Name: Chip Lover's Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 1 package white cake mix (regular size) -; 1/4 cup butter, softened -; 1/4 cup packed brown sugar -; 2 tablespoons sugar -; 1/3 cup all-purpose flour -; 1/4 cup confectioners' sugar -; 1/4 cup miniature semisweet chocolate chips -; BUTTERCREAM FROSTING: -; 1/2 cup butter, softened -; 1/2 cup shortening -; 4-1/2 cups confectioners' sugar -; 4 tablespoons 2% milk, divided -; 1-1/2 teaspoons vanilla extract -; 1/4 cup baking cocoa -; 18 miniature chocolate chip cookies -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chip Lover's Cupcakes

1. 1 package white cake mix (regular size) -

2. 1/4 cup butter, softened -

3. 1/4 cup packed brown sugar -

4. 2 tablespoons sugar -

5. 1/3 cup all-purpose flour -

6. 1/4 cup confectioners' sugar -

7. 1/4 cup miniature semisweet chocolate chips -

8. BUTTERCREAM FROSTING: -

9. 1/2 cup butter, softened -

10. 1/2 cup shortening -

11. 4-1/2 cups confectioners' sugar -

12. 4 tablespoons 2% milk, divided -

13. 1-1/2 teaspoons vanilla extract -

14. 1/4 cup baking cocoa -

15. 18 miniature chocolate chip cookies -

How to cook deliciously - Chip Lover's Cupcakes

1. Stage

Prepare cake batter according to package directions; set aside. For filling, in a small bowl, cream butter and sugars until light and fluffy. Gradually beat in flour and confectioners' sugar until blended. Fold in chocolate chips.

2. Stage

Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter.

3. Stage

Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. Stage

For frosting, in a large bowl, cream the butter, shortening and confectioners' sugar until smooth. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting.

5. Stage

Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie.