Chocolate Chip Cookie Dough Cupcakes

Ingredients

for Chocolate Chip Cookie Dough Cupcakes:

1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups packed light brown sugar
4 large eggs
2⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 teaspoon vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

for Cookie Dough Filling:

4 tablespoons unsalted butter, at room temperature
6 tablespoons packed light brown sugar
1 cup plus 2 tablespoons all-purpose flour
7 ounces sweetened condensed milk
½ teaspoon vanilla extract
¼ cup mini semisweet chocolate chips

for Cookie Dough Frosting:

1½ cups (3 sticks) unsalted butter, at room temperature
¾ cup packed light brown sugar
3½ cups powdered sugar
1 cup all-purpose flour (*see notes for cooked flour)
¾ teaspoon salt
3 tablespoons milk
2½ teaspoon vanilla extract

Instructions

Chocolate Chip Cookie Dough Cupcakes:

Preheat the oven to 350° F.
Using the paddle attachment on an electric mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
Alternating add the dry ingredients to the mixer bowl with the milk on low speed, 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 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

While the cupcakes bake and cool, prepare cookie dough filling.

Cookie Dough Filling:

Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
Add flour, sweetened condensed milk and vanilla and beat until smooth.
Stir in the chocolate chips.
Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (at least 30 minutes).
After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with chilled cookie dough mixture.

Cookie Dough Frosting:

Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
Mix in the powdered sugar until smooth.
Beat in the flour and salt.
Mix in the milk and vanilla extract until smooth and combined.

Frost cupcakes using a pastry bag and 1M tip. Decorate with mini chocolate chips and a mini cookie.

Notes

* If you have concerns about raw (uncooked) flour in the frosting, you can cook the flour before making the frosting. Spread the flour onto a baking sheet in an even layer and place in a 350° F oven for 5-7 minutes (watch closely so it doesn’t burn). Allow to cool completely before using in the recipe.

slightly adapted from Annies Eats