CAKE - Chocolate Chip Cookie Dough Cupcakes

By Aemelia

Ingredients

• For the cupcakes:
• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup milk
• 2 tsp. vanilla extract
• 1 cup chocolate chips (semisweet or bittersweet)
• For the cookie dough filling:
• 4 tbsp. unsalted butter, at room temperature
• 6 tbsp. light brown sugar, packed
• 1 cup plus 2 tbsp. all-purpose flour
• 7 oz. sweetened condensed milk
• 1/2 tsp. vanilla extract
• 1/4 cup mini semisweet chocolate chips
• Brown Sugar Cookie Dough Frosting:
• 3 sticks unsalted butter, room temp.
• 3/4 c. light brown sugar, packed
• 1 lb. box powdered sugar
• 1/2 tsp. coarse salt
• 3 TBSP milk
• 2 and &1/2 tsp vanilla
• mini chocolate chips

Details

Adapted from bakeat350.blogspot.com

Preparation

Step 1

To make the cupcakes:
Preheat the oven to 350° F.
Line two cupcake pans with paper liners (24 total).
Using the paddle attachment on your 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 as needed.
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 your cookie dough filling.

To Make the 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, (approx1 hour).
After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

Brown Sugar Cookie Dough Frosting:
Cream the butter and brown sugar with the paddle attachment until fluffy. Add in the powdered sugar and beat on low until incorporated, then increase the speed and beat until smooth and combined. Add the salt, milk and vanilla; blend until smooth.
Frost the cupcakes. (I used a Bakery Crafts 9CS tip.) Sprinkle with mini chocolate chips.