Suzy Snaps

Beware, this recipe is not for the healthy minded..

So, I love Esther’s chocolate chip cookie dough cupcakes but they seem like they would be time consuming.      So, I set out to try to make these as easily as possible.  I’m sure I did sacrifice some of the flavor but hey.. they were easy!  And still REALLY REALLY good.   But beware.. these are VERY rich.

First, I gathered the ingredients..

• Moist yellow cupake mix and the fixings to make it according to directions
• Pack of the break-away cookie dough
• Ingredients for the icing (powdered sugar, vanilla, butter, chocolate chip cookie dough, and milk)
• Mini chocolate chips to finish them off.

Before you get started..  take the break-away cookie dough, go ahead and break it up, and put it in the freezer.. it needs to be frozen solid.   This keeps it from cooking all the way when the cookies cook so you actually have cookie dough in the center.   Then preheat the oven to the temperature your cake mix directs.

First make the cake mix according to directions..

Then I sprayed my cupcake liners w/ my non-stick spray.. helps them come off the cupcakes easier..

and filled up the cupcake tins (makes 24 cupcakes)

Next, get out your segmented cookie dough from the freezer.

and drop one into each cupcake

You then put the cupcakes into the oven and bake according to the cake mix directions (mine took a bit longer.. I think the cookie dough slowed them down some)

While the cupcakes are baking you mix up the icing.

• 4 1/2  C confectioners’ sugar (add more until it reaches your preferred consistency)
• 1 1/2 C butter (room temperature)
• 1-2 teaspoons vanilla
• 1 tablespoon milk
• 1 tube of chocolate chip cookie dough (or make an eggless cookie dough recipe)

Mix together sugar and butter until they are blended and creamy. Add vanilla and milk and continue to beat for another minute. If desired, add more confectioners’ sugar to make it stiffer, add in the tube of cookie dough and blend well.    Then grab your icing bag, and tip (I just use the throw away kind and slide my tip down inside it after cutting the edge..  of course you can just slap on the icing too if you don’t have time to get fancy)

Once the cupcakes are done take them out and let them cool (I was in a hurry and put mine in the freezer LOL)  Make sure they are cool completely before you begin to ice them.

Waiting for the cupcakes to cool…

Ice the cupcakes, sprinkle with mini chocolate chips.. and you have a yummy, rich, cupcake!