This past week has been so crazy…I haven’t cooked much this week. This weekend I had a bridal brunch for a friend of mine who is getting married in a few weeks. We went to a restaurant so I didn’t make tons of food, but I did want to make something sweet to enjoy! I have been to Molly’s Cupcakes in Lincoln Park with her a few times and I know she loves cupcakes. I wanted to make something unique so I attempted to bake cupcakes with cookie dough filling and homemade butter cream icing. I always wondered how people could bake these cupcakes without the cookie dough baking, too. The key: FREEZE the cookie dough.
White/yellow cake mix (or homemade cake batter if you’re super-ambitious!)
Nestle choc chip cookie dough
FREEZE THE COOKIE DOUGH! This is important so that the cookie dough doesn’t bake inside of the cupcake. Make sure it has been in the freezer for at least 2 hours.
Mix the cake mix according to the instructions on the box. Add cake batter to cupcake until about 1/2 full. Then place 1 scoop (or one of the pre-cut cookie dough slices above) in the cupcake.
Then cover with 1 more tbsp of cake batter and spread until cookie dough is covered.
Place in oven at 350 degrees F for 15 minutes.
Insert knife or toothpick into cupcake to be sure they are done…you want the cake part around the edges to be fully cooked, but of course…not the cookie dough.
I topped with homemade buttercream icing! See my recipe!