Cookie Dough + Cupcake

While perusing the internet over the past week I came across many things: recipes for sangria, an article about filler foods, and an entire chart detailing portion sizes, oven temperatures, cuts of meat, their locations on the animal, and their necessary cooking times, and freezing capabilities of certain foods. The one article that appealed the most to me was one involving the recipe for a cupcake. I was about to go on my merry way when something caught my eye. I am most definitely not a cake-person, something about the texture just throws me off, however, there was something different about this cupcake. It wasn't the recipe or the title that caught my eye, but, not surprisingly, the picture. It was a cupcake filled with cookie dough! After completely reading the recipe, I decided that I can manipulate the concoction to meet my specifications, namely less cake, more cookie. Although this may completely and utterly defeat the purpose, I am not sure I care. I absolutely intend to attempt to recreate this recipe with my own twist when I return home for the summer and proceed to hoard all of the gooey goodness for my enjoyment only.

Here is the recipe. Sometimes I honestly wonder how I don't come up with these things myself.

Ingredients

Cookie Dough

 1 1/2 cups all-purpose flour

 1/4 teaspoon baking soda

 1/4 teaspoon sea salt

 1/2 cup butter, softened

 1/4 cup white sugar

 1/2 cup brown sugar

 1 egg

 2 teaspoons vanilla extract

 1 cup miniature semisweet chocolate chips

 Cupcakes

 1 (18.25 ounce) box yellow cake mix

 1 1/3 cups water

 1/3 cup canola oil

 3 eggs

Directions

Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.