Cookie Dough Cupcakes (Print Version)

# Ingredients:

01 - 1/2 cup unsalted butter, softened for Cookie Dough Batter.
02 - 1/2 cup granulated sugar for Cookie Dough Batter.
03 - 1/2 cup packed brown sugar for Cookie Dough Batter.
04 - 1 large egg for Cookie Dough Batter.
05 - 1 teaspoon vanilla extract for Cookie Dough Batter.
06 - 1 cup all-purpose flour for Cookie Dough Batter.
07 - 1/4 teaspoon salt for Cookie Dough Batter.
08 - 1/2 cup mini chocolate chips for Cookie Dough Batter.
09 - 1 1/2 cups all-purpose flour for Cupcake Batter.
10 - 1 cup granulated sugar for Cupcake Batter.
11 - 1 1/2 teaspoons baking powder for Cupcake Batter.
12 - 1/2 teaspoon baking soda for Cupcake Batter.
13 - 1/4 teaspoon salt for Cupcake Batter.
14 - 1/2 cup unsalted butter, softened for Cupcake Batter.
15 - 1/2 cup sour cream for Cupcake Batter.
16 - 1/2 cup milk for Cupcake Batter.
17 - 2 large eggs for Cupcake Batter.
18 - 1 teaspoon vanilla extract for Cupcake Batter.
19 - 1/2 cup unsalted butter, softened for Cookie Dough Frosting.
20 - 1/2 cup packed brown sugar for Cookie Dough Frosting.
21 - 1 cup all-purpose flour for Cookie Dough Frosting.
22 - 1/4 teaspoon salt for Cookie Dough Frosting.
23 - 1/4 cup milk for Cookie Dough Frosting.
24 - 1/2 teaspoon vanilla extract for Cookie Dough Frosting.
25 - 1/2 cup mini chocolate chips for Cookie Dough Frosting.
26 - Mini chocolate chips for Garnish.
27 - Cookie dough balls (optional) for Garnish.

# Instructions:

01 - In a medium bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
02 - Beat in the egg and vanilla extract until well combined.
03 - Gradually mix in the flour and salt until just combined.
04 - Stir in the mini chocolate chips.
05 - Chill the cookie dough in the refrigerator for at least 30 minutes.
06 - Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
07 - In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
08 - In a large mixing bowl, cream the butter until smooth.
09 - Add the sugar and beat until light and fluffy.
10 - Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
11 - Add the dry ingredients in three parts, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
12 - Divide the cupcake batter evenly among the cupcake liners, filling each about halfway.
13 - Scoop a small amount of chilled cookie dough into the center of each cupcake batter.
14 - Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
15 - Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
16 - In a large bowl, beat together the softened butter and brown sugar until creamy.
17 - Gradually add the flour and salt, mixing until combined.
18 - Add the milk and vanilla extract, and beat until smooth and fluffy.
19 - Stir in the mini chocolate chips.
20 - Once the cupcakes are completely cool, frost them with the cookie dough frosting using a piping bag or a knife.
21 - Garnish with additional mini chocolate chips and, if desired, small cookie dough balls.

# Notes:

01 - Prep Time: 30 minutes.
02 - Baking Time: 18-22 minutes.
03 - Total Time: Approximately 1 hour.
04 - Servings: 12 cupcakes.

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