(makes 28 cupcakes) For the Cake: 2 cups all-purpose flour 2 1/4 cups sugar 3/4 cup unsweetened cocoa powder 2 tsp baking soda 1 tsp salt 1 cup vegetable oil 1 cup sour cream 1 1/2 cups water 1 tsp vanilla 2 eggs Preheat oven to 350 degrees and line muffin pans with cupcake liners. In large bowl combine all dry ingredients: flour, sugar, cocoa powder, baking soda and salt. Whisk until well combined. Add oil and sour cream and mix together with whisk. Gradually add water and continue to whisk. Add vanilla and eggs and whisk until combined. Fill cupcake liners 2/3 full with batter. Bake for 16 minutes or until toothpick inserted in center comes out clean. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling. Once cupcakes are completely cool, hollow out the center of your cupcakes using a Cupcake Corer or Apple Corer. Fill centers will Cookie Dough and frost with Cookie Dough Icing. Garnish with chocolate chips and a mini Cookie Dough cookie. For the Cookie Dough filling: 1 stick unsalted butter, softened 2/3 cup light brown sugar 1 tsp vanilla 1 14 oz can sweetened condensed milk 2 cups all-purpose flour 1/2 cup mini chocolate chips In bowl of stand mixer beat butter, sugar and vanilla until creamy. Gradually add in flour and sweetened condensed milk and mix until well combined. Stir in chocolate chips. If dough seems too sticky, put in refrigerator to set up for about 30 minutes before filling cupcakes. Fill center of cupcakes with Cookie Dough. I used a melon baller to get a consistent size ball for each cupcake. Roll out the left over cookie dough using a rolling pin and cut out mini cookies using a small circle cutter. Chill the dough cookies until they are firm and then use to decorate the tops of the cupcakes. For the Icing: 2 sticks unsalted butter, room temperature 3/4 cup light brown sugar 3/4 cup granulated sugar 2 cups all-purpose flour 2 cups confectioner’s sugar 1 1/2 tsp vanilla 1/3 cup milk In bowl of stand mixer cream butter, brown sugar and granulated sugar together for 1-2 minutes until creamy. Gradually add in flour and confectioner’s sugar mixing well and scraping down sides of bowl. Add milk as needed to reach desired consistency. Mix in vanilla. Continue to mix icing for 3-4 minutes. Place icing in piping bag fitted with large round tip and swirl on top of cupcakes. Sprinkle mini chocolate chips on top if desired. I hope you all enjoy these Chocolate Chip Cookie Dough Cupcakes! I highly recommend adding a scoop of Chocolate Chip Cookie Dough Ice Cream on top of these cupcakes! You know, just in case there isn’t enough cookie dough already!