Chocolate Chip Cookie Dough Cupcakes

By remystarr

Ingredients

• Cupcakes:
• 3/4 cup unsalted butter, room temperature
• 3/4 cup light brown sugar
• 2 large eggs
• 1-1/3 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup milk
• 2 tsp. pure vanilla extract
• 1/2 cup mini chocolate chips
• Filling:
• 2 tbsp. unsalted butter, at room temperature
• 3 tbsp. light brown sugar, packed
• 1/2 cup plus 1 tbsp. all-purpose flour
• 3.5 oz. sweetened condensed milk
• 1/4 tsp. vanilla extract
• 1/8 cup mini semisweet chocolate chips
• Frosting:
• 1 sticks unsalted butter, at room temperature
• 1/4 cup light brown sugar, packed
• 1 cup + 1 Tbsp confectioners’ sugar
• 1/3 cup all-purpose flour
• 1/4 tsp. salt
• 1 tbsp. milk
• 1 tsp. vanilla extract

Details

Servings 12
Adapted from munchiemonkey.blogspot.co.uk

Preparation

Step 1

Cupcakes:
Preheat oven to 350 degrees. Line cupcake tin with some pretty liners you should need 12.
Beat the butter on medium-high in the bowl of an electric mixer fit with the paddle attachment, until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
Mix the eggs in one at a time, beating for 30 seconds after each addition.Scrape down sides of bowl if needed.
In a separate. medium bowl combine the flour, baking powder, baking soda, and salt.stir to blend well.
Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
Blend in the vanilla. Fold in the chocolate chips with a spatula.
Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Filling:
Combine sugar and butter in the bowl of an electric mixer, fitted with the paddle attachment.
Cream the butter and sugar on medium-high until light and fluffy. about two minutes.
Beat in the flour, the sweetened condensed milk and the vanilla until incorporated and smooth.
Stir in the mini chocolate chips and cover with saran wrap. Put in the refrigerator until firmed up. about an hour.
To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

Frosting:
Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.
Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.