Chocolate Chip Cookie Dough Cupcakes

Since it is finally getting to be cold outside, something baked sounded great today. Here is my new favorite cupcake recipe. Just a word of warning, they're incredibly delicious but incredibly rich! Share it with a friend!

(Adapted from Annie's Eats Recipe)

Chocolate Chip Cookie Dough Cupcakes
Yield:24 cupcakes
Ingredients:
For the cupcakes:
3 sticks butter, room temperature and preferably unsalted
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips
For the filling:
4 tbsp. butter, room temperature and preferably unsalted
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips
For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups powdered sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract
For decoration:
Tiny chocolate chip cookies (I used Chips Ahoy minis)
Mini chocolate chips
Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In a bowl, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes (You can use a stand mixer or a hand mixer for this). Mix in the eggs adding one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine all of the dry ingredients, the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, 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 remove the cupcakes from the pan and allow them to cool on the counter (or on a wire rack if you have one) until completely cool.
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 incorporated and 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, a paring knife works great to slice out each section. Place a little ball of the cookie dough mixture inside of the hole you've made.
To make the frosting, beat together the butter and brown sugar in a bowl until creamy (Again you can use a hand mixer or a stand mixer for this). Mix in the powdered sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth.
Frost the filled cupcakes, I used a large tip and a large pastry bag, but a spatula or knife works just as well! Sprinkle them with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Enjoy!