Chocolate Chip Cookie Dough Cupcakes

Cookie Dough Filling
- 4 tbsp butter, at room temperature
- 6 tbsp brown sugar, packed
- 1 cup plus 2 tbsp flour
- 7 oz sweetened condensed milk
- 1/2 tsp vanilla extract
- 1/4 cup mini semisweet chocolate chips

Cupcakes
- 3 sticks, at room temperature
- 1 1/2 cups brown sugar, packed
- 4 eggs
- 2 2/3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- 2 tsp vanilla extract
- 1 cup chocolate chips

Frosting
- 3 sticks butter, at room temperature
- 3/4 cup brown sugar, packed
- 3 1/2 cups powdered sugar
- 1 cup flour
- 3/4 tsp salt
- 3 tbsp milk
- 2 1/2 tsp vanilla extract

Instructions:

Filling: Cream the butter and brown sugar in a medium-sized bowl until light and fluffy, about two minutes. Next, beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Finally, stir in the chocolate chips. Cover with plastic wrap and refrigerate about an hour, or until the mixture has firmed up.

Preheat the oven to 350 degrees and line 2 cupcake pans with paper liners

Cupcakes: Combine the flour, baking powder, baking soda and salt in a medium bowl. Whisk together and set aside. Cream the butter and brown sugar in a large mixing bowl until light and fluffy, about three minutes. Next, begin adding the eggs and mixing in, one at a time, beating well after each addition (scrape down the sides of the bowl between each addition to make sure everything gets properly mixed).

Begin adding the dry ingredients to wet ingredients, alternating with the milk. Make sure to begin and end with the dry ingredients, mixing each addition just until incorporated. After all the dry ingredients and milk have been incorporates, mix in the vanilla. Finally, fold in the chocolate chips with a spatula.

Fill the prepared cupcake pans about 2/3 of the way full. Bake at 350 degrees for 18 minutes, until a toothpick inserted into a the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for about five minutes, then transfer to a cooling rack to cool completely.

Frosting: Beat together the butter and brown sugar in a medium-sized bowl until creamy. Mix in the powdered sugar until smooth. Next, beat in the flour and salt until completely incorporated. Finally, mix in the milk and vanilla extract until the frosting is smooth and creamy.

Assemble: First, cut a cone-shaped portion out of the top center of each cupcake. Fill each hole with a chunk of the cookie dough, cut the cone off of the cutouts (saving only the top circular part of each cutout) and cover the hole back up. Frost the cupcakes and garnish with a few chocolate chips. Refrigerate until ready to serve.