Ingredients
1 box vanilla cake mix, plus ingredients called for on box
1/4 c. unsalted butter, softened
1/2 c. light brown sugar
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
3/4 c. all-purpose flour*
2 tbsp. whole milk
1/3 c. mini chocolate chips
1 c. (2 sticks) unsalted butter, softened
3 1/2 c. powdered sugar
3 tbsp. whole milk
1 tsp. pure vanilla extract
1 pinch kosher salt
Mini chocolate chips, for garnish
Mini chocolate chip cookies, for garnish
Preparation
Step 1Preheat oven to 350° and line two muffin tins with 20 cupcake liners. Step 2In a large bowl, prepare batter according to package directions. Pour batter into prepared liners then bake until golden, about 20 minutes. Let cool completely, then scoop out the middle of each using a melon baller or teaspoon.Step 3Meanwhile, make cookie dough: In a large bowl using a hand mixer, beat together butter, brown sugar, vanilla, and salt until light and creamy. Add flour, beating on low until fully combined. Beat in milk then fold in chocolate chips. Step 4Scoop a heaping teaspoon of cookie dough into each cupcake. Press to flatten the top. Step 5Make frosting: In a large bowl using a hand mixer, beat together butter and half of the powdered sugar until smooth. Beat in the milk, vanilla, salt, and the rest of the powdered sugar until light and fluffy. Transfer to a piping bag fitted with a large, round tip. Step 6Pipe stuffed cupcakes with vanilla frosting. Garnish each with more mini chocolate chips and a mini cookie.
*While some experts say it’s okay to eat raw flour (as long as it hasn’t been affected by recalls), the FDA warns against it. Some suggest heat-treating the flour, by cooking it in the microwave or oven, to kill off any bacteria, before using it in any no-bake treat.
