Cookie Dough-Stuffed Dark Chocolate Cupcakes

Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.

In a mixing bowl, whisk together flour, cocoa powder , sugars, baking soda, baking powder, and salt. Make a well in the center of the dry ingredients and add milk, oil, vanilla, and eggs . Stir until just combined, scraping bottom of bowl with a rubber spatula to incorporate all of the flour.

Fill cupcake liners with scant 1/4 cup of the batter (cups should be just less than two-thirds full). Bake 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack to cool completely.

While cupcakes cool, prepare the cookie dough. In a large mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in milk and vanilla. Add flour and salt and mix on low speed (or by hand) until incorporated. Set aside 1 cup of the dough for the buttercream; stir 1/3 cup of the chocolate chips into the remaining dough.

To prepare the buttercream , cream butter with an electric mixer until fluffy, 1 to 2 minutes. Slowly add powdered sugar , 1/2 cup at a time, and beat until smooth. Add the reserved plain cookie dough and mix on medium-high speed until light and fluffy, about 2 to 3 minutes.

Using a paring knife, cut a cone-shaped piece (approximately 1 inch in diameter) from the top of each cooled cupcake; pinch off and dispose of (i.e., eat!) the tip of each cone. Fill cupcakes with remaining cookie dough and replace tops. Generously spread or pipe on frosting , being sure to cover the seams. Sprinkle with the remaining cup chocolate chips .

Reprinted with permission from The Cookie Dough Lover's Cookbook , by Lindsay Landis, copyright (c) 2012. Published by Quirk Books.