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Chocolate Chip Cookie Cupcakes

Chocolate Chip Cookie Cupcakes
  • Prep 15 min
  • Total 40 min
  • Servings 24
Chocolate chip cupcakes topped with chocolate frosting and mini chocolate chip cookies.
By Girl Who Ate Everything
Updated December 30, 2014

Ingredients

  • 1 Betty Crocker™ Super Moist™ yellow or butter recipe yellow cake mix (and ingredients package calls for)
  • 1 container Betty Crocker™ Rich & Creamy chocolate frosting
  • cookie (optional)
  • 1/4 package of Pillsbury™ refrigerated chocolate chip cookie dough garnishes

Steps

  • 1
    Preheat oven to 350°F. Line cupcake pan with cupcake liners. Make cupcake batter according to directions then stir in 1 cup of regular chocolate chips. Bake cupcakes according to package directions. Let cool.
  • 2
    Frost cupcakes with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.
  • 3
    Garnish with mini chocolate chips and mini chocolate chip cookies (See tip below).

Expert Tips

  • To fancy up your cupcakes, garnish with mini chocolate chip cookies. I used 1/4 of a package of refrigerated cookie dough. I placed nickel sized balls of dough on a cookie sheet and baked for 8-9 minutes at 350°F.

Nutrition Information

No nutrition information available for this recipe
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