Chocolate Chip Cookie Dough stuffed Brownie Cupcakes with Chocolate Ganache

Ingredients
 For the Cookie Dough:
3 cups all-purpose flour
3/4 teaspoon salt
1 1/4 cup brown sugar, packed
3/4 cup white sugar
1 cup (8oz.) butter, melted
1 1/4 teaspoon vanilla extract
1 cup chocolate chips
6 tablespoons whole milk

For the Cupcakes:
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter, at room temperature
1 cup sugar

3/4 teaspoon salt
3 large eggs

1/2 cup all-purpose flour
1/4 cup unsweetened Dutch process cocoa powder

 For the Ganache:
8 ounces semi-sweet chocolate, finely chopped (chocolate chips are ok)
1cup heavy cream

Directions:
 First you'll need to prepare the cookie dough as it needs to harden up in the freezer for a few hours prior to baking the cupcakes. In the bowl of a stand-up mixer fitted with the paddle attachment, stir together the flour, salt, brown sugar, and granulated sugar. Add butter and vanilla. Mix until a dry dough forms.  Add chocolate chips and mix on lowest speed.  Once the chips are thoroughly mixed into the dough, add the milk 1 tablespoon at a time with the machine on the lowest speed.
Roll the dough into balls, about 1 tablespoon each. Continue rolling the dough until you have about 16 pieces. Place balls onto a cookie sheet lined with aluminum foil and freeze for two hours, or until firm.
To prepare the brownie batter, preheat your oven to 350 degrees F. Line a muffin tin with paper liners.
Place chocolate and butter into a heatproof bowl and set over a pan of simmering water. Be sure to not let the boiling water touch the bottom of the bowl. Stir occasionally until the chocolate and butter are melted, about 4 to 5 minutes.
Remove bowl from heat. Whisk in sugar and salt until mixture is smooth. Add eggs and whisk to combine. Gently whisk in flour and cocoa until smooth. Do not over mix.
Using a tablespoon (or cookie scoop) fill lined tins about 2/3 full with the brownie batter. Take the cookie dough balls from freezer and place one ball in the middle of each cupcake, pushing down slightly, but no need to fully submerge.
Bake for about 25 minutes or until a toothpick inserted into the brownie portion of the cupcake comes out clean. Do not test for the doneness through the cookie dough.  Transfer muffin tins to a wire rack and let cool before removing the cupcakes from the pan.
To prepare the ganache, transfer chopped chocolate to a heat safe bowl. Place heavy cream in a small saucepan and bring to a gentle simmer. Remove from heat and pour cream on top of the chopped chocolate.  Do not stir at this point. Let the chocolate and cream sit for 10 minutes. Using a whisk, combine the cream and chocolate until smooth and shiny.
Take the cupcakes and flip up-side-down and swirl in the ganache to achieve an even coating. Turn right side up and place on a cookie sheet until the ganache hardens, about two hours. To speed up the process, cupcakes can also be transferred to the fridge.

*I find these are much better served cold as the cookie dough can become quite soft if let out too long.

 

Cookie dough recipe courtesy of Sprinkle Bakes
Brownie Cupcake recipe courtesy of Martha Stewart