Chocolate Chip Cookie Dough Cupcakes

These are undoubtedly the most ridiculous cupcakes I have made to date.  Large quantities of butter and brown sugar and cookie dough nestled within cookie flavored cake, what's not to love?  They are now frequently requested, especially by my youngest brother who has learned the hard way that you can eat too many of them, no matter how delicious they are.  

Ingredients

Makes about 20 cupcakes

For the cupcakes:
3 sticks butter, soft but not melted
1 1/2 cups brown sugar

4 eggs
2 2/3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
2 tsp vanilla
1 cup chocolate chip

For the filling:
4 T butter, soft but not melted
6 T brown sugar
1 cup plus 2 T flour
7 ounces sweetened condensed milk
1/2 tsp vanilla
1/4 cup mini semisweet chocolate chips

For the frosting:
3 sticks butter, soft but not melted
3/4 cup brown sugar
3 1/2 cups confectioners’ sugar
3/4 tsp salt
3 T milk
2 1/2 tsp vanilla 

For decoration:
Mini chocolate chips

Directions:

To make the cupcakes, preheat the oven to 350F.  

Line two cupcake pans with paper liners (about 20).  In the bowl of a stand mixer combine the butter and brown sugar.  Beat together on medium-high until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Add in the flour, baking powder, baking soda, and salt to the mixing bowl, alternating with the milk, 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.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, 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.

For the frosting, beat together the butter and brown sugar until creamy.  Mix in the confectioners’ sugar until smooth.   Mix in the salt, milk, and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips for decoration.