Ice Cream Cone Cupcakes with Cookie Dough

Prepare the cake batter according to package directions. Set aside when the batter is prepared.

In a large bowl, mix together the softened butter with the white and brown sugar. Add in the milk, vanilla extract and flour. Stir in chocolate chips. Roll the dough into teaspoon size balls and place the balls on a wax paper lined baking sheet. Place in the freezer to firm up, about 5 minutes.

Preheat oven to 350 F.

Place the ice cream cones on a baking sheet. I baked 12 at a time and did this in two batches. I may have been able to get one or two more if I didn’t fill up the cones as high, but was able to get 22 total cupcake cones. Pour enough cake batter into the cone to cover the bottom of the cone. Place 1-2 cookie dough balls in on top of the layer of batter and then top with some more batter. Leave a little space at the top for the batter to rise.

Bake at 350 F for 15-20 minutes, or until a toothpick stuck into the middle of a cone comes out clean. Then remove them from the oven and allow to cool on the baking sheet.

Once they have cooled, make the frosting. Remove the stick of butter from refrigerator, and let it sit in the bowl of your stand mixer for 10 minutes. You want the butter to still be cold when you start to make the frosting. Then add the block of cream cheese straight from fridge. Mix together and then slowly add the powdered sugar until everything is combined. Mix in the vanilla extract and then start adding milk, one tablespoon at a time. Add additional milk as needed to reach a nice frosting consistency. I piped my frosting on so I needed the frosting to be a little on the firm side. Pipe or spread frosting onto cooled cupcakes.