Chocolate Chip Cookie Dough Cupcakes

Ingredients

Cupcakes
• 3 sticks unsalted butter (1 1/2 cups), at room temperature
• 1½ cups light brown sugar
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips
For the filling and frosting:
• 1 cup (2 sticks) unsalted butter, softened to room temp
• 1 1/2 cups light brown sugar
• 2 teaspoons vanilla extract
• 2 1/2 cups flour
• 1 teaspoon salt
• 1/2 cup milk
• 1 1/2 cups mini chocolate chips (you may want more to put on top)

Instructions

For the cupcakes:
1. Preheat the oven to 350° degrees. Line cupcake pan with 24 liners.
2. 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.
3. 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.
4. 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.
For the filling and frosting
5. With a mixer, cream together the butter and sugar at medium speed. Add the vanilla and beat well. Add the flour and salt and mix until combined. Add just a little milk until it's cookie dough consistency. Once it is, gently fold in chocolate chips. Then take half of the mixture out and chill it in the fridge. This will be the filling. For the frosting you'll want a little thinner consistency. Add more milk to the remaining mixture gradually until desired consistency is reached. This is your frosting.
6. 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.
7. Frost cooled cupcakes. Store in refrigerator.