Cookie dough and chocolate cake are already delicious separate, but when combined they make an unbeatable combo. With a layer of cookie dough (safe to eat raw of course) sandwiched between two layers of rich chocolate cake, these parfaits are both adorable and delectable!
Ingredients:
For the cake:
1 (15.25) oz box Betty Crocker chocolate cake mix
Ingredients listed on back of cake mix
For the cookie dough (recipe adapted from chelseasmessyapron.com)
3/4 cup white all-purpose flour
1/3 cup salted butter, melted most of the way
1/3 cup light or dark brown sugar
3 Tbsp white granulated sugar
1 Tsp pure vanilla extract
1 Tbsp 2% milk
1/3 cup mini chocolate chips
For the frosting: (recipe adapted from sallysbakingaddiction.com)
1/2 cup unsalted butter, softened to room temperature
3 1/2 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
3 Tbsp 2% milk
1/4 Tsp salt
2 Tsp pure vanilla extract
For topping:
rainbow or chocolate sprinkles (or other sprinkles of choice)
Additional items:
mini mason jars ( rinse well before use)
Steps:
T0 prepare the cake:
1. Follow the instructions given on the back of the cake mix box to make the batter (I only used 2/3 of the mix, and changed the recipe accordingly).
2. Pour the prepared batter into greased cupcake molds, and bake according to packaging's cooking instructions for cupcakes.
3. While cupcakes bake, prepare cookie dough and frosting.
To prepare the cookie dough:
1. Spread flour onto a baking sheet.
2. In a separate bowl, melt the butter 80% of the way, then set aside to allow to cool to room temperature.
3. Toast flour in the oven (it's okay if cupcakes are also in the oven) for 4-8 minutes, making sure to watch so it does not burn. Remove from the oven and allow to cool completely.
4. In a medium sized bowl, add the butter and sugars and stir until combined. Then add vanilla, salt, and milk, mixing until combined.
5. Stir in flour. Once no unmixed flour remains, add in chocolate chips.
6. Cover and refrigerate until needed.
To prepare the frosting:
1. Using an electric stand mixer, beat the butter until creamy.
2. Add the confectioners' sugar, cocoa powder, milk, salt, and vanilla extract, beating until smooth and no unmixed chunks remain. Add more confectioners' sugar or cocoa powder if the frosting is too thin, or add milk, one tablespoon at a time, if the frosting is too thick.
3. Cover with foil or plastic wrap and refrigerate until needed.
To assemble the parfaits:
1. Once cooled, cut the cupcakes in half, and place one half in the bottom of each mini mason jar.
2. Distribute cookie dough among jars, pressing into a solid layer (some cookie dough will be left over, feel free to use for other purposes).
3. Top with the other half of the cupcakes.
4. Frost parfaits, and keep in mind that if you plan on putting the mason jar lids on top any thing above the rim of the jar will be smashed.
5. Top with sprinkles, then either cover or eat right away!
