I started off with this recipe and I liked the part for the chocolate chip cookie dough inside. I am not a fan of boxed cake mix though so I googled my own yellow cake mix and found one here. Thank you Joy of Baking your a goddess haha.
Chocolate Chip Cookie Dough.
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup butter, softened
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup miniature semisweet chocolate chips
- Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Prepare yellow cake mix. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
- Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- 6 large egg yolks
- 1 cup (240 ml) milk
- 2 tsp (8 grams) pure vanilla extract
- 3 cups (300 grams) sifted cake flour
- 1 1/2 cups (300 grams) granulated white sugar
- 1 tablespoon + 1 teaspoon (20 grams) baking powder
- 3/4 teaspoon (5 grams) salt
- 12 tablespoons (170 grams) unsalted butter, room temperature and cut into pieces
Yellow Butter Cake:Preheat oven to 350 degrees F (177 degrees C). Spray two 9-inch x 1 1/2 inch (23 x 4 cm) cake pans with Bakers Joy, line bottoms with parchment paper, then spray again with Bakers Joy. Set aside.
In a medium bowl lightly combine the egg yolks, 1/4 cup (60 ml) milk, and vanilla extract.
In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder and salt) and mix on low speed for about 30 seconds or until blended. Add the butter and remaining 3/4 cup (180 ml) milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes to aerate and develop the cake's structure. Scrape down the sides of the bowl. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.
Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula. (Pans will be about half full.) Bake 25 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center.
Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before frosting.