Chocolate Chip Cookie Dough Cupcakes

MAKE EGGLESS COOKIE DOUGH:

1. Cream the butter & brown sugar in a small bowl. Add water & vanilla & mix well.

2. Add flour & salt & stir to combine. Stir in mini chocolate chips.

3. Store in refrigerator until ready to use.

MAKE BROWN SUGAR CUPCAKES:

1. Make chocolate chip cookie dough, roll into 1 1/2" balls, place on cookie sheet & let freeze for at least 1 hour.

2. Preheat oven to 350 degrees F.

3. Beat butter on high until soft, about 30 seconds.

4. Add sugar. Beat on medium-high until light & fluffy, about 3 minutes.

5. Add eggs one at a time, beat for 30 seconds after each.

6. Whisk together flour, baking powder, baking soda & salt in a bowl.

7. Measure out milk & vanilla together.

8. Add about a fourth of the flour to the butter/sugar mixture & beat to combine.

9. Add about 1/3 of the milk/vanilla mixture & beat until combined.

10. Repeat above, alternating flour & milk & ending with the flour mixture.

11. Fill cupcake liners about 2/3 full & drop 1 frozen ball of cookie dough into each.

12. Bake for 20 - 22 minutes until golden & the cake springs back when lightly touched (mine took about 18 minutes).

MAKE COOKIE DOUGH FROSTING:

1. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 1/4 C confectioners’ sugar, unsalted butter, salt & vanilla, scraping down the sides of the bowl with a spatula as necessary.

2. Add milk & continue mixing until well combined, scraping down the sides of the bowl with a spatula, as necessary. With the mixer running, slowly add remaining 1/2 C confectioners sugar, mix until well combined. Frost cupcakes with fitted decorating tip & bag. Sprinkle mini chocolate chips over, if desired & place a mini chocolate chip cookie to decorate, if desired.