Chocolate Chip Cookie Dough Cupcakes

You know when I was talking about that dessert that I made Chris for his birthday? The one that you wouldn't want to miss? This is it. Multiple people (including Chris and one of my older brothers) said they think this is the best cupcake they've ever had. I think I agree.

These cupcakes might take hours and hours to make. And hours. When I tell you they are so worth the wait, I'm not even exaggerating. So what if it took from the minute I got home from work until the minute I laid down for bed to make them. They were for my fiance's birthday. His last one as a single man. So he got something special! And something special it was. These cupcakes are out of this world. If you loved licking the spoon out of the cookie dough bowl when you were a kid, these will be right up your alley. And you don't have to worry about all of that salmonella stuff because there aren't any eggs in the filling! Woo hoo! Enjoy :)

Look at that amazing cookie dough filling. YUM!

Printable Recipe

Ingredients

For the cupcakes:

• 3 sticks unsalted butter (1 1/2 cups), at room temperature
• 1 1/2 cups light brown sugar
• 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 semisweet chocolate chips

For the filling:

• 4 tbsp. (1/4 cup) unsalted butter, at room temperature
• 6 tbsp. light brown sugar
• 1 cup plus 2 Tablespoons all-purpose flour
• 7 oz. sweetened condensed milk
• 1/2 tsp. vanilla extract
• 1/4 cup mini semisweet chocolate chips

For the frosting:

• 3 sticks unsalted butter (1 1/2 cups), at room temperature
• 3/4 cup light brown sugar, packed
• 3 1/2 cups confectioners’ sugar (powdered sugar)
• 1 cup all-purpose flour
• 3/4 tsp. salt
• 3 tbsp. milk
• 2 1/2 tsp. vanilla extract

For decoration:

• Mini chocolate chips

Preheat the oven to 350° degrees. Line cupcake pan with 24 liners.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed 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.

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 on low speed, alternating with the milk, 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 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 incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about a half hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. I found this a little tricky to get the hole out but then you get to eat what you take out! Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired and sprinkle with mini-chocolate chips. Serve at room temperature or chilled.

Source: Annie's Eats