Chocolate Chip Cookie Dough Cupcakes With Cookie Dough Filling

• 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 Cookie Dough Filling:

• 12 tablespoons butter
• 2/3 cup dark brown sugar
• 2/3 cup sugar
• 2 tsp. vanilla
• 1/4 to 1/2 tsp. of salt (I like my cookie dough more on the salty side so I always use 1/2 teaspoon)
• 2 cups all purpose flour
• 4 tablespoons milk (You can use any kind of milk, half and half or heavy cream)
• 3/4 cup mini chocolate chips (or chocolate chips of your choice)

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for 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

DIRECTIONS:
Chocolate Chip Cookie Dough Cupcakes:

1. Preheat the oven to 350° F.
2. Using an electric 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. In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
4. On low speed add the dry ingredients to the butter and sugar mixture alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
5. Add the vanilla and blend.
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.

While the cupcakes bake and cool, prepare cookie dough filling.

Cookie Dough Filling:

1. Beat the butter, both sugars, vanilla and salt until light and fluffy.
   Beat in the flour and milk. Use more or less milk to adjust consistency to your liking.
2. 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.

Tip: Sometimes to make filling the cupcakes easier I use a sandwich sized ziplock bag and fill it with cookie dough. Then I cut one corner of the ziplock bag and use it as a piping bag to squeeze out the cookie dough in order to fill the cupcakes. 

Cookie Dough Frosting:

1. Beat butter and brown sugar with an electric mixer on high speed until creamy and fluffy.
2. Add the confectioners’ sugar and blend until smooth.
3. Beat in the flour and salt.
4. Add the milk and vanilla extract and mix until smooth and combined.

Frost cupcakes and decorate with mini chocolate chips.