Categories: Cupcakes
Ingredients
- 1 pkgs (18-1/4 oz.) white cake mix
- 1/4 C butter, softened
- 1/4 C packed brown sugar
- 2 T sugar
- 1/3 C all-purpose flour
- 1/4 C confectioner's sugar
- 1/4 C miniature semisweet chocolate chips
- BUTTERCREAM FROSTING
- 1/2 C butter, softened
- 1/2 C shortening
- 4-1/2 C confectioners' sugar
- 4 T milk, divided
- 1-1/2 tsp vanilla extract
- 1/4 C baking cocoa
- 18 miniature chocolate chip cookies
Directions
-
Prepare cake batter according to package directions; set aside. For filling, in a small mixing bowl, cream the butter and sugars. Beat in flour and confectioners’ sugar until blended. Fold in chocolate chips. Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. Bake at 350 degrees for 20-22 minutes or until a toothpick inserted near middle comes out clean. cool for 10 minutes before removing to wire rack to cool completely.
-
For frosting, in a large mixing bowl, cream butter, shortening and confectioners’ sugar. Beat in 3 T milk and vanilla until creamy. Set aside 1 C frosting; frost cupcakes with remaining frosting. Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in corner of plast bag. Pipe a chocolate rosette on top of each cupcake. Garnish with cookie