Chocolate Chip Cookie Cupcakes

Who doesn't love warm gooey chocolate chip cookies straight from the oven. I mean seriously. They are just delightful. There is almost nothing better than a warm cookie...except...maybe..... How about a chocolate chip cookie cupcake stuffed with eggless cookie dough? I'm going to say yes. Heaven in my mouth. And after a hard day of studying for my midterm this cookie cake seriously hit the spot.

So I've been thinking about these cupcakes for a while now. I figured chocolate chip cookies are primarily brown sugar right? So why not make a brown sugar based cupcake with chocolate chips in it. Declious!

Chocolate Chip Cookie Cupcake

INGREDIENTS
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cup packed light brown sugar
2 large eggs
1 1/3 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1/2 cup whole milk
1 tsp vanilla extract
1/2 cup chocolate chips

DIRECTIONS

1. Preheat your oven to 350F. Line your cupcake tin like always.
2. In the bowl of a stand mixer beat together the butter and brown sugar until nice and fluffy.
3. In a separate bowl sift together the flour, baking soda, baking powder and salt. 
4.  Once your sugar and butter is nice and fluffy add in your eggs one at a time until completely incorporated. 
5. Add in your flour mix and your milk alternating, starting and ending with the flour. Only mix until just combine. 
6. Add in your vanilla extract and mix until that is completely incorporated in the batter.
7. Fold in your chocolate chips.
8. Divide the batter evenly between the 12 liners and back for 18-20 minutes. Remove from the oven and allow to cool in the tin for 5 minutes then remove and completely cook on a wire rack.

Cookie Dough Filling

INGREDIENTS
2 tbsp unsalted butter at room temperature
3 tbsp packed light brown sugar
1/2 cup + 1 tbsp all purpose flour
3.5 oz sweetened condensed milk
1/4 tsp vanilla extract
1/8 cup semi sweet chocolate mini chips

DIRECTIONS

1. Beat butter and sugar until light and fluffy. 
2. Beat in the flour, vanilla and sweeten condensed milk until nice and smooth. 
3. Fold in your chocolate mini chips.

This filling makes more than enough for your cupcakes. If you want to just keep some around for eating go ahead and make double.

Brown Sugar Buttercream

INGREDIENTS
1 1/2 sticks unsalted butter, at room tempurature
3/8 cup packed light brown sugar
1 1/4 cup powdered sugar
1/2 cup all purpose flour
1/4 + 1/8 tsp salt
1.5 tbsp whole milk
1 tsp + 1/4 tsp vanilla extract

DIRECTIONS

1. Beat together the butter and sugar until light, fluffy and creamy.
2. Mix in the powdered sugar until smooth.
3. Mix in the salt and flour.
4. Mix in the vanilla and milk. Beat until nice and smooth.

Putting them together

Once your cupcakes are cooled just use a melon baller of sorts to scoop out a bit of the middle of each cupcake. Fill the hole with the cookie dough. Pipe on your frosting and top with mini chips!!!!