Chocolate Chip Cookie Dough Cupcakes

 

From Annie's Eats

OMG, my mother decided these little cakes were the best I've ever baked, they had to be made twice.  I made them for a BBQ and again for my sister's play date - I was told that the mom's loved them even more than the kids. I say awesome to that, hopefully mommies will be my future clientele.

First I made the egg-less cookie dough filling so It could be refrigerated:

4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

Cream the butter and brown sugar before adding the flour, milk, and extract; then fold in the chips.

Next, comes the brown sugar cake batter

First time around, I halved the original recipe and I thought there was too much butter so the second time I made the whole recipe minus 1 stick of butter.  I think I'm going to go back to 3 sticks next time to compare, and who's to argue with Annie's Eats.

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 mini chocolate chips (semisweet or bittersweet)

Make sure the butter and sugar is creamed well before adding one egg at a time. Meanwhile, mix the dry ingredients together in a separate bowl then alternating-ly add the dry and the milk + vanilla; making sure to start and end with the dry stuff. then fold in the chips.

Then bake for 18-20 minutes in a 350 degree oven.

Now, FROSTING, brown sugar frosting to be exact

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

I WISH I HAD A STAND MIXER, it's supposed to be my Christmas present so fingers crossed for a pretty color.  So with a stand mixer or a hand mixer (like I use)

Cream the butter and brown sugar, then mix in the powdered sugar until smooth, then the flour, then the milk and vanilla.

*I always use salted butter and leave out the salt, so feel free to do that too.

Once the delicious cakes are cooled enough and your patience has run out, fill with a bit of the filling, I actually used a piping tip to core the cupcake (I couldn't find anything better) and then filled the hole with the egg-less mixture

and filled an actual piping bag with the frosting and frosted the yummy cupcake. 

I don't advise eating these right out of the refrigerator, make sure they're room temperature for melty buttery bliss.

top with mini chips. enjoy.