Cookie Dough Cupcakes!

So many cookie/cupcake crossovers lately! I wanted to finally venture into the world of stuffed cupcakes, so I went with these yummy cookie dough cupcakes. It's a vanilla cupcake with chocolate chips, hollowed out and filled with a cookie dough like filling, then iced with a vanilla buttercream icing, and topped with chocolate chips. Just like chocolate chip cookies!

I'm not going to lie, there isn't much about this recipe that I would change. The only alteration I made was that I halved the recipe, and even then I kept the filling at normal proportion for left overs. I ended up using all of the filling, so either I made the centers too deep or the filling just needs to be doubled if you make the 24 it yields.

I had a fun time icing them too! Don't they look like little roses!?!? :) Also, beware of breaking the cupcake between actually hollowing them, filling them, and otherwise moving them. Their structure isn't as strong as a regular cupcake. 

I got the recipe from TidyMom.net and they were so perfect! Thank you!!

Ingredients

Chocolate Chip Cookie Dough 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)
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
• ½ tsp. vanilla extract
• ¼ cup mini semisweet chocolate chips
Cookie Dough 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

Instructions

Chocolate Chip Cookie Dough Cupcakes
1. preheat the oven to 350° F.
2. 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 .
3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
4. 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.
5. Blend in the vanilla.
6. Fold in the chocolate chips with a spatula.
7. 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.
Cookie Dough Filling
8. Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
9. Add flour, sweetened condensed milk and vanilla and beat until smooth.
10. Stir in the chocolate chips.
11. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).
12. 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.
Cookie Dough Frosting
13. Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
14. Mix in the confectioners’ sugar until smooth.
15. Beat in the flour and salt.
16. Mix in the milk and vanilla extract until smooth and combined.

My brother, who is a less than picky eater said these were his favorite cupcakes I've made so far. But the best feedback I got was from my dad! He's not a dessert person, but he claimed these are the BEST cupcakes he's EVER had!!!! :)

I love baking for people...