Cookie-Stuffed Rainbow Chip Cupcakes

Each one of our Rainbow Chip Cupcakes has sweet chocolate chip goodness inside.

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

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

  • 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.

Expert Tips

Save time and buy a container of Betty Crocker® Whipped butter cream frosting, or your favorite flavor, instead of making frosting from scratch.

Substitute oatmeal chocolate chip cookie mix or your favorite cookie mix.