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Cookie-Stuffed Rainbow Chip Cupcakes

Inspired Taste
Created Jun 11, 2012
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Each one of our Rainbow Chip Cupcakes has sweet chocolate chip goodness inside.

Cookie-Stuffed Rainbow Chip Cupcakes

  • Prep Time 30 min
  • Total 3 hr 0 min
  • Servings 24
  • Ingredients 14
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Ingredients

Cookies

Cupcakes

Frosting

  • 4 cups powdered sugar
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla or almond extract
  • 1/4 cup miniature semisweet chocolate chips

Instructions

  • Step 
    1
    Line cookie sheet with cooking parchment paper. In medium bowl, stir cookie ingredients until soft dough forms. Shape dough into 24 (1 1/2-inch) balls; place on cookie sheet. Freeze at least 1 hour.
  • Step 
    2
    Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Step 
    3
    Divide batter evenly among muffin cups, filling three-fourths full. Gently drop 1 frozen cookie dough ball in center of each cupcake. (If ball doesn’t sink at first, it will during baking.)
  • Step 
    4
    Bake 15 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • Step 
    5
    In large bowl, beat powdered sugar, 1/2 cup butter and the shortening with electric mixer on low speed until blended. Increase spread to medium. Beat in 2 tablespoons of the milk and the vanilla until smooth. If necessary, add remaining 1 tablespoon milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
  • Step 
    6
    Frost cupcakes. Top with chocolate chips.

Nutrition

Nutrition Facts are not available for this recipe

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