Cookie Dough Cupcakes

Cookies and cake...what could be better?

It's important the cookie dough is frozen before using it.  Otherwise, you'll end up with a hard cookie in the middle of the cupcake!

Ingredients
Cupcakes

24 paper liners for cupcake pans

1 package (18.25 ounces) plain yellow cake mix

1 package (3.4 ounces) vanilla instant pudding mix

1 cup whole milk

1 cup vegetable oil

4 large eggs

1 teaspoon pure vanilla extract

1 package (1 pound) frozen cookie dough

Chocolate Buttercream

8 tablespoons (1 stick) butter, at room temperature

1/2 cup unsweetened cocoa powder

3 cups confectioners' sugar, sifted

3 to 5 tablespoons milk

1 teaspoon pure vanilla extract

Directions
Preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.

In a large mixing bowl, combine the cake mix, pudding mix, milk, oil, eggs, and vanilla  at at low speed for 30 seconds. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides of the bowl if needed. The batter should look well blended. Once the batter is blended, fill each cupcake liner 2/3 of the way full.

Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven.  Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for five minutes.  Place the cupcakes on a wire rack to cool for 15 minutes before frosting. They may sink a bit in the center.

While the cupcakes cook, prepare the Chocolate Buttercream.

Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds.

Stop the machine and add the confectioners' sugar, three tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, one minute. Increase the speed to medium and beat until light and fluffy, one minute more. Add one to two tablespoons more milk if the frosting is too stiff.

Frost the cupcakes and enjoy!