Ingredients with Measurements:
- 1 box of vanilla cake mix
- 1 cup of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of unsalted butter, softened
- 1/2 cup of vegetable oil
- 4 eggs
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 cup of mini chocolate chips
- 1/2 cup of cookie dough, chilled and cut into small pieces
Special equipment needed:
- Cupcake pan
- Cupcake liners
- Piping bag
- Large round tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine the cake mix, flour, sugar, butter, vegetable oil, eggs, milk, vanilla extract, baking powder, baking soda, and salt. Mix until well combined.
3. Fold in the mini chocolate chips.
4. Fill each cupcake liner halfway with the cake batter.
5. Place a small piece of chilled cookie dough in the center of each cupcake.
6. Cover the cookie dough with more cake batter until the cupcake liner is about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cupcakes cool completely.
9. Using a piping bag and a large round tip, pipe a swirl of frosting on top of each cupcake.
10. Garnish with additional mini chocolate chips and a small piece of cookie dough.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 40 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 470
Fat: 24g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 380mg
Carbohydrates: 62g
Fiber: 1g
Sugar: 45g
Protein: 4g
Substitutions for ingredients:
- You can use any flavor of cake mix instead of vanilla.
- You can use any type of chocolate chips instead of mini chocolate chips.
- You can use homemade or store-bought cookie dough.
Variations:
- You can add a teaspoon of cinnamon to the cake batter for a cinnamon flavor.
- You can use peanut butter cookie dough instead of regular cookie dough.
- You can add a tablespoon of cocoa powder to the cake batter for a chocolate flavor.
Tips and tricks:
- Make sure the cookie dough is chilled before cutting it into small pieces.
- Use a cookie scoop to portion out the cake batter evenly.
- Let the cupcakes cool completely before frosting them.
Storage instructions:
Store the cupcakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the cupcakes for 10-15 seconds to warm them up before serving.
Presentation ideas:
Arrange the cupcakes on a cake stand or platter for a pretty display.
Garnishes:
Mini chocolate chips and small pieces of cookie dough.
Pairings:
Milk, coffee, or tea.
Suggested side dishes:
Fruit salad or a green salad.
Troubleshooting advice:
- If the cupcakes are sinking in the center, make sure the cookie dough is chilled and not too big.
- If the cupcakes are dry, try adding a tablespoon of sour cream to the cake batter.
Food safety advice:
Make sure to wash your hands and all utensils before handling food. Store the cupcakes in an airtight container to prevent contamination.
Food history:
Cupcakes have been around since the 19th century and were originally called "number cakes" because they were measured by the number of cups of ingredients used.
Flavor profiles:
Sweet, vanilla, chocolate, cookie dough.
Serving suggestions:
Serve the cupcakes as a dessert or a sweet treat.
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Taste: Sweet, Creamy, Buttery, Chocolatey, Nutty