Ingredients: |
Ingredients: Cupcakes:
3 sticks butter, room temp
1-1/2 c brown sugar, packed
4 large eggs
2-2/3 c flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c milk
2 tsp vanilla extract
1 c semisweet chocolate chips
Filling:
4 Tbsp butter, room temp
6 Tbsp brown sugar, packed
1 c + 2 Tbsp flour
7 oz sweetened condensed milk
1/2 tsp vanilla extract
1/4 c mini semisweet chocolate chips
Frosting:
3 sticks butter, room temp
3/4 c brown sugar, packed
3-1/2 c powdered sugar
1 c flour
3/4 tstp salt
3 Tbsp milk
2-1/2 tsp vanilla extract
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Directions: |
Directions:To make the cupcakes, preheat oven to 350º. Line two cupcake pans with paper liners. In a stand mixer combine butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Combine the dry ingredients. Add to mixing bowl on low speed, alternating with the milk, beginning and ending with the flour. Mix just until incorporated. Blend in vanilla. Fold in chocolate chips. Pour into cupcake liners, bake for 18-20 minutes. Allow to cool in pan 5-10 minutes, then transfer to wire racks to cool completely.
For filling, combine butter and sugar and cream on medium-high speed until light and fluffy, two minutes. Beat in the flour, sweetened condensed milk and vanilla until smooth. Stir in chocolate chips. Cover and refrigerate until the mixture firms a bit, about an hour.
To fill the cupcakes cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of chilled cookie dough mixture.
For frosting, beat butter and brown sugar until creamy. Mix in powdered sugar until smooth. Beat in flour and salt. Mix in milk and vanilla until smooth and well blended. Frost as desired, top with a sprinkling of mini chocolate chips. |
This recipe for Chocolate Chip Cookie Dough Cupcakes is from