Cookie Dough Cupcakes with Ganache Frosting
Shelly
ingredients
- 18 oz. pkg. yellow cake mix
- 1 c. milk
- 3 eggs
- 1/2 c. butter, melted
- 1 tsp. vanilla
- 16 oz. refrigerated chocolate chip cookie dough
- Frosting:
- 12 oz. semi-sweet chocolate chips
- 1 c. heavy whipping cream
- 1/2 c. miniature semi-sweet chocolate chips
directions
- 1
In a large bowl combine cake mix, milk, eggs, butter and vanilla; beat on low for 30 seconds. Beat on medium for 2 minutes.
- 2
Fill paper-lined muffin cups 1/3 full.
- 3
Roll tablespoonfuls of cookie dough into balls. Drop into each center of each cupcake. Top with remaining batter.
- 4
Bake at 350° for 15-20 minutes or until toothpick comes out clean. Cool completely.
- 5
For frosting in a small saucepan, melt chocolate chips with cream over low heat; stir until well blended. Remove from heat.
- 6
Transfer to a small bowl; cover and refrigerate for 45-60 minutes or until mixture reaches spreading consistency, stirring every 15 minutes.
- 7
Cut a small hole in the corner of a plastic bag; insert #20 star pastry tip. Fill bag with chocolate mixture; pipe cupcakes. Sprinkle with miniature chocolate chips.
notes
Refrigerate for 45 minutes to an hour
Source: Shelly
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