Chocolate Chip Cookie Cupcakes

These are my all time favorite cupcakes to make and they are very easy.

Cupcake Ingredients:

1 box yellow cake mix
1 refrigerated package of 2 dozen chocolate chip cookies (great value brand works great)

Icing Ingredients:

1 package powdered sugar
1 cup of shortening
1 cup of butter, softened (we use country crock, it’s great because it is already softened)
1 tbls vanilla extract
mini chocolate chips (optional)

Note: the icing makes enough for 4 dozen cupcakes, so feel free to half the recipe. It tastes just as great! Any leftovers refrigerate well. 

Let’s Get to Baking!

1. Roll each chocolate chip cookie dough square into a ball and place on a cookie sheet (I always cover mine with wax/parchment paper so there is less clean up).

2. Freeze the cookie dough balls for two hours.

3. Preheat your oven to 350.

4. Prepare the cake mix as directed on the box and separate into cupcake liners.

5. Put one cookie dough ball into the center of each cupcake.

6. Bake for 20 minutes.

7. In a clean bowl beat, vanilla, shortening and butter until thick and creamy.

8. Slowly add the powdered sugar until the icing is mixed well. If it is to thick for your liking you can add a couple tsp of milk, but it tends to get to runny for the pastry bags once the milk is added so I never do.

9. Once the cupcakes are completely cooled, ice them and if you decided to go with the mini chocolate chips sprinkle a few on each one.

Now, feel free to sit down, stuff your face and get fat, it is so worth it!!!