Cookie-Stuffed Rainbow Chip Cupcakes

Bloggers Adam and Joanne Gallagher from Inspired Taste have fun with cupcakes by baking a surprise inside!

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Prep Time 30 min
Total Time 3 hr 0 min
Servings 24

Ingredients

Cookies

1: pouch (17.5 oz) Betty Crocker® chocolate chip cookie mix

1/2: cup butter, softened

1: egg

1: tablespoon water

Cupcakes

1: box Betty Crocker® SuperMoist® party rainbow chip cake mix

1: cup water

1/2: cup vegetable oil

3: eggs

Frosting

4: cups powdered sugar

1/2: cup butter, softened

1/2: cup shortening

2: to 3 tablespoons milk

1: teaspoon vanilla or almond extract

1/4: cup miniature semisweet chocolate chips

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Directions

1 Line cookie sheet with cooking parchment paper. In medium bowl, stir cookie ingredients until soft dough forms. Shape dough into 24 (1 1/2-inch) balls; place on cookie sheet. Freeze at least 1 hour.
2 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
3 Divide batter evenly among muffin cups, filling three-fourths full. Gently drop 1 frozen cookie dough ball in center of each cupcake. (If ball doesn’t sink at first, it will during baking.)
4 Bake 15 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
5 In large bowl, beat powdered sugar, 1/2 cup butter and the shortening with electric mixer on low speed until blended. Increase spread to medium. Beat in 2 tablespoons of the milk and the vanilla until smooth. If necessary, add remaining 1 tablespoon milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
6 Frost cupcakes. Top with chocolate chips.