I remember when I first saw these cupcakes on Annie’s Eats.  I knew I had to make them, I am just sorry I waited so long.  I actually made these months ago and since have tried to find occasions to make them again.  These cupcakes are simply amazing! I mean, cookie dough filled cupcakes, with frosting that resembles cookie dough and a yummy brown sugar cupcake base.  These are now one of my favorite desserts.  Go out today, buy the ingredients and make them before New Years Day comes and so do those pesky resolutions 🙂  All the steps involved were a bit time intensive so I would recommend making the cupcakes over two days or starting very early in the day. This recipe makes a little extra filling and frosting so I took the pieces of cupcake I cut out and pressed them in a small baking dish topped with the filling.  I baked them at 350F for about 10 minutes, just enough to get warm them topped it with frosting.  Talk about a decadent dessert from cupcake leftovers!

Chocolate Chip Cookie Dough Cupcakes
Yields 24 Cupcakes
Printer-Friendly Recipe

Ingredients for the Cupcakes
3 sticks (24 Tablespoons) unsalted butter, at room temperature
1 ½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

Ingredients for the filling
4 Tablespoon unsalted butter, at room temperature
6 Tablespoon light brown sugar, packed
1 cup plus 2 Tablespoon all-purpose flour
7 ounces sweetened condensed milk
½ teaspoon vanilla extract
¼ cup mini semisweet chocolate chips

Ingredients for the frosting
3 sticks (24 Tablespoons) unsalted butter, at room temperature
¾ cup light brown sugar, packed
3 ½ cups confectioners’ (powdered) sugar
1 cup all-purpose flour
¾ teaspoon salt
3 Tablespoon milk
2 ½ teaspoon vanilla extract

For decoration (Optional)
Tiny chocolate chip cookies
Mini chocolate chips

Directions for the Cupcakes
1.  Preheat the oven to 350F
2.  Prepare cupcake pans with liners.
3.  In a large bowl combine the butter and brown sugar (use a paddle attachment if using a stand mixer).  Beat on medium-high speed until the mixture is light and fluffy, about 3 minutes.
4.  Add the eggs, one at a time beating after each egg and scraping the sides of the bowl as needed.
5.  In a separate bowl, combine the flour, baking powder, baking soda, and salt.
6.  Add the dry ingredients to the butter mixture, alternating with the milk.  Begin and end with the dry ingredients, just mixing until blended after each addition.
7.  Add the vanilla and fold in the chocolate chips with a spatula.
8.  Pour batter evenly into cupcake liners. Bake for 18-24 minutes, until a toothpick inserted in the center of the cupcake comes out clean.
9.  Allow cupcakes to cool in the pan for 5 minutes, then move to a wire rack to cool completely.

Directions for the filling:
1.  Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy, about 2 minutes.
2.  Add in the flour, sweetened condensed milk, and vanilla until mixed well and smooth.
3.  Stir in the chocolate chips.
4.  Cover with plastic wrap and refrigerate until the mixture is firm, about an hour.

Directions for the frosting:
1.  Cream the butter and brown sugar on medium speed for about 1-2 minutes.
2.  Add the confectioners’ sugar and beat until smooth.
3.  Beat in the flour and salt.
4.  Add the milk and vanilla, beat until smooth, scraping down the sides as needed.

Directions for Assembling the Cupcakes:
1.  To fill the cupcake, cut a cone out of the top of the cupcake.

2.  Fill each hole in the cupcake with some of the chilled cookie dough mixture.
3.  Frost cupcakes, optional: top with chocolate chip cookie and mini chocolate chips

Mangia!
Lindsay Lou

FromAnnie’s Eats inspired byHello Bakeroriginally cake adapted fromCupcake Bakeshop, frosting adapted fromThe Cupcake Review andHow to Eat a Cupcake