Here is the cookie dough filling....it was so hard to not just eat all of this by the spoonful!
I was quite excited she requested cupcakes because I have a nice little collection of cupcake liners!!!
This is what the inside of the cookies look like when you fill them up with cookie dough.
I have to say, this was my first time trying out my fancy icing tool....a plastic baggie. I've never done this before and it was actually pretty easy.
I also made a chocolate version of the same cupcake. Find the recipe for that here.
Chocolate Chip Cookie Dough Cupcakes
For the Cupcakes:
3 sticks unsalted butter, room temperature
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
1 C. milk
2 tsp. vanilla extract
1 C. semisweet or bittersweet chocolate chips
For the Filling:
4 T. unsalted butter, room temperature
6 T. light brown sugar, packed
1 C. plus 2 T. all-purpose flour
7 oz. sweetened condensed milk
1/2 tsp. vanilla extract
1/4 C. mini semisweet chocolate chips
For the Frosting:
2 sticks unsalted butter, room temperature
1/2 C. light brown sugar, packed
2 1/3 C. confectioners sugar
2/3 C. all-purpose flour
1/2 tsp. salt
2 T. milk
2 tsp. vanilla extract
Tiny Chocolate Chip Cookies
Mini Chocolate Chips
Cookie Dough Filling:
Combine butter and sugar and cream on med-high speed until light and fluffy - about 2 minutes. Beat in the flour, sweetened condensed milk, and vanilla until well blended and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate for about an hour.
Preheat oven to 350° F. Line 2 cupcake pans with liners. Mix together butter and brown sugar. Beat together on med-high until light and fluffy. Mix in eggs one at a time - mixing well after each one - scraping the sides if necessary.
Combine flour, baking powder, baking soda, and salt in another bowl. Stir together to mix well. Add dry ingredients to egg mixture alternating with the milk. *The first and last addition should both be the dry ingredients.* Mix well after each addition until just incorporated. Blend in the vanilla and fold in chocolate chips.
Divide batter evenly between the prepared cupcake liners. Bake for about 18-20 minutes. Allow to cool in the pan for 7-8 minutes and then transfer to wire rack to cool completely. Cupcake should be completely cooled before adding dough or icing.
Beat together the butter and brown sugar in bowl until creamy. Mix confectioners sugar until smooth. Beat in flour and salt. Add in the milk and vanilla extract until smooth and well blended.
To fill the cupcakes - cut a cone-shaped area out of the center. Fill the hole with a spoonful of the chilled cookie dough.
Frost the cupcakes as desired. Garnish with mini chocolate chips and top with mini chocolate chip cookie.
Now get yourself to the grocery store to get the ingredients and make. these. cupcakes!!