Ingredients
1 package white cake mix (regular size)1/4 cup butter, softened1/4 cup packed brown sugar2 tablespoons sugar1/3 cup all-purpose flour1/4 cup confectioners’ sugar1/4 cup miniature semisweet chocolate chipsBUTTERCREAM FROSTING:1/2 cup butter, softened1/2 cup shortening4-1/2 cups confectioners’ sugar4 tablespoons 2% milk, divided1-1/2 teaspoons vanilla extract1/4 cup baking cocoa18 miniature chocolate chip cookies
Preparation
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.
Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter.
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.
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.
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.
