.Cookie Dough Cupcakes.

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Yes, you read that right.

I said COOKIE DOUGH CUPCAKES. So I found this recipe online a while back and I've always wanted to try it, but I kept forgetting that I had it (I know, how the heck could I have forgotten about this heavenly combination!) That always happens to me when I have so many other recipes running through my mind. I try to be organized about recipes but I just end up saving it somewhere in my computer, forgetting to print it out and when I need it I've forgotten where I saved it in the first place. 

Anyway, this popped up in my head when my friend Em asked a suggestion on what kind of cupcakes to make for her son's first grade class. Well, she made them and they turned out looking so YUMMY! She says she's not a baker but I think she's been lying to me~ lol jk Em:) By the way, she lives in the mainland so sadly I was unable to actually try it but she did send pictures -- such torture!!

This recipe is a chocolate chip and vanilla cupcake with a cookie dough filling (drool) and topped with a brown sugar and vanilla buttercream frosting. I think I gained 10 lbs just writing this description out~
Here's the recipe and pics of how the cupcakes turned out.

Cookie Dough Cupcakes

Ingredients:

For the cupcakes:

• 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 chocolate chips (semisweet or bittersweet)

For the cookie dough filling:

• 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

For the frosting:

• 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

Preparation:

To make the cupcakes:

Preheat the oven to 350° F.

Line two cupcake pans with paper liners (24 total).

Using the paddle attachment on your mixer, combine the 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 after each addition and scraping down the sides of the bowl as needed.

Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.

Alternating add the dry ingredients to the mixer bowl with the milk on low speed, 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 24 cupcake liners.

Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.

Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

While the cupcakes bake and cool, prepare your cookie dough filling.

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To make the filling:

Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).

Add flour, sweetened condensed milk and vanilla and beat until smooth.

Stir in the chocolate chips.

Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).

After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

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To make the frosting:

Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.

Mix in the confectioners’ sugar until smooth.

Beat in the flour and salt.

Mix in the milk and vanilla extract until smooth and combined

oh how I wish I could just reach through this computer screen and grab one.

thanks again to Em for allowing me to use her pictures. she did a great job making them!

check out her blog btw. its full of awesome makeup/skincare tips:)