Chocolate Chip Cookie Dough Cupcakes With Cookie Dough Frosting

Brown Sugar Cupcakes:

Ingredients:
* 3/4 cup (1-1/2 sticks) unsalted butter, room temperature (DO NOT melt)
* 3/4 cup light brown sugar
* 2 large eggs, room temperature
* 1-1/3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/8 teaspoon salt
* 1/2 cup milk
* 1 teaspoon vanilla
* 1 24 pack of pre-made cookie dough (the kind you break apart)
*1 cup milk chocolate chips (for sprinkling)
*1 package of Chewy Chocolate Chip Cookies

Directions:
1. Preheat oven to 350 degrees.

2. Beat butter on high until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beat for 30 seconds after each.
5. Whisk together flour, baking powder, baking soda, and salt in a bowl.
6. Measure out milk and vanilla together.
7. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
8. Add about one third the milk/vanilla mixture and beat until combined.
9. Repeat above, alternating flour and milk and ending with the flour mixture.
10. Fill liners about 1/2 to 3/4 full depending on how big or small your want your cupcakes.
11. After filling cupcake liners, drop in FROZEN pre-made cookie dough (the kind you break apart).
9. Bake 15-18 minutes until gold brown. (DO NOT overbake!!) I baked mine right at 15 minutes.
10. Let cool before frosting cupcakes

**This recipe for me made about 20 medium sized cupcakes...if you want to stretch your batter, you could only fill them 1/2 full and get 24 small cupcakes and if you wanted a larger cupcake you could fill them 3/4 of the way full and get about 15 large cupcakes.

Chocolate Chip Cookie Dough Frosting:

Ingredients:
3 sticks room temp butter
1/2 cup vegetable shortening (Crisco)
8 cups powdered sugar
1/4 - 1/2 cup milk

Directions:
Cream butter/shortening until smooth, approx 3 minutes on medium speed.
Slowly add sugar, once all added, crank up speed on mixer to med- high and whip it up for approx 1 min. Add milk, depending on your liking: stiffer~ less milk, creamier ~ more. If you add too much, no worries, just sift in a little more sugar.

Then Mix In:

• 1/2 cup flour
• 1/4 cup light brown sugar
• 1/2 t. vanilla
• pinch of salt
• splash of milk

*Top cupcakes with milk chocolate chips and half of a Chewy Chocolate Chip Cookie!

**This recipe stated that it would frost 24 cupcakes (piped on) but it was A LOT of icing! You could half it, or do what I did and freeze the remainder for next time!:-)

****Another suggestion for this frosting recipe would be to put it between 2 Chewy Chocolate Chip Cookies and Serve! Kid Friendly!

***** I recommend eating them pretty soon after baking and frosting to get the "ooey gooey" chocolate chip cookie sensation:-)

Recipe from: Cookies and Cups