Cookie Dough Cupcakes

Today's recipe, which already has me drooling, comes courtesy of The Girl Who Ate Everything.

My friend had been talking about making cookie dough cupcakes so I googled a recipe and come across this thing of beauty.

Who doesn't like raw cookie dough?

It's one of those things where you knowingly risk the consequences of eating raw eggs because even violently throwing up is worth it to indulge in raw cookie dough.

My mom's old school used to have a fundraiser where you purchased tubs (yes, I said tubs) of raw cookie dough to keep in your freezer and take out whenever you wanted to bake some cookies. And it may not come as a surprise to you to hear that I frequently snuck down to the basement freezer with a bowl and a spoon.

What I'm getting at is that the combination of cookie dough and cupcakes is a match made in heaven.

It's a bit of a lengthy process but I'm going to be baking these this weekend.

Cookie Dough Cupcakes

1. Preheat oven to 350 degrees and line 24 cupcake tins with liners.
2. Mix 1 1/2 cups butter and 1 1/2 cups brown sugar until light and fluffy, about 3 minutes. Mix in 4 eggs, one at a time, beating well after each addition.
3. Combine 2 2/3 cups flour, 1 tsp baking powder, 1 tsp baking soda and 1/4 tsp salt in a medium bowl then add to the wet ingredients alternating with 1 cup milk but beginning and ending with the dry ingredients. Blend in 2 tsp vanilla extract and fold in 1 cup chocolate chips.
4. Divide the batter among the 24 cupcake liners and bake for 18-20 minutes. Allow to cool.
5. In another bowl, combine 4 tbsp butter and 6 tbsp light brown sugar until light and fluffy. Beat in 1 cup + 2 tbsp flour, 7 ounces sweetened condensed milk, and 1/2 tsp vanilla until smooth. Stir in 1/4 cup mini chocolate chips, then cover with plastic wrap and refrigerate until firm, about half an hour.
6. Cut a cone shaped hole in the bottom of each cooled cupcake. Fill each hole with the refrigerated cookie dough.
7. Make the frosting: in a bowl, mix together 1 1/2 cups butter and 3/4 cups light brown sugar until creamy. Mix in 3 1/2 cups icing sugar, until smooth then add in 1 cup flour and 3/4 tsp salt. Mix in 3 tbsp milk and 2 1/2 tsp vanilla extract until smooth.
8. Frost each cupake and sprinkle the tops with some mini chocolate chips. The serve and enjoy!

And that's how you do it!