Chocolate Chip Cookie-Filled Cupcakes with Marshmallow Frosting

• 1 pkg. (468 g) refrigerated chocolate chip cookie dough
• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 jar (198 g) Jet-Puffed Marshmallow Creme
• 1/2 cup Baker's Semi-Sweet Chocolate Chips

1. Heat oven to 350 degrees F.
2. Shape cookie dough into 24 balls, using about 1 Tbsp.
3. dough for each.
4. Place on rimmed baking sheet.
5. Freeze 2 hours.
6. Prepare cake batter and bake as directed on package for cupcakes in 24 paper-lined muffin cups, placing 1 frozen dough ball in each prepared muffin cup before spooning in batter.
7. Cool completely.
8. Beat cream cheese and marshmallow creme in bowl with mixer until blended.
9. Spoon into resealable plastic bag; seal bag.
10. Cut corner off one bottom corner of bag; use to pipe cream cheese mixture onto tops of cupcakes.
11. Sprinkle with chocolate chips.

chocolate chip cookie, yellow cake, cream cheese, jet, chocolate chips

Taken from www.kraftrecipes.com/recipes/chocolate-chip-cookie-filled-cupcakes-marshmallow-frosting-171040.aspx (may not work)