I saw this recipe here and was waiting for the right occasion to try it out. Lucky for me my manager asked me to make cupcakes for a team members birthday this week and try it out I did!
1 package yellow cake mix (I recommend Pillsbury low-sugar yellow cake mix)
1 package sugar-free vanilla instant pudding mix
1 cup milk
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 package chocolate chip cookie dough
Your favorite frosting, enough to frost 24 cupcakes
1 Preheat oven to 350 degrees. Place cupcake wrappers in 24 muffin pans.
2. Combine all cupcake ingredients (except cookie dough and frosting, of course) in bowl of a stand mixer. Mix on low until combined, scrape bowl, then mix on medium for 2 minutes. Batter will be very thick.
3. Divide batter between cupcake pans (about 1/4 cup in each cupcake wrapper), each cupcake wrapper should be about 2/3 full. Roll cookie dough into 24 balls and place one on top of each unbaked cupcake.
*Now this is where the recipe and I differ. In the original post the cookie dough was pushed into the batter. I was afraid that this would result in uncooked cookie dough, which is never good overnight, and I made the cookies the night before. Also important to make sure you have regular cupcake wrappers not just Christmas ones, or else you might have to run back to the store.
4. Bake for about 25 minutes, or until tops spring back when touched. Cool 2 minutes and remove to a wire rack to cool completely.
5. Frost with your favorite frosting (chocolates always good) and garnish with a baked cookie (cut in half placed in the frosting), sprinkles, or toasted pecans.
While I myself didn't try one out (I wasn't feeling like something sweet at the time) they were a HUGE success! People are work are STILL talking about them! Someone even said I bake better then his grandma. I don't know about all that, but I do know they were super tasty!