Cookie Dough Cupcakes

Recipe View Prepare the Cookie Dough: In a large bowl, whisk together the flour, baking soda, and sea salt. (5 minutes)

Recipe View In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. (3 minutes)

Recipe View Beat in the egg and vanilla extract until well combined. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Fold in the chocolate chips. (5 minutes)

Recipe View Form the cookie dough into tablespoon-sized balls and place them on a baking sheet lined with parchment paper. Freeze until solid, about 2 hours. (10 minutes)

Recipe View Preheat Oven and Prep: Preheat your oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. (5 minutes)

Recipe View Make the Cupcake Batter: In a large bowl, lightly beat the 3 eggs with an electric mixer. Add the yellow cake mix, water, and canola oil. Beat for 2 minutes on medium speed until well combined. (5 minutes)

Recipe View Assemble and Bake: Spoon the cupcake batter into the prepared muffin liners, filling each about 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake. (10 minutes)

Recipe View Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the cake portion of the cupcake comes out clean (avoid testing the cookie dough ball). (20 minutes)

Recipe View Cool and Enjoy: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)