Chocolate Chip Cookie Dough Cupcakes

Take a moment to take that in. Chocolate chip cookie dough cake. Hollow out the middle and stuff with raw cookie dough. Top with brown sugar frosting and chocolate chips. Um, yes please.

I wanted to break in my beautiful new stand mixer with something special and this recipe from Bake at 350 fit the bill nicely. 

I made the cookie dough filling fist so that it could chill in the fridge while I made the cake.

Ingredients

4 T. unsalted butter at room temperature

6 T. brown sugar, packed (I used dark - I like it better!)

1 cup plus 2 T. flour

7 oz. sweetened condensed milk

1/2 tsp. vanilla

1/4 cup mini semi-sweet chocolate chips

Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy, approx. 2 minutes. Add flour, condensed milk and vanilla and beat 'til smooth. Stir in chocolate chips. Cover and refrigerate for about an hour.

For the Cupcakes: 

Ingredients

3 sticks unsalted butter at room temperature

1 1/2 cups brown sugar (I used dark), packed

4 large eggs

2 2/3 cups flour

1 tsp. baking power

1 tsp. baking soda

1/4 tsp. salt

1 cup milk

2 tsp. vanilla

1 cup chocolate chips

Preheat oven to 350.

Using the paddle attachment, combine butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx. 3 minutes. Add eggs one at a time, beating well between each addition.

Stir together flour, baking powder, baking soda and salt in a separate bowl. 

Add the dry ingredients to the mixer, alternating with the milk and beginning and ending with the dry ingredients. Speed should be low.

Add Vanilla.

Fold in chocolate chips. 

Distribute to cupcake tray and bake for 18-20 or until lightly browned and springy. Allow to cool thoroughly before icing.

For the Icing:

3 sticks unsalted butter at room temperature

3/4 cup brown sugar (dark), packed

1 lb. powdered sugar

1/2 tsp. salt

3 T. milk

2 1/2 tsp. vanilla

Mini chocolate chips

Cream the butter and sugar using the paddle attachment until fluffy. Turn speed to low and gradually beat in powdered sugar. Increase the speed and beat until smooth. Add salt, milk and vanilla and blend. After frosting, top cupcakes with chocolate chips.

I have to say, these were a huge hit. I left them on the counter while two of the roomies were at a late night meeting and woke up to texts saying how good they were. But be warned!! They are extremely rich. I was never even able to finish one, the boys couldn't finish more than one, and someone my office-mate managed to eat two, but went into a food coma. They're a huge indulgence, but very yummy.