Chocolate Chip Cookie Dough Cupcakes
 
 
Yield: 24 cupcakes
Ingredients
Cupcakes:
  • 2⅔ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 3 sticks unsalted butter, at room temperature
  • 1½ cups packed light brown sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1 cup chocolate chips (semisweet or bittersweet)
Filling:
  • 4 tbsp. unsalted butter, at room temperature
  • 6 tbsp. light brown sugar, packed
  • 1 cup all-purpose flour
  • 7 oz. sweetened condensed milk
  • ½ tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips
Frosting:
  • 3 sticks unsalted butter, room temperature
  • ¾ cup packed light brown sugar
  • 3 cups confectioners’ sugar
  • 1 cup all-purpose flour
  • ¾ tsp. salt
  • 3 tbsp. half and half or cream
  • 2 tsp. vanilla extract
Extras:
  • Mini chocolate chips
  • Mini chocolate chip cookies (unabashed admission that I buy these at Trader Joe's. These are time-consuming enough as it is - the recipe source links to a recipe you can use if you want to make them from scratch)
Instructions
Make the Filling:
  1. Combine butter and brown sugar in a bowl or stand mixer and cream on medium speed until light and fluffy. Add flour, sweetened condensed milk, and vanilla. Beat until well-incorporated, about a minute. Cover and refrigerate until ready to use.
Make the Cupcakes:
  1. Preheat oven to 350 F. Line two 12-cup muffin tins with paper liners and set aside.
  2. Combine flour, baking powder, baking soda and salt in a medium bowl and set aside.
  3. Using a hand mixer or in the bowl of a stand mixer, cream butter and brown sugar on medium speed until light and fluffy (2-3 minutes). Beat in eggs one at a time, scraping down the sides of the bowl after each addition. Add the dry ingredients and milk in alternating additions, beginning and ending with the dry ingredients. Beat in vanilla, then fold in chocolate chips with a spatula.
  4. Scoop batter into prepared tins, filling about ⅔ to ¾ full. Bake for 17-19 minutes, until tops spring back lightly when touched. Cool in pans for five minutes, then transfer to wire racks to cool completely.
Make the Frosting:
  1. Beat butter and brown sugar in a mixing bowl or stand mixer until light and fluffy (since you've already done this twice for this recipe, I assume you've got the hang of it). Mix in the powdered sugar, ½ cup at a time, until well-incorporated. Beat in flour and salt until smooth. Mix in cream and vanilla until smooth and fluffy.
Assemble:
  1. Using a paring knife, cut a well into the center of each cupcake. Dispose of the cupcake middles by placing in your mouth, chewing, and swallowing. Scoop some of the cookie dough filling into each cupcake. Frost the cupcakes and top with mini chocolate chips and a mini cookie.
Recipe by Baked In at https://www.baked-in.com/2012/02/05/chocolate-chip-cookie-dough-cupcakes/