Super Cookie Dough Cupcakes

What makes them so super, you will surely ask? Well. You have a dozen brown butter cupcakes, see? Like pumped up vanilla cupcakes: nuttier, buttery, comforting. Then, you cut a hole in the top of each one.

 

 Put a dollop of cookie dough on top (egg-free!).

 And then slather some cookie dough frosting all over that thang.

Don't forget the chocolate chip on top. I'd take that over a maraschino cherry any day.

Super Cookie Dough Cupcakes
1 dozen
adapted from the cupcake project

Brown Butter Cupcakes

1/2 cup (1 stick) unsalted butter
1/2 cup brown sugar
1 cup all purpose flour
1 1/2 tsps baking powder
2 large eggs
1 tsp vanilla extract
3 tbsps milk


Preheat oven to 400 F.
First, make the browned butter. Place butter in a small saucepan over medium heat, stirring constantly until it turns a dark golden color, 3-5 minutes.
Take the pan off the heat and strain into a bowl (to separate from the burned bits).
Let the butter sit until it solidifies, but is still a little soft. (This can take 30 mins room temp; if in a hurry, put it in the fridge for 10 mins).
When ready, beat with sugar. In a separate bowl (I do this directly in the measuring cup), mix flour and baking powder. Add eggs and vanilla extract to the butter-sugar mixture, then mix in the flour. Finally, add milk. If too dry, add a tablespoon or so more of milk.
Fill twelve cupcake liners and bake for 15-20 minutes, until a knife or toothpick inserted comes out clean.

Cookie Dough (for frosting and filling)

2 cups all-purpose flour
1/2 tsp salt
1 stick (1/2 cup) butter, melted (or substitute canola oil for part or all)
1 cup packed brown sugar
1/2 cup white sugar
1 tsp vanilla extract
4 tbsps milk




Mix everything together.

To Assemble:
Cut a small cone out of the top of each cupcake, but inserting a knife and carving a circle out without moving the tip. These little pieces I suggest you eat to keep up your stamina in the coming back-breaking task (not!).

In each cavity, put a small ball of cookie dough, so that 1/4 of the dome rises above the surface of the cupcake.

For the frosting, thin one cup of the remaining cookie dough with 1/2 cup of cream (milk will do as well). Spread around cupcakes, leaving cookie ball uncovered in the middle.

Top with a chocolate chip and serve.