Source(google.com.pk)
Ingredients Edit and Save
Original recipe makes 2 dozen cupcakesChange Servings
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
PREP
20 mins
COOK
20 mins
READY IN
2 hrs 40 mins Directions
Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and 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 balls; place onto a baking sheet, and freeze until solid, about 2 hours.
Preheat an oven to 350 degrees F (175 degrees C). 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, and 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.
Any cake recipe can be made into cupcakes. Place cupcake liners in muffin tins and fill them 3/4 full until the batter is used up. Bake at the same temperature as the cake recipe and check after 15 minutes to see if they're done.
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Let cupcakes cool before frosting. Even the youngest bakers can help. Give them miniature spatulas or small, blunt butter knives for the frosting and turn them loose on the decorations.
Hold cupcakes by their bottoms and roll the frosted tops in bowls of coconut flakes, chopped nuts, sugar sprinkles, candy confetti, etc. If you want to sprinkle the toppings instead, place the cupcakes on racks set on baking pans to catch any stray bits.
If you're serving cupcakes at a party, you can bake them a week ahead and freeze them until you're ready to decorate. By the time you're finished with a dozen or so, they'll be thawed and ready for serving. Display them on a tiered cake server or special cupcake stand.
When you're decorating with juicy fruit, place the fruit just before serving so the color doesn't "bleed" into the frosting.
Silicon cupcake liners let you play with shapes such as squares, hearts and butterflies, and come in an array of colors. Hint: even though silicon has a nonstick surface, a light mist of cooking spray helps the cakes release more easily.
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Mini Variations
Keep your eyes open for tiny toys and interesting candy and cookie shapes for your cupcake creations and experiment with piped icing, candy, and thin licorice to create whimsical faces and critters. Try these simple embellishments:
Pirate: sprinkle graham cracker crumbs over white frosting and decorate with gold covered chocolate coins.
Princess: pink frosting strewn with edible glitter and rose petals.
Baby shower: draw a baby face on each cupcake with icing, or simply pile up the frosting and stand a frosted animal cracker on top.
Bridal shower: top cupcakes with sugared edible flowers or candied fruit.
Birthday: ice one letter on each cupcake and arrange them to read "Happy Birthday (child's name)" on a large serving tray. No slicing required!
Sunflowers: chocolate or yellow frosting with candy corn trimmed with a halo of orange candy corn "petals."
Valentine's Day: red velvet cake with an inner core of chocolate and frosted with more chocolate. Top with candy hearts, kisses, or X's and O's.
Saint Patrick's Day: green, green, and more green; but know the kids will end up with green-tinted hands and faces. Ok, you've been warned.
April Fool's Day: miniature dirt cakes. Sprinkle chocolate frosting with crushed chocolate cookies and have a candy worm slithering out of the center.
Easter: white cake and pastel frosting; top with coconut flakes and a marshmallow Peep or tiny candy eggs. Thin licorice can form an Easter basket handle.
Bunnies: white cake and frosting. Cut marshmallows in half diagonally to form ears (frost the insides pink). Two more marshmallows make cheeks and a mini marshmallow cut in half makes bunny teeth. Use tiny candies for eyes; finish with a pink jelly bean nose.
Fourth of July: white frosting topped with a pattern of fresh strawberries or raspberries and blueberries. Finish with a flag toothpick waving gaily on top.
Halloween: ice with chocolate frosting and make spider legs with licorice and give them red cinnamon candies for eyes.
Christmas: top with marshmallow snowmen, candy canes, or gingerbread figures.
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