Calling All Cookie Dough Lovers!

This cupcake is calling your name. All I can say is, "Wow!" If you truly love eating cookie dough, you won't be able to stop eating this cupcake. You better make few batches and freeze them. I made these for David's birthday. Then I brought the leftovers to church. The kids and teachers LOVED them. 

Start by making the batter. Don't forget to add some chocolate chips! The consistency should be thick, but not so thick that it's actually like cookie dough.

Grab your large scoop. This is how you get the perfect sized cupcakes. They turn out perfect every time with this scoop.

See? They all have the same amount of batter in them so they will all be the same size and they'll look perfect.

I was able to make almost 24 mini muffins as well. They're so cute!

Stick them all in the oven and bake for about 20 minutes. See? They're perfect and cute!

Here's where the magic is made. The middle of these cupcakes have a cookie dough center. Not real cookie dough, but pretty close. You won't be able to taste the difference. We don't want really cookie dough in there because of the raw egg issues. Got that?

Seriously. Look? It looks just like cookie dough, doesn't it? Amazing. Taste it. No don't. You won't be able to stop eating it. Then you won't have enough for the cupcakes. 

Take a small paring knife and cut little cone shapes out of the centers of each of the cupcakes.

Fill the centers with the cookie dough filling. Mmmm.... Tempting isn't, it? Just wait though. We're going to put frosting on it too. :)

Your kids will love these cupcakes because you'll let them snack on all of the center parts that you cut out. 

Lastly, make your frosting. Frost your cupcakes.  Stick cute little toppers on top (optional). Take a huge bite and enjoy! Then try to eat just one cupcake.

Chocolate Chip Cookie Dough Cupcakes
Ingredients:
For the cupcakes:
3 sticks unsalted butter, at room temperature
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 (semisweet or bittersweet)

For the 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
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 confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

Directions:
To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners (24 total).  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 an hour.

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.

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, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Recipe Courtesy of Annie's Eats!