- 3 sticks of salted butter, at room temperature (24 Tbsp. total)
- 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 semisweet chocolate chips
Cookie Dough 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
- ½ tsp. vanilla extract
- ¼ cup mini semisweet chocolate chips
For the Brown Sugar Cookie Dough Frosting
- 3 sticks unsalted butter, at room temperature
- ¾ cup light brown sugar, packed
- 3½ cups confectioners’ sugar
- 1 cup all-purpose flour
- 3/4 tsp. salt
- 3 tbsp. milk
- 2½ tsp. vanilla extract
- Mini Chocolate Chips – for sprinkling on top.
- Preheat the oven to 350° F.
- Line cupcake pans with cupcake liners. The original recipe says 24, but I had enough batter for 36 cupcakes (although some of mine could’ve been filled a little more, so maybe 30ish cupcakes?).
- In a large mixing bowl (I used my Kitchenaid with the paddle attachment) combine the butter and brown sugar until light and fluffy. Mix in the vanilla.
- Add the eggs one at a time, beating after each one and scraping down the bowl often.
- In a separate medium sized bowl, whisk together the flour, baking powder, baking soda and salt.
- Slowly add the dry ingredients to the original mixture, alternating with milk and mixing on low until it’s incorporated.
- Stir or fold in the chocolate chips (don’t use a mixer for this).
- Bake for 18-20 minutes, until done.
- Allow to cool in the pan for about 5 minutes, then move to a wire rack to cool completely.
- While the cupcakes are baking, make the filling and frosting!
For the filling:
- Cream the butter and brown sugar in a mixing bowl until light and fluffy.
- Add the flour, sweetened condensed milk and vanilla and continue to beat until smooth.
- Stir in the mini chocolate chips.
- Cover with plastic wrap or seal in an airtight container and refrigerate until the mixture has firmed up a bit. *I confess, I skipped this step. I put the filling into an icing bag with a large round tip (1A) and left it at room temperature until I used it. I’m not sure if or how it would’ve been better chilled.
- After the cupcakes have cooled, you can use an apple corer (mine is Tupperware) to easily pop out a hole in the middle of the cupcakes.
- Then pipe the cookie dough filling into the hole to fill in where you scooped out the cake, and smooth it down with your finger if needed.
- You could also just cut a chunk of cake out of the center with a knife if you wanted to and fill with a spoon, but since I had these nifty tools on hand, I figured I might as well use them!
For the Frosting:
- Cream the butter and brown sugar with a mixer (or paddle attachment) until light and fluffy.
- Add the powdered sugar 1 cup at a time and mix on low until it’s all added.
- Add the flour, salt, milk and vanilla and mix until it’s all incorporated. I know flour might be a surprise ingredient (or at least it was for me), but this is really some of the very best frosting ever. EV. ER.
- At this point, I switched my paddle attachment for my whisk attachment and whipped it up until it was super light and fluffy! It was so smooth… it was like it melted in my mouth!
- Frost the filled cupcakes. I used an icing bag with a 1M tip and garnished them with mini chocolate chips!