Ingredients
- Cupcakes:
- * 3 sticks unsalted butter, at room temperature
- * 11/2 cups light brown sugar, packed
- * 4 large eggs
- * 2 2/3 cups all-purpose flour
- * 1 tsp. baking powder
- * 1 tsp. baking soda
- * 1/4 tsp. salt
- * 1 cup milk
- * 2 tsp. vanilla extract
- * 1 cup chocolate chips (semisweet or bittersweet)
- Filling:
- * 4 tbsp. unsalted butter, at room temperature
- * 6 tbsp. light brown sugar, packed
- * 1 cup plus 2 tbsp. all-purpose flour
- * 7 oz. sweetened condensed milk
- * 1/2 tsp. vanilla extract
- * 1/4 cup mini semisweet chocolate chips
- Frosting:
- * 3 sticks unsalted butter, at room temperature
- * 3/4 cup light brown sugar, packed
- * 31/2 cups confectioners’ sugar
- * 1 cup all-purpose flour
- * 3/4 tsp. salt
- * 3 tbsp. milk
- * 21/2 tsp. vanilla extract
Directions
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Cupcakes
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1. preheat the oven to 350° F.
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2. Using the paddle attachment on your mixer, combine the butter and brown sugar. Cream together on medium-high speed until light and fluffy, approx 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
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3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
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4. Alternating add the dry ingredients to the mixer bowl with the milk on low speed, beginning and ending with the dry ingredients, mixing each addition just until incorporated.
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5. Blend in the vanilla.
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6. Fold in the chocolate chips with a spatula.
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7. Divide the batter evenly between 24 cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
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Filling:
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1. Cream butter and sugar in a mixing bowl on medium-high speed until light and fluffy(approx2 minutes).
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2. Add flour, sweetened condensed milk and vanilla and beat until smooth.
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3. Stir in the chocolate chips.
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4. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, (approx1 hour).
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5. After cupcakes have cooled, fill the cupcakes by cutting a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.
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Frosting:
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1. Beat butter and brown sugar with the paddle attachment on high speed until creamy and fluffy.
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2. Mix in the confectioners’ sugar until smooth.
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3. Beat in the flour and salt.
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4. Mix in the milk and vanilla extract until smooth and combined.