Chocolate Chip Cookie Dough Cupcakes

You know what's delicious?  Cookie dough.  You know what's not delicious? Salmonella.  This recipe makes chocolate chip cupcakes with cookie dough filling (egg-free so it doesn't, you know, kill you), and cookie dough frosting.  Try telling me that doesn't sound amazing.  Bet you can't do it without lying!

Cupcakes:
2 eggs
3/4 cup butter, softened
3/4 cup brown sugar
1 1/3 cups all-purpose flour
1/2 cup milk
2 tsp vanilla extract
1/2 mini chocolate chips

Preheat the oven to 350 degrees.  Beat the butter until soft, then add both the sugars and beat until creamy and smooth.  Add in the eggs and beat them in evenly.  Alternate between adding the milk and the flour, starting and ending with the flour.  Mix in the vanilla extract, then fold in the mini chocolate chips.  Bake for 15-20 minutes, or until a toothpick inserted in the cupcake comes out clean.  Makes 12 cupcakes.

Cookie Dough Filling:
2 tbs butter
3 tbs brown sugar
3.5 oz sweetened condensed milk
1/2 cup flour
1/4 tsp vanilla extract
1/8 cup mini chocolate chips

Cream together the butter and sugar.  Mix in the sweetened condensed milk, flour, and vanilla extract, and beat until smooth.  Stir in the chocolate chips, then refrigerate for about an hour, or until firm.

Frosting:
1 stick of butter, softened
1/4 cup packed brown sugar
1/3 cup flour
1 cup powdered sugar
1 tbs milk
1 tsp vanilla extract

Beat together butter and brown sugar until smooth, then beat in the confectioner's sugar.  Add in the flour and beat until creamy, then beat in the milk and vanilla until well blended.

Assembly: cut a cone out of the middle of each cupcake, roll a bit of cookie dough into a ball, then place it in the hollowed out center of each cupcake.  Frost, then sprinkle mini chocolate chips over the top.  Garnish with a mini chocolate chip cookie, if desired.