Chocolate Chip Cookie Dough Cupcakes

Ingredients:
For the cupcakes
3 sticks unsalted butter, at room temperature
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling
4 Tablespoons unsalted butter, at room temperature
6 Tablespoons light brown sugar, packed
1 cup plus 2 Tablespoons all-purpose flour
7 oz. sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup mini semisweet chocolate chips

For the frosting
3 sticks unsalted butter, at room temperature
3/4 cup light brown sugar, packed
3 1/2 cups confectioners sugar
1 cup all-purpose flour
3/4 teaspoon salt
3 Tablespoons milk
2 1/2 teaspoons vanilla extract

For decoration
mini chocolate chips
mini chocolate chip cookies

Directions:

To make the cupcakes, preheat the oven to 350. Prepare 24 cupcake pan cups with paper liner.

In the bowl of an electric mixer beat together the butter and brown sugar for about 3 minutes or until fluffy. Beat in the eggs, one at a time, combining well after each addition.

In a medium bowl stir together the flour, baking powder, baking soda and salt. Add half of the dry ingredients into the mixing bowl and beat together, then pour in the milk, mixing well. Finish by adding the remaining dry ingredients and mix until just combined. Add the vanilla to the batter and beat until incorporated. Gently stir in the chocolate chips.

Spoon the batter evenly between the prepared cupcake cups then bake for 18-20 minutes, or until a toothpick inserted into the center of one of the cupcakes comes out clean. Let the cupcakes cool on a wire rack for 5-10 minutes, then remove from the pan and cool completely.

To make the cookie dough filling beat the butter and sugar together in the bowl of an electric mixer until light and fluffy.  Add the flour, sweetened condenced milk and vanilla extract to the bowl and beat until smooth and combined.  Gently stir in the chocolate chips. Cover the filling and place in the refrigerator for an hour, or until it has firmed up.

To fill the cupcakes, cup a cone out of the center of the cupcake. Slice off the very top 1/4 inch of the cone and set it aside. Spoon the filling into the center of the cupcake and top with the remaining cupcake circle.

To make the frosting beat the butter and brown sugar together in the bowl of an electric mixer until smooth. Slowly beat in the confectioners sugar until smooth and combined. Add the flour and salt to the frosting and mix well. Pour the milk and vanilla into the bowl and beat until combined. Frost the cupcakes, then garnish with mini chocolate chips and mini cookies.
 
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