Cookie-Stuffed Rainbow Chip Cupcakes

Ingredients

• 17.5 oz chocolate chip cookie mix 
• 0.5 cup butter softened
• 1  eggs 
• 1 tablespoon water 
• 1 box asian rice cracker snack mix 
• 1 cup water 
• 0.5 cup vegetable oil 
• 3  eggs 
• 4 cups powdered sugar 
• 0.5 cup butter softened
• 0.5 cup shortening 
• 2 tablespoons milk 
• 1 teaspoon almond extract 
• 0.3 cup semisweet chocolate chips miniature

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer
• toothpicks
• muffin liners

Directions

1. Line cookie sheet with cooking parchment paper. In medium bowl, stir cookie ingredients until soft dough forms. Shape dough into 24 (1 1/2-inch) balls; place on cookie sheet. Freeze at least 1 hour.
2. Heat oven to 350°F.
3. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
4. Divide batter evenly among muffin cups, filling three-fourths full. Gently drop 1 frozen cookie dough ball in center of each cupcake. (If ball doesn’t sink at first, it will during baking.)
5. Bake 15 to 20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
6. In large bowl, beat powdered sugar, 1/2 cup butter and the shortening with electric mixer on low speed until blended. Increase spread to medium. Beat in 2 tablespoons of the milk and the vanilla until smooth. If necessary, add remaining 1 tablespoon milk, 1 teaspoon at a time, until frosting is smooth and spreadable.
7. Frost cupcakes. Top with chocolate chips.