Very good. Be aware that you need to start these several hours before you need them, since you will have to freeze the cookie dough for a couple of hours in order for them to become firm. I put the frozen dough balls onto the batter at the very last minute, and by baking 16 minutes exactly, the dough stayed properly "doughy" (unbaked) in the finished product. That, however, was the problem for us. Between the lightly baked cake part, the soft cookie dough and the mound of frosting needed to cover up the crater left in the middle from the sinking dough ball, this was just a bit over-the-top gooey for our tastes. No doubt some people will love it for this reason, but just a bit much for us. We'd rather have a plain, frosted cupcake and keep the dough in the freezer to add to impromptu sundaes. BTW, because of wanting to avoid consumption of raw eggs, I used the frozen cookie dough recipe on this website, because it does not call for eggs. This is strongly advised if you intend to serve the cupcakes or dough to young children and babies, the elderly, pregnant women, or anyone with a compromised immune system.
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