Chip Lover’S Cupcakes

Name: Chip Lover’S Cupcakes
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; 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

14 ingredients

5 steps

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
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

Directions

1

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

Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter.
3

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

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

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.