Additional mini chocolate chips to sprinkle on top
Instructions
COOKIE DOUGH FILLING:
In small bowl, sift together flour, baking soda, and salt.
In medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
Whisk in the dry ingredients and the chocolate chips until smooth.
Refrigerate for 15-30 minutes or until firm.
Scoop out dough into 24 balls (about ¾-inch in diameter). Freeze for at least 30 minutes.
CHOCOLATE CUPCAKE BATTER:
Preheat oven to 375. Line mini cupcake pan with 24 liners.
Add the water, oil, egg and vanilla and whisk until smooth. Use a spatula to scrape the sides and bottom of hte bowl to ensure all ingredients are combined.
Fill each cupcake liner ⅔ full.
Gently press a cookie dough ball into the center of each cupcake.
Bake the cupcakes 12-15 minutes or until toothpick inserted into the cupcake portion of the cupcake (NOT through the cookie dough center) comes out fairly dry.
Cool cupcakes completely before frosting.
VANILLA CUPCAKE BATTER (Adapted from Delicious Dishings):
Preheat oven to 350. Line mini cupcake pan with 24 liners.
In small bowl, mix flour, baking powder, baking soda, and salt.
In stand mixer, cream butter on medium-high until soft (about 30 seconds). Add brown sugar, and continue beating on medium-high until light and fluffy (about 3 minutes). Add eggs one at a time, beating 30 seconds after each and scraping bowl as needed.
Measure milk and vanilla together.
Add about ¼ of the flour mixture to the butter mixture and beat until combined. Then, add about ⅓ of the milk/vanilla mixture and beat until combined. Repeat, alternating between the flour and milk mixture, ending with the flour mixture.
Fill each cupcake liner ⅔ full. Gently press a cookie dough ball into the center of each cupcake.
Bake the cupcakes 12-15 minutes or until toothpick inserted into the cupcake portion of the cupcake (NOT through the cookie dough center) comes out fairly dry. Cool cupcakes completely before frosting.
COOKIE DOUGH FROSTING:
In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy.
Add the flour, milk and vanilla and beat on high until well combined.
Pipe frosting onto cooled cupcakes (I did mine by simply cutting a hole in the corner of a Ziploc baggie and piping the icing on there)