Chocolate Chip Cookie Cupcakes with Browned Butter Icing (chocolate or vanilla)

Ingredients:
For Chocolate Cupcakes
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla


For Vanilla Cupcakes
1 box white cake mix
1 small pkg Jello instant white chocolate or vanilla pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla

For Cookie Dough:
1/2 cup (1 stick) butter, softened
2 tbsp. shortening
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1-1/4 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2tsp cornstarch
1-2/3 cup all-purpose flour
1 cup chocolate chips

For Icing:
1/2 cup butter
1/4 cup unsweetened cocoa powder (or special dark cocoa powder)
2 1/3 cups powdered sugar
1 tablespoon vanilla extract
6-7 tablespoons heavy whipping cream, depending on desired consistency


Preparation of cookie dough (must be done the day before baking the cupcakes):
1. Combine shortening, butter, sugars, egg and vanilla in a medium-sized bowl. Mix thoroughly with an electric mixer on medium speed.

2. Add baking soda, cornstarch and salt. Mix.

3. Slowly add flour until thoroughly blended.

4. Add chocolate chips and nuts, then mix.

5. Shape dough into a long 3/4" (quarter-sized) diameter roll (or two) on SaranWrap. Freeze overnight.


Preparation of icing (must be started at least 2 hours before needing to frost):
1. Melt butter in a saucepan over medium heat. Cook, stirring often, just a few minutes, until it becomes brown in color.

2. Place in a large mixing bowl and chill until set. You want it set, as in not melted, but you want it soft enough to be able to mix. Make sure it's the consistency of room temperature butter when you start mixing in the powdered sugar.

3. Once butter has set, mix in the powdered sugar and cocoa with a hand mixer until crumbly.

4. Add vanilla and 2 tablespoons cream. Mix.

5. Add more cream, 1 tablespoon at a time, until you’ve reached your desired spreading consistency.


Preparation of cupcake batter:
1. Preheat oven to 350 degrees F.

2. In a very large bowl, mix together all ingredients. Batter will be thick.


Preparation of cupcakes:
1. Fill cupcake pans 2/3 full with batter.

2. Cut frozen dough into 1/2" pieces, enough to put one piece in each cupcake. Reserving remaining frozen cookie dough.

3. Put a piece of dough in the center of each cupcake, pressing down to get the batter to flow slightly over the top of the dough.

4. Bake cupcakes at 350 degrees until toothpick comes out clean when inserted into cake portion of cupcake.


Preparation of little cookies for garnish:
1. Shape remaining frozen cookie dough into 1/2" balls.

2. Place on cookie sheet and bake at 350 degrees until VERY lightly browned.


Preparation of cookie decorations:
1. Place a small amount of frosting in center of cupake.

2. Garnish with a tiny cookie on top of frosting.