Chip Lover’s Cupcakes

1 package (18-1/4 ounces) white cake mix

1/4 cup butter, softened

1/4 cup packed brown sugar

2 tablespoons sugar

1/3 cup all-purpose flour

1/4 cup confectioners' sugar

1/4 cup miniature semisweet chocolate chips

BUTTERCREAM FROSTING:

1/2 cup butter, softened

1/2 cup shortening

4-1/2 cups confectioners' sugar

4 tablespoons milk, divided

1-1/2 teaspoons vanilla extract

1/4 cup baking cocoa

18 miniature chocolate chip cookies

Prepare cake batter according to package directions; set aside. For filling, in a small mixing bowl, cream the butter and sugars. Beat in flour and confectioners' sugar until blended. Fold in chocolate chips.

   

Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

   

For frosting, in a large mixing bowl, cream butter, shortening and confectioners' sugar. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting.

   

Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert #21 star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie. Yield: 1-1/2 dozen

From Taste of Home