Cookie-Stuffed Rainbow Chip Cupcakes

Popular
Cookie-Stuffed Rainbow Chip Cupcakes
180 min.
24
368kcal

Suggestions


Indulge your sweet tooth with these delightful Cookie-Stuffed Rainbow Chip Cupcakes, a treat that combines the best of both worlds: fluffy cupcakes and gooey cookie goodness! Perfect for parties, celebrations, or just a fun baking day at home, these cupcakes are sure to impress both kids and adults alike. With a vibrant rainbow chip cake mix as the base, each bite is bursting with color and flavor, making them not only delicious but visually stunning as well.

What sets these cupcakes apart is the surprise hidden inside—a soft, chewy chocolate chip cookie nestled right in the center. As they bake, the cookie dough transforms into a warm, melty treat that complements the light and airy cupcake perfectly. Topped with a creamy frosting and sprinkled with miniature semisweet chocolate chips, these cupcakes are a feast for the eyes and the palate.

Whether you're celebrating a birthday, hosting a bake sale, or simply craving something sweet, these Cookie-Stuffed Rainbow Chip Cupcakes are the ultimate dessert. With a preparation time of just three hours, you can easily whip up a batch for your next gathering. So gather your ingredients, preheat your oven, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • teaspoon almond extract 
  • 0.5 cup butter softened
  • box duncan hines classic decadent cake mix 
  • 17.5 oz chocolate chip cookie mix 
  •  eggs 
  •  eggs 
  • tablespoons milk 
  • cups powdered sugar 
  • 0.3 cup semisweet chocolate chips miniature
  • 0.5 cup shortening 
  • 0.5 cup vegetable oil 
  • cup water 
  • tablespoon water 

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 350F.
  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 doesnt 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.

Nutrition Facts

Calories368kcal
Protein3.2%
Fat39.88%
Carbs56.92%

Properties

Glycemic Index
5.69
Glycemic Load
6.55
Inflammation Score
-2
Nutrition Score
4.1008695726809%

Nutrients percent of daily need

Calories:367.59kcal
18.38%
Fat:16.47g
25.34%
Saturated Fat:6.84g
42.74%
Carbohydrates:52.9g
17.63%
Net Carbohydrates:51.89g
18.87%
Sugar:36.34g
40.38%
Cholesterol:39.4mg
13.13%
Sodium:266.15mg
11.57%
Alcohol:0.06g
100%
Alcohol %:0.07%
100%
Protein:2.97g
5.95%
Phosphorus:106.06mg
10.61%
Folate:32.52µg
8.13%
Vitamin B1:0.12mg
8.03%
Vitamin B2:0.13mg
7.41%
Selenium:4.5µg
6.43%
Calcium:56.06mg
5.61%
Iron:0.97mg
5.38%
Vitamin E:0.73mg
4.84%
Vitamin K:5.06µg
4.82%
Vitamin B3:0.96mg
4.79%
Fiber:1.01g
4.05%
Manganese:0.08mg
4.01%
Magnesium:14.78mg
3.69%
Vitamin A:161.04IU
3.22%
Copper:0.06mg
2.83%
Zinc:0.38mg
2.5%
Potassium:78.73mg
2.25%
Vitamin B5:0.22mg
2.22%
Vitamin B12:0.08µg
1.41%
Vitamin D:0.16µg
1.07%
Vitamin B6:0.02mg
1.02%