8 oz (Pillsbury) refrigerated chocolate chip cookie dough (from 14.3-oz container)
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup melted coconut oil or canola oil
1 cup warm water
1 cup cream cheese frosting (from 16-oz container)
2 tablespoons mini chocolate chips
Preheat oven to 350°F. Line 12 regular-size muffin cups with paper liners; spray liners with cooking spray. Set aside.
Make twelve 3/4-inch balls of cookie dough; place on ungreased cookie sheet. Bake 5 to 6 minutes or until golden brown. Cool completely. Set baked cookies aside for garnish. Shape remaining cookie dough into 12 (1-inch) balls.
Meanwhile, in bowl of electric mixer fitted with paddle attachment, place all Cake ingredients, and mix on medium speed 1 to 2 minutes or until blended.
Spoon slightly less than 2 tablespoons batter into each lined muffin cup, about half full. Place 1 cookie dough ball in center of cupcake batter in each muffin cup. Cover balls with another spoon of batter, about three-fourths full.
Bake 28 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool about 30 minutes.
Frost cupcakes; top each with mini cookie, and sprinkle with mini chocolate chips.