- 3 sticks unsalted butter, it has to be warm
- 1-1/2 cups light brown sugar, packed
- 4 eggs
- 2-2/3 cups standard flour
- 1 tea spoon of baking powder
- 1 tea spoon of baking soda
- 1/8 teaspoon of finely ground sea salt
- 1 cup of milk
- 1-1/2 teaspoon of vanilla extract
- 1/2 teaspoon of almond extract
- 1 cup ofchocolate chips
- 4 tablespoons unsalted butter, at room temperature
- 6 tablespoons light brown sugar, packed
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 cup plus 1 tablespoon sweetened condensed milk (half of a 14 oz can)
- 1/4 teaspoon almond extract
- 1/4 cup mini semisweet chocolate chips
- 3 sticks of unsalted butter
- 3/4 cup of light brown sugar, packed
- 3-1/2 cups of powdered sugar
- 1 cup of standard flour
- 1/2 teaspoon of sea salt
- 3 spoons of milk
- 1-1/2 tea spoons of vanilla extract
- 1 tea spoon of almond extract
- Tiny chocolate chip cookies
- Mini chocolate chips
- Preheat the oven to 350° F.
- Line two cupcake pans with paper liners, 24 total.
- Using an electric mixer combine the butter and brown sugar beating on medium-high speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each. Scrape the sides of the bowl as needed.
- In a medium bowl combine the flour, baking powder, baking soda, and salt.
- Add 1 cup of the flour mixture to the mixer bowl on low speed, then 1/3 of the milk. Continue alternating the flour mixture and milk, ending with the flour. Mix after each addition just until incorporated.
- Blend in the vanilla and almond extracts.
- Using a spatula, fold in the chocolate chips.
- Using an ice cream scoop, divide the batter evenly between the prepared cupcake liners.
- Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pans for 5-10 minutes, before transfering to a wire rack to cool completely.
- Combine the butter and sugar in a mixing bowl. Cream on medium-high speed until light and fluffy, about 2 minutes.
- Add in the flour, sweetened condensed milk and almond extract, mixing until smooth.
- Stir in the chocolate chips.
- Cover with plastic wrap and chill in the fridge, for at least an hour. You can also prepare this ahead of time and store in the fridge for several days.
- Once chilled, roll the dough into 24 balls, approximately one-inch.
- After the cupcakes have cooled, cut a cone-shaped portion out of the center of each cupcake using a small pairing knife. Fill each cupcake with a cookie dough ball. You may need to form a cone shape with the cookie dough to get it to fit properly.
- Using an electric mixer, beat together the butter and brown sugar until creamy.
- Mix in the powdered sugar until smooth.
- Beat in the flour and salt.
- Add the milk, vanilla and almond extracts until smooth and well blended.
- Frost the filled cupcakes, sprinkling with mini chocolate chips. Top with half of mini chocolate chip cookie.
- The frosting can also be made in advance and stored in the fridge. Before using, bring the frosting to room temperature. Using an electric mixer, beat the frosting on medium speed, adding a tablespoon or two of milk to soften it up.