Here we go. Okay I've had a bad experience in the past baking cupcakes from scratch, so i stick with cake mix. Betty Crocker, every time. Bake as instructed, I put abut 1/3 cup of batter in each cup which seemed to work best:
Next, cut out cones from the tops of the cupcakes. This takes a little practice in order to not cut too deep or too shallow, but don't worry too much about getting it perfect. But DON'T EAT IT! You'll need it in later steps.
Now you'll need to make some eggless cookie dough. Although I've never personally been sick from eating dough with raw eggs in it, I wouldn't risk making a whole party sick. Here's an example. I like to use mini chocolate chips so the chocolate isn't too overwhelming.
Now drop about a teaspoon of cookie dough into the hole you've cut out. I haven't figured out a good way to do this without using my fingers (wash those hands!). Don't worry about it being perfect, you'll be covering up the tops with icing anyways.
Next take those little cupcake cones (that you didn't eat!), and cut off the pointy part of the cone, leaving just a cupcake hat.
Now cover the cookie dough filled holes with the hats. I like to only do about 6 cupcakes at a time so that I can keep track which hat goes with which cupcake.
Finally make some icing. The best recipe that I've found is Wilton's Butter cream but I like to use less butter and more shortening. The butter makes the icing significantly sweeter and most people can't eat it. Add a few tablespoons of water to make the icing a little less thick. I use another Wilton product, the Dessert Decorator Pro, which makes icing the cupcakes super quick and professional looking.
To add the finishing touch, use your left over cookie dough to make small cookies to top your cupcakes, and to let your friends and family know there is something extra special about the cupcake they are about to eat! And wah-lah! Cupcake heaven!