Ingredients:
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Directions:
Preheat the oven to 350 degrees.
Line two cupcake pans with paper liners (24 total) - you will probably have left over batter, so if you have 3 cupcake pans, use them all and line 30 with papers.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.
Using a 3 tablespoon scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake and push lightly so it does not fall to the side when moving the pan.
Bake at 350 for 16 to 18 minutes.
Frost the cupcakes and sprinkle with mini chocolate chips! |
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