Chocolate Chip Cookie Dough Cupcakes
 
Yield: 24 cupcakes
Ingredients
For the cupcakes:
  • 3 sticks (1½ cups) unsalted butter, at room temperature
  • 1½ cups light brown sugar
  • 4 large eggs
  • 2⅔ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
For the filling:
  • ½ stick (1/4 cup) unsalted butter, at room temperature
  • 6 tbsp light brown sugar
  • 1 cup + 2 tbsp all-purpose flour
  • 7 oz. sweetened condensed milk
  • ½ tsp vanilla extract
  • ¼ cup mini semi-sweet chocolate chips
For the frosting:
  • 2 sticks (1 cups) unsalted butter, at room temperature
  • ½ cup light brown sugar
  • 2⅓ cups powdered sugar
  • ⅔ cup all-purpose flour
  • ½ tsp salt
  • 2 tbsp milk
  • 2 tsp vanilla extract
Instructions
For the cupcakes:
  1. Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat until light and creamy, about 3-4 minutes. Add the eggs, one at a time, beating until incorporated after each addition. Scrape down the sides of the bowl as necessary.
  2. In a medium bowl, combine the flour, baking soda, baking powder and salt. Mix to combine. With the mixer on slow speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined. Add the vanilla extract. Turn off the mixer and fold in the chocolate chips with a spatula.
  3. Divide the batter evenly between the prepared cupcake cups. Bake for 18-20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
For the filling:
  1. In a medium bowl, combine the butter and sugar. Beat until light and creamy, about 3-4 minutes. Add the flour, sweetened condensed milk and vanilla extract. Beat until smooth and incorporated. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate until slightly firm, about 1 hour.
  2. To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with some of the chilled cookie dough mixture.
For the frosting:
  1. Combine the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and creamy, about 2-3 minutes. Add the powdered sugar and beat until combined. And the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.
  2. Frost the cupcakes as desired and garnish with mini chocolate chips or mini chocolate chip cookies.
Recipe by Spoonful of Flour at http://www.spoonfulofflour.com/2015/02/chocolate-chip-cookie-dough-cupcakes.html