Ingredientes para Chocolate Chip Cookie Dough Stuffed Cupcakes
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Miniature Semisweet Chocolate Chips
- 3 large eggs
- Yellow Cake Mix
- 1 cup water
- ⅓ cup canola oil
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Como fazer Chocolate Chip Cookie Dough Stuffed Cupcakes
- **Cookie Dough:**
- In a medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon sea salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips and ½ cup chopped walnuts or pecans (optional).
- Roll the cookie dough into 24 tablespoon-sized balls.
- Place the cookie dough balls on a baking sheet lined with parchment paper and freeze for at least 2 hours, or until solid.
- **Cupcakes:**
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper liners.
- In a large bowl, beat 3 large eggs until light and frothy.
- Add 1 box (15.25 oz) chocolate cake mix, 1 cup water, and ⅓ cup canola oil. Beat on medium speed for 2 minutes until well combined.
- Fill each cupcake liner about ⅔ full with the cake batter.
- Top each cupcake with one frozen cookie dough ball.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
113 g
Sugar
955g
Fat
274g
Carbs
136g
