Sunday, February 13, 2011
1 pkg cake mix
1 cup mayonnaise (I use Hellman's) - I reduced this to 3/4 cup mayonnaise because I bought a super moist cake mix. I was short mayo so I actually used 1/2 cup mayo and 1/4 cup sour cream
1 cup water
1 pkg break & bake refrigerator cookies (we like chocolate chip)
Preheat oven to 350 degrees. Line muffin pan with liners (makes 24).
Combine cake mix, eggs, mayo and water in large bowl, mixing well.
Fill liners 1/2 to 2/3 full. Break each cookie dough square in half and roll cookie dough into balls. Using a whole dough square will result in an undercooked cookie middle (which isn't as good as it sounds). Push dough ball to bottom of filled cupcakes. Don't worry if the batter doesn't cover the dough, as they bake the cupcakes will rise and cover it.
Bake for 19-22 minutes. Allow to cool before frosting.
[click here for printable version]