Chocolate Chip Cookie Dough Cupcakes with Classic Vanilla Buttercream Frosting

Cupcakes are a big weakness of mine. I can eat way too many of the little suckers. That's why when I made these Cookie Dough Cupcakes, I had to take them to my co-workers. Kale wasnt too happy about it, but I just had to get them out of my house. After I had one (okay, two) I didnt trust myself alone with them anymore.

Just look at that inside. It's chocolate chip cookie dough! Mmmmm! The trick to keeping the dough from baking inside the cupcake is to add them to the batter frozen. You use an eggless cookie batter, shape them into balls and freeze them overnight so their nice and solid. The cupcake is a simple homemade vanilla batter, and the frosting is a classic vanilla buttercream. These things are sinfully good!

Chocolate Chip Cookie Dough Cupcakes

Cupcake recipe from: kevinandamanda.com

Cookie Dough recipe:

2 sticks unsalted butter, softened

3/4 cup sugar

3/4 cup brown sugar

4 Tablespoons milk

1 Tablespoon vanilla

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1 cup mini chocolate chips

Cupcake recipe:

3 sticks unsalted butter, softened

1 1/2 cups 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 teaspoons vanilla

Classic Vanilla Buttercream Frosting:

2 sticks unsalted butter, softened

4 cups powdered sugar, sifted

3-4 Tablespoons half & half (or milk)

1/4 teaspoon salt

1 teaspoon vanilla

To make Cookie Dough: Combine butter and both sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in chocolate chips. Scoop about 1.5 tablespoons of dough at a time, and shape into balls. Place cookie dough balls on a parchment or foil lined baking sheet. Cover with plastic wrap and freeze overnight. (I froze mine for 24 hours)

To make Cupcakes: Preheat oven to 350 degrees. Line two cupcake pans with paper liners (24 total) 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 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. Mix each addition just until incorporated. Blend in the vanilla.

Fill the cupcake liners about 2/3 full with the cupcake batter. Place frozen cookie dough ball on the top center of each cupcake. Bake at 350 for 16-18 minutes.

To make frosting: Place butter in a large mixing bowl. Beat on medium speed until creamy. Slowly add in a powdered sugar one cup at a time, beating on medium speed until smooth. Pour in half & half, salt and vanilla, and continue to beat until smooth and combined.

Frost cooled cupcakes and sprinkle with mini chocolate chips. Makes 24 cupcakes.

*Note: Be sure to only fill cupcake liners 2/3 of the way full with the batter. You dont want the cupcakes over-flowing while they bake. You may have a little bit of batter left over after filling all 24 cupcake liners *