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1
Preheat the oven to 350 degrees F. Line a mini cupcake or muffin pans with 36 mini cupcake liners (or regular size cupcake or muffin pans with 24 cupcake liners).
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2
Sift the flour, baking powder, baking soda and salt into a medium bowl.
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3
Set the bowl aside.
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4
In the bowl of an electric stand mixer with a paddle attachment, cream the brown sugar and butter together, about 5 minutes.
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5
Scrape down the sides of the bowl.
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6
Then add the vanilla and eggs, one at a time, scraping down the sides of the bowl after each addition.
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7
Turn the mixer to the lowest speed, and add the flour mixture and the milk, alternating between the two, beginning and ending with the flour.
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8
Take the bowl off the stand mixer and stir in the chocolate chips by hand until thoroughly combined.
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9
Fill 36 mini cupcake liners three-quarters full with batter and bake until baked through, about 15 minutes (or fill 24 regular cupcake liners three-quarters full with batter and bake for 24 minutes).
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10
Cool the cupcakes completely.
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11
To assemble: Using an apple corer, core each cupcake and throw away the pieces removed.
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12
Roll the Edible Cookie Dough into a rod shape and fill the center of each cupcake.
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13
While the Chocolate Fudge is still warm, spread on top of each cupcake.
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14
Once the chocolate fudge has completely cooled, frost each cupcake with the Vanilla Buttercream.
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15
Use 2 Chocolate Chip Cookies and spread one side with the chocolate fudge and the other with the vanilla buttercream.
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16
Sandwich the cookies together.
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17
Place the cookie sandwich on top of each cupcake.
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18
This recipe was created by a contestant during a cooking competition.
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19
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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20
Melt the butter in a saucepan and set aside to cool slightly.
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21
Stir together the flour, sugars, baking soda and salt in a medium bowl.
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22
Add the melted butter and milk, and stir to combine.
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23
Once the mixture is completely cool, add the chocolate chips and stir to combine.
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24
Melt the butter in a small saucepan.
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25
Once butter has melted, add the chocolate chips and sweetened condensed milk.
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26
Stir constantly until the chocolate has melted and the mixture is smooth.
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27
Mix the butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment for 10 minutes.
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28
Stop the mixer and add the powdered sugar, heavy cream and vanilla.
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29
Mix on low speed until combined, then mix on medium speed until smooth and creamy, 5 minutes.
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30
Put the frosting in a pastry bag fitted with a large star tip.
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31
Preheat the oven to 350 degrees F. Stir together the flour, baking soda and salt in a medium bowl.
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32
In the bowl of an electric stand mixer with a paddle attachment, cream the butter and sugars until pale and fluffy, about 5 minutes.
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33
Scrape down the sides of bowl, and then add the eggs and vanilla.
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34
Mix until combined.
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35
With the mixer on low speed, add the flour mixture until combined.
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36
Remove the mixing bowl and stir in the chocolate chips by hand.
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37
Refrigerate for 1 hour.
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38
Roll the dough into 1/2-inch balls.
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39
Place on a greased cookie sheet and bake 6 to 10 minutes.
