Chocolate Chip Cookie Dough Cupcakes

When I was younger,
I loved to eat cookie dough.
Forget the cookies....just give me the dough.

So when I found this recipe
I had to test it out.

Cupcakes and Cookie Dough...
what could be better?

Nothing!

Chocolate Chip Cookie Dough Cupcakes

Cupcakes:
1/2 cup milk
1/2 cup coconut milk
1/3 cup canola oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 tsp. vanilla extract
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt

Frosting:
3/4 cup butter or margarine, room temperature
2 cups confectioners’ sugar
2 tablespoons milk
3/4 cup cookie dough, room temperature

Directions
Make a batch of your favorite chocolate chip cookie dough.

Form teaspoon-sized balls (approx. 1″ across). Roll and place on a foil-covered baking sheet. Make approximately 14 dough balls, reserving at least 3/4 cup of the dough for frosting (extras? eat it!). Freeze dough balls for at least 2 hours until solid.

Make the cupcakes:
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.

Whisk together milk, coconut milk, sugars, oil, and vanilla. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

Fill cupcake liners one-half of the way full (approximately 3 tablespoons of batter each). Do not overfill. Drop one frozen cookie dough ball into the center of each cup. Bake for 20 to 22 minutes or until tops are puffed and golden. Transfer to a cooling rack, and let cool completely before frosting.

Make the Frosting:
Cream butter with electric mixer until fluffy. Slowly add powdered sugar, 1/2 cup at a time, until well-incorporated. Add milk and mix until smooth, 1-2 minutes. Add cookie dough, approximately 3/4 cup of it, and mix until combined. Taste, and add more cookie dough if you like. Spread or pipe onto cooled cupcakes, and sprinkle with more mini chocolate chips.

These were amazing!