Chocolate Chip Cookie Dough Cupcakes

For the Cupcakes

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and vanilla. In a small bowl, combine instant espresso granules and warm water, stirring until dissolved. Add espresso mixture to the cake batter and stir until fully incorporated.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Measure .4 ounce balls of cookie dough (about 1 teaspoon) and drop a ball of dough into each cupcake. Be sure to use a spoon to completely cover the dough ball with batter.

5. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean.

6. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Frosting

1. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.

2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

For the Garnish

1. Garnish your cupcakes with mini semi-sweet chocolate chips and a mini chocolate chip cookie.

2. To make the mini cookies, I simply measured out 24 .4 ounce (about 1 teaspoon) balls of dough and baked them according to package directions (about 8-10 minutes). Allow mini cookies to cool completely before adding them to the cupcakes.