Recipe From: Taste of Home and Becky M
● 1 package (18-1/4 ounces) yellow cake mix
● 1 cup milk
● 3 eggs
● 1/2 cup butter, melted
● 1 tsp. vanilla extract
● 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
● 2 cups (12 ounces) semisweet chocolate chips
● 1 cup heavy whipping cream
● 1/2 cup miniature semisweet chocolate chips
In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; beat on low speed for 30 seconds. Beat on medium for 2 mi miniature nutes.
Fill paper-lined muffin cups one-third full. Roll tablespoonfuls of cookie dough into balls. Drop into center of each cupcake. Top with remaining batter. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, melt chocolate chips with cream over low heat; stir until blended. Remove from the heat. Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes.
Cut a small hole in the corner of pastry or plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with chocolate chips.
Yield: 2 dozen.