Chocolate Cookie Dough Cupcakes with Caramel Butter Cream Frosting

Preheat oven to 350 degrees. * Sift dry ingredients into a large bowl. Mix wet ingredients in a separate bowl. Pour wet ingredients into bowl of dry ingredients and stir until combined. Fill cupcake liners 1/2 full, drop one cube of cookie dough into each cupcake liner and bake for 20-25 minutes or until toothpick comes out clean. * Let the cupcakes cool completely before icing them. To make the caramel sauce: combine the butter, heavy cream and brown sugar in a medium heavy-bottomed saucepan over medium-high heat. Bring the mixture to a boil, stirring constantly. Once it reaches a boil, lower the heat to medium and continue to boil until the mixture is thickened, about 8 minutes. Remove from heat and let cool. To make the frosting: mix together sugar and butter in a stand mixer fitted with a whisk. Mix on low speed until well blended, add 1 tablespoon heavy cream to pull the 2 ingredients together, and then increase speed to medium and beat for another 3 minutes. Add 1/3 cup of your prepared, cooled caramel sauce and continue to mix on medium spend for 1 minute until blended. *Frost cupcakes with a piping bag with the end snipped off. Sprinkle with mini chips and 1 mini chocolate chip cookie.