This is my version of this recipe that I found on Java Cupcake. They are s-o-o-o-o-o good. You'll definitely have to try them. I've changed the instructions and ingredients a bit.
Cookie Dough Filling
Mix together and set aside:
¾cup flour
⅛ tsp. baking soda
⅛ tsp. salt
In mixing bowl, cream together:
4 Tbsp. unsalted butter, melted
¼ brown sugar, packed
2 Tbsp. granulated sugar
2 Tbsp. milk
1 tsp. vanilla extract
½ cup miniature semi-sweet chocolate chips
Blend dry ingredients with creamed mixture. Add the chocolate chips. Cover and refrigerate for 30 minutes. Divide into 14 balls. Refrigerate again until ready to use.
Chocolate Cupcakes
1 cup flour
½ cup baking cocoa
1 cup sugar
½ tsp. baking soda
¼ tsp. salt
¾ cup hot water
½ cup vegetable oil
1 large egg
2 tsp. vanilla extract
Line muffin pans with 14 cupcake liners. Preheat the oven to 375°.
In mixing bowl, combine flour, cocoa, sugar, baking soda and salt. Add water, oil, egg and vanilla. Blend until smooth. Batter will be thin. Fill cupcake liners ⅔ full.
Gently place a cookie dough ball into center of each cupcake. Don't press down. The cookie dough ball will drop while baking.
Frosting
¾ cup unsalted butter (1½ cubes), room temperature
1¾ cups powdered sugar
⅓ cup brown sugar, packed
½ cup flour
1½ Tbsp. milk (1 Tbsp. + 1½ tsp.)
1 tsp. vanilla extract
handful of miniature semi-sweet chocolate chips
In mixing bowl, cream together butter and sugars. Add flour, milk and vanilla. Blend until well mixed and fluffy.
When cupcakes are cool, scoop prepared frosting into decorator bag fitted with a Wilton 1M tip and pipe frosting in a circular motion, beginning with the outside and working inward toward the center. Sprinkle with miniature semi-sweet chocolate chips. Check out these great tutorials for frosting a cupcake at Our Best Bites.
Enjoy!
