Chocolate Chip Cookie Dough Stuffed Cupcakes

By AnneS

Ingredients

• 3 sticks butter, at room temp
• 1 1/2 cups brown sugar, packed
• 4 large eggs
• 2 2/3 cup flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla
• 1 cup chocolate chips

Preparation

Step 1

Preheat the oven to 350 degrees. Line two cupcake pans with paper liners. In a large bowl, combine the butter and brown sugar. Beat together on medium-high until light and fluffy. Mix in the eggs, once at a time, beating well after each addition.

Combine the flour, baking powder, baking soda and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl, alternating with the milk, beginning and ending with the dry ingredients. Blend in the vanilla. Fold in the chocolate chips and mix by hand.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick comes out clean. Cool in the pan 5-10 minutes, then transfer to wire rack.

For the filling:
4 Tablespoon unsalted butter, at room temp
6 Tablespoons light brown sugar, packed
1 cup plus 2 Tablespoons flour
7 oz. sweetened condensed milk
1/2 teaspoon vanilla
1/4 cup mini semi-sweet chocolate chips

To make cookie dough: Cream together the butter and sugar until light and fluffy. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.

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. You can be generous with the cookie dough mixture.



For the frosting:
3 Sticks unsalted butter, room temp
3/4 cup light brown sugar, packed
3 1/2 cups confectioners sugar
1 cup flour
3/4 teaspoon salt
3 Tablespoons milk
2 1/2 teaspoons vanilla

To make frosting: Beat tog. the butter and sugar until creamy. Mix in the XXX sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla until smooth and well blended.