Cookie Dough Stuffed Cupcakes

I found a recipe for these on allrecipes.com, but that recipe used genuine cookie dough for the stuffing of the cupcakes. Since the dough is supposed to remain, well, dough in a cookie dough stuffed cupcake, I decided to make a variation using the Eggless Cookie Dough recipe I posted earlier this week.

These are pretty easy to make, but you have to follow a couple of "rules." First, you need to make little (approx. 1/2") dough balls, using a small scoop or your hands. These MUST be frozen! If they are not frozen when you put them in the cupcake batter, they will bake and come out dry and y.u.c.k.y.!

Secondly, don't over bake these. Don't use a toothpick to test "doneness" of these bitty cakes, since the inside of the cupcake is cookie dough and should remain doughy. Instead, look at the edge of the cupcake to see if it's set. I would recommend baking for 16-18 minutes. If you over bake these, you will get the aforementioned dry, "y.u.c.k.y." center.

Ingredients:
-1 cake mix ( I used chocolate, but I think yellow would also be delicious - I'm sure you could make cake batter from scratch, I was just feeling lazy ^_^)
-Ingredients needed for cake mix prep (usually water, oil, and eggs, in some combination)

-Frozen dough balls from Eggless Cookie Dough recipe (I've found using mini chocolate chips in the dough works best for this recipe), one for each cupcake
-Frosting

Directions:
1. Preheat oven to 350.
2. Prepare cake mix per box instructions.
3. Line muffin tins with cupcake liners.
4. Scoop/pour about 1 tablespoon batter into each cupcake liner.
5. Place one frozen cookie dough ball into each cupcake liner, on top of the cake batter.
6. Cover each cookie dough ball with approximately one more tablespoon of batter. You may need to use a spoon to make sure cookie dough balls are covered.
7. Bake cupcakes for 16-18 minutes. Remember, don't over bake!
8. Let cupcakes cool. Frost and enjoy!