So, my boyfriend came home talking about these cupcakes he had heard about that had cookie dough in the center of them.  I was feeling a bit lazy so instead of making the cake and cookie dough from scratch I (guiltily) went to the store and bought a white cake mix and premade Pillsbury cookie dough. 
Here's what you do:

1.  Make your cookie dough.
2. Roll your cookie dough into small balls and put them in the freezer.
3. Once your cookie dough balls are frozen solid (about 2 hours), preheat your oven to 350.
4. Make your cake mix.
5. Line your cupcake pans with liners.
6. Fill your cupcake liners about 2/3's full.
7. Once you have filled your cupcake liners, put a cookie dough ball into each liner.
8. Bake for about 20 minutes, or until your toothpick comes out of the cupcake (not the cookie dough!) clean.

There are a couple of things that you can do to alter this recipe.  For example, I added peanut butter into about 1/2 of my cupcakes so that they were Peanut Butter Chocolate Chip Cookie Dough Cupcakes.  I also added some vanilla icing topped with chocolate chips and (on the peanut butter ones) a little dollop of peanut butter.  These cupcakes are a bit "intense" so I also left some un-iced and people loved them!
Enjoy!

While I am usually a vanilla cupcake kind of girl, I have recently been fairly attracted to their delicious opposites- chocolate!  Below is the best chocolate cupcake recipe I have ever made.  The chocolate milk subbed in as the liquid portion makes these cupcakes extremely light and moist- they are so delicious!

• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup sugar
• 1 cup mayonnaise  (this sounds weird, but trust)
• 1 teaspoon vanilla extract
• 1 cup chocolate milk 

Directions:

1.  Preheat oven to 350°F and Line 12-cup muffin pan with paper liners.
2.  In a small bowl, whisk flour, cocoa powder, baking soda, and salt.
3.  In a large bowl, with electric mixer on medium speed (or, if you're like me and you don't have a mixer, use your hand and go for as long as you can stand it and everything is blended...but safe your strength for the flour mixture!), beat sugar, mayonnaise, and vanilla extract until combined. Beat in flour mixture in thirds, alternating with chocolate milk, until blended. Beat 1 minute, scraping bowl occasionally. Divide batter evenly among muffin cups.
4.  Bake 22 to 24 minutes, or until a toothpick inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool completely. Top with frosting.

A couple of tips:
*  Buy, barter or steal an ice cream scoop and use that to fill your liners!  I have adopted this method and not only is efficient, it allows you to make evenly sized cupcakes!
*  Follow the directions and add the items in the correct order- there is a set order due to the chemical breakdown and reactions produced.
*  Buy, barter or steal a "Shake Weight" if you are going to be doing a lot of baking without a mixer...you'll need to develop your upper arm strength!