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1
First, prepare the cookie dough. Mix the flour, salt, and baking soda together in a bowl and set aside. Add the softened butter, brown sugar, and white sugar in the bowl of your stand mixer and cream together until smooth. Add eggs, one at a time, allowing each to incorporate fully before continuing. Add vanilla and mix well. Slowly add the flour mixture to the butter/sugar mixture and continue to mix until fully blended. Add the chocolate chips and mix for just a minute until they are evenly distributed in the cookie dough.
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2
Then, prepare the cake mix according to package directions.
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3
Now, combine the two!
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4
You should now have about 4.5 cups of cookie dough and 4 cups of cake batter. Time to start mixing! We've tested different ratios and found that 2 parts dough to 1 part batter works the best (but you can use more dough for a denser cupcake or more batter for a lighter cupcake).
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5
So with the 2:1 dough/batter ratio, that means you'll dump all of your cookie dough into a big bowl and add 2 cups of cake batter to it, and mix it all up!
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6
(You're going to have 2 cups of cake batter left over that you won't need for this recipe. You can use that to make a dozen boring, yellow cupcakes when you're done.)
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7
Now put cupcake liners into your muffin pan and fill them 3/4 of the way with your dough/batter mix, then bake at 350 F for 20 minutes. This recipe should make about two dozen cupcakes.
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8
While they cool, make the frosting. Mix the softened butter, vanilla, salt, molasses, flour, and powdered sugar with a stand mixer until light and creamy. Use this to frost your cupcakes.
