First, the cookie dough
2 sticks butter, softened (or zapped in the microwave if you're impatient like me!)
1 cup white sugar
1/2 cup packed dark brown sugar (can sub light brown)
A splash of milk (a few Tbl)
2-1/4 cups all purpose flour
1/2 teaspoon baking soda
1-3/4 cup mini semi-sweet chocolate chips
Cream the butter and sugars together until smooth. Alternate the dry ingredients (mix the soda in with the flour) with the milk, and stir until combined. Fold in the mini chocolate chips.*
Roll the cookie dough into balls using about a tablespoon of dough, reserving 1/2 cup of dough in the refrigerator for each dozen cupcakes you intend to make (up to 3 dozen) and freeze on a cookie sheet until firm. Feel free to transfer them to a freezer bag for longer-term storage.
|Luckily the divot disappears!|
The day you want to make the cupcakes, prepare your favorite vanilla or chocolate batter and fill the muffin tins 3/4 full. Drop a frozen dough ball into the center of each, and bake until set and light brown in color.
While cupcakes are cooling, prepare the buttercream.
For each dozen cupcakes, cream
1 stick butter (softened)
1-1/3 cup powdered sugar
1/2 cup of reserved cookie dough
Pipe onto cooled cupcakes, and sprinkle with extra mini chocolate chips if desired.
Note the * from earlier! I was dubious at the probability of being able to pipe frosting with mini chocolate chips in it onto the cupcakes. The first cupcake (the only one you'll see!) piped perfectly. And then the tip clogged. And clogged again. So unless you have a really big star tip, or want to pipe using a plain tip, I'd suggest dividing the dough before adding the chocolate chips to the dough ball inserts, keeping the "frosting dough" free of clog-happy chips!
Now, what to do with those leftover balls of dough?
Coat them in chocolate!
Melt some chocolate (no need to temper for guilty indulgences), and stick a cookie sheet covered with foil in the freezer. Grab your bag of frozen dough balls and coat them in the chocolate, setting them on the chilled cookie sheet to harden.
Freeze or refrigerate until the chocolate sets, and enjoy!