Cookie Dough Cupcakes

My husband came home from a meeting Thursday night and informed me that we would be feeding the missionaries (don't know what missionaries are? LDS Church) on Saturday.  i usually like to have more time to figure out what I want to make......plus it's been a few weeks since I went grocery shopping (we were gone on vacation so I didn't go before or after) so we were limited in what to make.   But i knew one thing......I wanted to make a great dessert because those boys sure deserve something for all the good work they are out there doing.  I had this recipe pinned so I figured this was as good a time as any to try it out......only I forgot to do it Friday and I was going to be gone all day Saturday until around 4pm and they were coming at 5pm.....so I had to bust a move Saturday morning and make them.  Nothing like a sugar coma at 8am (of course I had to sample the cookie dough and then sample a cupcake).  But these were delish!  I am definitely going to make them again.  and the great things, the recipe didn't need much tweaking! (I love that!)  I got the original from Recipe Girl

COOKIE DOUGH FILLING:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup chocolate chips, miniature or regular

CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
2 teaspoons vanilla extract

COOKIE DOUGH FROSTING:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk (only if the frosting needs thinning, I didn't have to use it)
2 teaspoon vanilla extract

additional mini chocolate chips for the top

Make the cookie dough filling. In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

While the dough is freezing, make the cupcakes.  Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Sift together the flour, cocoa, sugar, baking soda and salt. Add the water, oil, egg and vanilla.  Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible as pictured in the post. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.  Or you can put some batter in the cup, put the cookie dough in and then put more batter over top.

Bake the cupcakes for 20, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting.

While cupcakes are cooling, make the frosting. In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour and vanilla and continue to mix until all is well combined.  If it needs thickening, add more powdered sugar.  If it is too think, add the milk 1 tsp at a time

Frost cupcakes. Sprinkle mini chips on top.