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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
18.25 ounce package chocolate cake mix 1 1/3 cups water 3 large eggs 1/3 cup vegetable oil 16.5 ounce package refrigerated chocolate chip cookie dough 16 ounce container prepared chocolate frosting mini semisweet chocolate chips
Directions
Preheat oven to 350 degrees. Line 24 muffin cups with paper cupcake liners. Combine cake mix, water, eggs and oil in a large bowl. Beat 30 seconds on low speed. Increase mixer to medium and beat 2 minutes. Divide the batter between the prepared muffin cups, filling each 2/3 full. Cut the cookie dough into 24 pieces. Roll each piece of dough into a ball. Press 1 cookie dough ball into the batter in each muffin cup. Bake cupcakes about 19 to 22 minutes until the top springs back when pressed. Let cupcakes stand 15 minutes in the pan. Remove the cupcakes from the pan and cool completely on a rack. Frost cupcakes and sprinkle with mini chocolate chips. Store cupcakes in an airtight container.
Makes about 2 dozen cupcakes.
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