolate chips
- 1 (18.25 ounce) box yellow cake mix
- 1 ⅓ cups water
- ⅓ cup canola oil
- 3 eggs
Instructions
- Whisk together the flour
- baking soda
- and sea salt; set aside. Beat the butter
- white sugar
- and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet
- and freeze until solid
- about 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix
- water
- and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners
- filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
- Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean
- about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 2 hrs 40 mins
Servings: 24