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Chocolate Chip Cookie Dough Cupcakes
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| 3 sticks | unsalted butter, room temp |
| 1 1/2 cups | brown sugar |
| 4 large | eggs |
| 2 2/3 cups | flour |
| 1 tsp | baking powder |
| 1 tsp | baking soda |
| 1/4 tsp | salt |
| 1 cup | milk |
| 2 tsp | vanilla extract |
| 1 cup | chocolate chips |
| 4 tbsp | unsalted butter. Room temp |
| 6 tbsp | brown sugar |
| 1 cup + 2 tbsp | flour |
| 7oz | sweetened condensed milk |
| 1/2 tsp | vanilla extract |
| 1/4 cup mini | chocolate chips |
| 3 sticks | unsalted butter, room temp |
| 3/4 cup | brown sugar |
| 3 1/2 cups | confectioners sugar |
| 1 cup | flour |
| 3/4 tsp | salt |
| 3 tbsp | milk |
| 2 1/2 tsp | vanilla extract |
| Tiny chocolate chips | |
| Mini | chocolate chips |
Preheat oven to 350. Line cupcake pans. Combine butter and brown sugar until light and fluffy, about 3 mins. Mix in the eggs, 1 at a time, beating well after each addition.
Combine glour, baking powder, baking soda and salt in medium bowl. Add the dry ingredients to the mixer bowl on low speed alternating with the milk, beginning and ending with the dry ingredients. Blend in the vanilla. Fold in the chocolate chips.
Bake cupcakes for 18-20 mins. Allow to cool for 5-10 mins then transfer to cooling rack to cool completely.
To make cookie dough filling: Combine butter and sugar and cream until light and fluffy. Beat in the flour, sweetened condensed milk and vanilla until smooth. Stir in chocolate chips. Cover and chill for about an hour.
Cut cone shaped portion out of center of cupcakes. Fill each hole with a chunk of the filling.
To make the frosting: Beat together butter and brown sugar until creamy. Mix in confectioners sugar until smooth. Beat in flour and salt. Mix in the milk and vanilla until smooth and well blended.
Frost the filled cupcakes as desired. Sprinkle with remaining chocolate chips.
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