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Chocolate Chip Cookie Dough Cupcake Recipe


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     Chocolate Chip Cookie Dough Cupcake

Category   Desserts - Breads
Sub Category   None
Servings   24
Preptime   20 Minutes

1 1/2 Cups All-Purpose Flou
1/4 Teaspoon Baking Soda
1/4 Teaspoon Sea Salt
1/2 Cup Butter, Softened
1/4 Cup Sugar
1/2 Cup Brown Sugar
4 Egg
2 Teaspoons Vanilla Extract
1 Cup Miniature Semisweet Chocolate Chips
1 Box Yellow Cake Mix (18.25 Ounces)
1 1/3 Cups Water
1/3 Cup Canola Oil

Whisk Together The Flour, Baking Soda, & Sea Salt; Set Aside. Beat The Butter, White Sugar, & Brown Sugar With An Electric Mixer In A Large Bowl Until Smooth. Add 1 egg & The Vanilla Extract & Beat Until Smooth. Mix In The Flour Mixture Until Just Incorporated. Fold In The Chocolate Chips; Mixing Just Enough To Evenly Combine. Form The Dough Into Tablespoon-Sized Calls; Place Onto A Baking Sheet, & Freeze Until Solid, About 2 Hours.
Preheat An Oven To 350 Line 24 Muffin Cups With Paper Liners.
Beat 3 Eggs In A Large Bowl With An Electric Mixer To Break Up. Add The Cake Mix, Water, & Canola Oil; Continue Beating For 2 Minutes On Medium Speed. Spoon Into The Prepared Cupcake Liners, Filling Each 2/3 Full. Place A Frozen Cookie Dough Ball On The Top Center Of Each Cupcake.
Bake In The Preheated Oven Until A Toothpick Inserted Into The Cake Portion Of The Cupcake (Not The Cookie Dough Ball) Comes Clean, About 20 Minutes. Cool In The Pans For 10 Minutes Before Removing To Cool Completely On A Wire Rack.

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