These are by far the best cupcakes I have ever made or tasted! And I think you’ll agree with me as soon as you try one. It’s pretty hard to find something to top cookie dough stuffed cupcakes. A sweet vanilla cupcake is filled to bursting with cookie dough and topped with luscious frosting. Each bite is like a little piece of cupcake heaven.

My dad couldn’t believe his eyes when I brought these out. He said they more than exceeded his expectations and requested they be made for his birthday from now on. If that’s not a glowing review I don’t know what is. You guys have got to try them!

 

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

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

Directions:

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. 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. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the 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. Blend in the vanilla. Fold in the chocolate chips with a spatula and mix by hand.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture. You can be generous with the cookie dough mixture. I ended up with leftover dough (nice!)

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

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Quick tip: Toss you chocolate chips in flour before adding them to the cupcake batter to keep them from sinking to the bottom of the cakes.

Photo attribution and recipe courtesy of: The Cooking Castle.