My little brother's birthday was back on November 4th and I really wanted to bake him something special to send him at college. I didn't want to just do a cookie, and I remember a while back reading about a cookie dough filled cupcake on another blog. The thought of eating something that tasted like raw cookie dough was incredibly tempting. If there is one food safety rule I completely disregard over and over without any concern, its eating raw cookie dough. As a hypochondriac and having an intense fear of food poisoning, I seem to let my guard down when it comes to cookie dough, cake batter, and brownie batter. What I like about these cupcakes is you can safely eat this since the mixture is made without any raw eggs!
-I used my mini-muffin tin and I used boxed cake mix, bake as directed. (yes I cheated, if you're in a baking mood just whip up your favorite vanilla cupcake recipe)
Cookie Dough Filling-4 tablespoons unsalted butter, at room temperature
-6 tablespoons light brown sugar, packed
-1 cup plus 2 tablespoons all-purpose flour
-7 oz sweetened condensed milk
-½ teaspoon. vanilla extract
-¼ cup semisweet chocolate chips
Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour. **(Whoops, I completely missed this step when making mine)**
To assemble cupcakes, carve out a small hole in the center of each cupcake, fill with a spoonful of the cookie dough mixture. To top, use your favorite vanilla frosting recipe. Because I was shipping these, I chose to top them with drizzled melted semi-sweet chocolate chips.
Source: Made in Mels Kitchen