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Cookie-Stuffed Rainbow Chip Cupcakes
Cookie-Stuffed Rainbow Chip Cupcakes
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Prep Time:
30 minutes
Total Time:
3 hours
Indulge in our delectable Rainbow Chip Cupcakes filled with chocolate chips.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix
  • 1/2 cup butter, softened
  • 1 tablespoon water
  • 1 box Betty Crocker™ Delights Super Moist™ Party Rainbow Chip Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 4 cups powdered sugar
  • 1/2 cup shortening
  • 2 to 3 tablespoons milk
  • 1 teaspoon vanilla or almond extract
  • 1/4 cup miniature semisweet chocolate chips
Instructions:
  • Prepare a cookie sheet by lining it with cooking parchment paper. Take a medium bowl and mix the cookie ingredients until they come together to form a soft dough. Shape the dough into 24 (1 1/2-inch) balls, and place them on the prepared cookie sheet. Freeze for at least 1 hour.
  • Preheat the oven to 350°F and line 24 regular-size muffin cups with paper baking cups. In a large bowl, mix the cupcake ingredients with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping the bowl occasionally.
  • Evenly distribute batter among muffin cups, filling three-fourths full, and gently place 1 frozen cookie dough ball in the center of each cup. (It will sink during baking if it doesn't at first.)
  • Bake for 15 to 20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let them cool for 10 minutes, then transfer to cooling racks to cool completely.
  • In a large bowl, blend powdered sugar, 1/2 cup butter, and shortening with an electric mixer on low speed until mixed. Increase to medium speed. Mix in 2 tablespoons milk and vanilla until smooth. If needed, add remaining 1 tablespoon of milk, 1 teaspoon at a time, until frosting is smooth and easy to spread.
  • Decorate cupcakes with a generous amount of chocolate chips on top of the frosting.

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