What kind of dessert are you in the mood for today? A gooey, chocolate chip cookie? Perhaps a soft cupcake? With this recipe, you don’t have to choose.
Although this recipe calls for a box of yellow cake mix, feel free to use whatever type of cake you desire. Chocolate cake, white cake, funfetti, the possibilities are endless.
Chocolate chip cookie dough:
- 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
Whisk together the flour, baking soda, and sea salt in a small bowl. Set aside. In a large bowl, beat the butter and both sugars with a mixer until smooth. Add the egg and the vanilla extract and beat until smooth. Gradually stir in the flour mixture until well-mixed throughout. Fold in the chocolate chips. Form the dough into tablespoon-sized balls. Place onto a baking sheet and freeze for at least 2 hours.
Preheat oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
Beat 3 eggs in a large bowl. Add the cake mix, water, and oil, and beat with a mixer for 2 minutes. Spoon into the cupcake liners, filling each about 2/3 full. Place a frozen cookie dough ball on top of each cupcake.
Bake for about 20 minutes, until a toothpick inserted into the cake portion of the cupcake (not the cookie dough part) comes clean. Cool in the for 10 minutes in the pan before removing to a wire rack to cool completely