Cookie Dough Cupcakes

Yup - they sound delicious - and they were delicious!!
A little more work than your typical cupcake since you have to make a filling, remove the centre of the cupcake, fill it and then frost it. But... they were delicious!

I got this recipe from Fake Ginger again (she has a lot of great recipes!)


Cookie Dough Cupcakes

Ingredients

• For the cupcakes:
• 3 sticks unsalted butter, at room temperature
• 1 1/2 cups light brown sugar, packed
• 4 large eggs
• 2 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 2 teaspoon vanilla extract
• 1 cup chocolate chips (semisweet or bittersweet)

• For the filling:
• 4 tablespoons unsalted butter, at room temperature
• 6 tablespoons light brown sugar, packed
• 1 cup plus 2 tablespoons all-purpose flour
• 7 ounce sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/4 cup mini semisweet chocolate chips

the cookie dough filling

• For the frosting:
• 3 sticks unsalted butter, at room temperature
• 3/4 cup light brown sugar, packed
• 3 1/2 cups confectioners sugar
• 3/4 teaspoon salt
• 3 tablespoons milk
• 2 1/2 teaspoons vanilla extract

• For decoration:
• Mini chocolate chips

Instructions

To make the cupcakes, preheat the oven to 350F. Line two cupcake pans with paper liners (about 20). 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.

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.

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.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

i used my "shark knife" to cut out the centre of the cupcakes

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

filled with the cookie dough filling

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners sugar until smooth. Mix in the salt, milk, and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips for decoration. 

YUM

cut down the middle so you can see the filling and all. it kinda blends into the colour of the frosting but you can sorta see the difference. so good.
Enjoy!