It's important to use frozen dough, because you don't want it to bake completely and become a cookie. You want the center to be gooey when you bite into it!

• 24 U-Bake Paper Liners for Cupcake Pans (2 1/2-inch size)
• 1 package (18.25 ounces) plain yellow cake mix
• 1 Cup U-Bake vanilla instant pudding mix
• 1 cup 2% or whole milk
• 1 cup Vegetable Oil
• 4 large eggs
• 1 teaspoon U-Bake Pure Vanilla Extract
• 2 dozen U-Bake frozen mini chocolate chip cookie dough

Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.)

Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven. If using a larger size, cut the frozen dough pieces in half to make 24 pieces.

Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for five minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting. They may sink a bit in the center.

While the cupcakes cool, prepare the U-Bake Chocolate Frosting Mix according to package. (1 3/4 Cup Mix to 2 T water)

Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. The cupcakes are ready to serve!

Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to three days or in the refrigerator for up to one week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to six months. Thaw the cupcakes overnight in the refrigerator before serving.