chocolate chip cookie dough cupcakes

I don't typically like eating cupcakes, but even I have to admit that these cupcakes were really, really good!

The cake part is a brown sugar flavored cake with some chocolate chips added to the batter. The frosting is also flavored with brown sugar and has flour and salt in it for that cookie dough texture and taste. We were big fans of this frosting.

I ran out of counter space and clean dishes to make the chocolate chip cookies from scratch, so I used half of a store bought cookies to top the cupcakes. A sprinkling of mini chocolate chips, and these turned into an impressive looking treat, that's really quite easy to make!

Chocolate Chip Cupcakes
Recipe slightly adapted from: Annie's Eats

Yield: 24 cupcakes

3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

Cookie Dough FrostingFor the frosting:
3 sticks unsalted butter, at room temperature

3/4 cup light brown sugar, packed
3 1/2 cups confectioners’ sugar
1 cup all-purpose flour
3/4 tsp. salt
3 tbsp. milk
1 tbsp vanilla extract

Preheat the oven to 350° F. Line two cupcake pans with paper liners. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the 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 the 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. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.