Mini Cookie Dough Cupcakes

Make cupcakes . Preheat oven to 350ºF. Line mini cupcake tins with liners. In a large bowl, using an electric mixer, beat the butter and brown sugar together. 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 flour, baking powder, baking soda and salt in a medium bowl. Stir together to blend. Add dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.

Divide batter evenly between the prepared cupcake liners. Bake for 10 minutes, or until a toothpick inserted in the center comes out clean and the cake bounces back lightly when touched. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely. (I stored mine in the fridge between all the steps. They just couldn’t take the heat.)

Make cookie dough filling. Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the flour, condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture firms up a bit.

Fill cupcakes. Cut a small cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the cookie dough mixture.

Make frosting. Beat together the butter and brown sugar with an electric mixer until creamy. Mix in confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla until smooth and well blended.

Frost the cupcakes generously, sprinkling with mini chocolate chips.