Chocolate Chip Cookie Dough Cupcakes

Great discovery from Sally’s Baking Addiction. Chocolate chip cupcakes with “cookie dough” frosting. Brilliant! Makes 24 large or 48 mini.

Ingredients

Cookie Cups

• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cup semi-sweet chocolate chips

Cookie Dough Frosting

• 3/4 cup unsalted butter, softened
• 1 cup + 1 T brown sugar
• 2 tsp pure vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 tsp salt
• 6 T milk
• 1 1/2 cups mini chocolate chips

Directions

1. Preheat oven to 350°F.
2. For full-sized: Line two 12 count muffin pan with liners. For minis: line 2 24-cup muffin pans with liners. Set aside.

Make the cookie cups:

1. Cream the butter and sugars together on medium speed until fluffy and light in color.
2. Mix in egg and vanilla, scraping down the sides as needed.
3. In a separate bowl, combine flour, cornstarch, baking soda, and salt.
4. On low speed, slowly mix into the wet ingredients.
5. Stir in chocolate chips. Dough will be thick.
6. For full-sized: press 1 1/2 T of dough into each muffin liner; for minis: press 1 T of dough.
7. Bake for 12-13 minutes (full-sized) or 9 minutes (minis), removing from the oven when the edges begin to slightly brown and the centers still appear soft.
8. Allow to cool completely before frosting.

Make the frosting:

1. Cream together the butter and brown sugar at medium speed.
2. Add the vanilla and beat well.
3. Stir in the flour and salt until doughy.
4. Beat in the milk until fluffy.
5. Gently fold in chocolate chips.
6. Frost cooled cookie cups.

Note: Unfrosted cookie cups stay fresh covered at room temperature for 5 days. Store frosted cookie cups in the refrigerator.