Cookie-Stuffed Rainbow Chip Cupcakes

Name: Cookie-Stuffed Rainbow Chip Cupcakes
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon vanilla or almond extract; 118 milliliters butter, softened; 1 box Betty Crocker® SuperMoist® party rainbow chip cake mix; 496 grams pouch Betty Crocker® chocolate chip cookie mix; 1 egg; 3 eggs; 2 Tbsps milk; 946 milliliters powdered sugar; 59 milliliters miniature semisweet chocolate chips; 118 milliliters shortening; 118 milliliters vegetable oil; 237 milliliters water

You can never have too many dessert recipes, so give Cookie-Stuffed Rainbow Chip Cupcakes a try. This recipe serves 24. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 395 calories, 3g of protein, and 20g of fat. Head to the store and pick up milk, powdered sugar, shortening, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours. This recipe is typical of American cuisine.

Instructions

Line cookie sheet with cooking parchment paper. In medium bowl, stir cookie ingredients until soft dough forms. Shape dough into 24 (1 1/2-inch) balls; place on cookie sheet. Freeze at least 1 hour.

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Heat oven to 350°F.

Equipment you will use

Oven

Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Cupcakes

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Divide batter evenly among muffin cups, filling three-fourths full. Gently drop 1 frozen cookie dough ball in center of each cupcake. (If ball doesn’t sink at first, it will during baking.)

Ingredients you will need

Cookie Dough

Cupcakes

Equipment you will use

Muffin Liners

Bake 15 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

In large bowl, beat powdered sugar, 1/2 cup butter and the shortening with electric mixer on low speed until blended. Increase spread to medium. Beat in 2 tablespoons of the milk and the vanilla until smooth. If necessary, add remaining 1 tablespoon milk, 1 teaspoon at a time, until frosting is smooth and spreadable.

Ingredients you will need

Powdered Sugar

Shortening

Frosting

Vanilla

Butter

Spread

Milk

Equipment you will use

Hand Mixer

Bowl

Frost cupcakes. Top with chocolate chips.

Ingredients you will need

Chocolate Chips

Cupcakes

Equipment

Ingredients

Servings:

1teaspoon

vanilla or almond extract 118milliliters

butter, softened 1box

Betty Crocker® SuperMoist® party rainbow chip cake mix 496grams

pouch Betty Crocker® chocolate chip cookie mix 1

egg 3

eggs 2Tbsps

milk 946milliliters

powdered sugar 59milliliters

miniature semisweet chocolate chips 118milliliters

shortening 118milliliters

vegetable oil 237milliliters

water

Recommended wine: Cream Sherry, Madeira, Prosecco

Cookies on the menu? Try pairing with Cream Sherry, Madeira, and Prosecco. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.