Megan's Meals: Chocolate Chip Cookie Stuffed Chocolate Cupcakes with Chocolate Buttercream icing.

I got bored about a week ago with 2 days off.....so I decided to make cupcakes and these looked yummy. I adapted my recipe from For the Love of Kids and Food. The Icing came from Savory Sweet Life.

Ingredients for Cupcakes:

1 Box chocolate Fudge Cake
3 eggs
1 1/4 cups water
1/2 cup oil

Ingredients for Cookie Filling:

2 cups all purpose flour
1/2 tsp baking soda
pinch of salt
1 1/2 sticks unsalted butter (softened)
3/4 cup sugar (I use Splenda sugar blend - so I use 6 tbsp Splenda sugar blend)
1 1/2 tbsp vanilla
1 egg
1 egg yolk
1 1/2 cups chocolate chips

( I left out an ingredient--oops....but they actually turned out really good, so if you want to make them based on the person I got the recipe from - check out her link at the top of the blog)

Ingredients for Icing:

2 sticks unsalted butter - softened
3 1/2 cups powdered sugar
1/2 cup cocoa powder
1/2 tsp salt
2 tsp vanilla extract (I don't recommend using the almond extract that she says you can use, it doesn't turn out well - in my opinion)
4 tbsp. heavy cream

Steps for cookie filling:

Mix together butter and sugar, when soft and fluffy - add in the vanilla and then the eggs

Mix together until well combined
In separate bowl, mix together baking soda, flour and salt
Add in slowly to the "wet" ingredients you mixed together in the first 2 steps, mixing until well mixed
Add in chocolate chips

Form together in small balls just like if you were making cookies
Place on a baking sheet topped with wax paper, place in the freezer (I left mine in the freezer about 45 min)

Steps for Cupcakes:

Preheat oven to 350, place cupcake liners in to your cupcake/muffin pan
Mix together cake mix as directed

Pour in to muffin cups, about 1/2 to 3/4 of the wall full.
Remove frozen cookie balls from freezer, press into the middle of the cupcakes, most will be covered, but a small portion will stick out the top (don't worry, the cupcake will cook around it)