Cookie Dough Cupcakes 2.0

I posted cookie dough cupcakes back in '16, here is another version that had everyone at Al and Cathy's raving - Cathy said "I don't even like cupcakes and these are the best cupcakes in the entire world!" and Al texted "Cathy & I agree your cupcakes are the best we have ever had" and thanked me for bringing them...wow, high praise! This is obviously a keeper recipe.

You'll need:

• yellow cake mix (without pudding in the mix- I used Betty Crocker Favorites yellow cake mix, note the amount of liquid and fat you need might change depending on what brand you buy - change my amounts below if yours calls for something different)
• banana instant pudding (I did not use sugar-free)
• 3 eggs
• 1 cup whole milk (instead of water)
• 1/2 cup melted butter, cooled slightly (instead of oil)
• dash of vanilla
• 1 24-count tray of store-bought chocolate chip cookie dough (I used Nestlé Toll House, the kind that comes in squares you can break off and bake individually)
• buttercream frosting
• 1/2 block of cream cheese

Directions:

1. Cut the cookie dough into it's pre-scored 24 squares, freeze until solid.
2. In a large bowl mix together the eggs, milk, melted butter, and vanilla. Add the cake mix and pudding, beat with hand mixer (or standing mixer, or by hand) for a couple of minutes.
3. Divide the batter evenly into 24 cupcake tins lined with cupcake liners. 
4. Place 1 frozen cookie dough square on each cupcake batter, slightly press into the batter but don't push it all the way in. 
5. Bake at 350'F for 16-18 minutes. Do not overbake or the cookie dough will bake solid. Sticking a toothpick or skewer in the cupcake to check for doneness like normal doesn't work because you want the cookie dough soft - check the edges of the cupcake to see if the cake is done. Remove to a rack to cool.
6. Meanwhile, make the buttercream frosting. Blend 1 stick of butter with 1/2 block cream cheese until fluffy. Add 1 teaspoon vanilla, a pinch of salt, and one cup of powdered sugar, mix to combine. Slowly add 3 more cups of powdered sugar alternating with a little milk or cream until you get the right consistency. 
7. Once the cupcakes are cool frost with the buttercream cheese frosting, sprinkles optional :)

*note: I set the cookie dough on top of the batter and didn't press down. The dough didn't sink all the way to the bottom and made the top of the cupcakes uneven - but once you frost them no one will ever know! Don't freak out if they come out of the oven a little wonky. I will lightly press the cookie dough into the batter next time.

I kind of like how a scoop of frosting looks on the top
before I smoothed it out - reminds me of a scoop of ice cream

Update * Cathy made these cupcakes the following day and made 1/2 with macadamia white chocolate chip dough; she said they taste great but one thing she found is that the dough was portioned into bigger pieces and filled up the cupcakes a little too much - the Nestle dough I used is a total of 16.5 ounces, check the weight of whatever dough you use. If you use homemade dough I would just put about a couple teaspoons in each cupcake.