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1. Combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins.
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2. Beat in milk and vanilla until incorporated and smooth.
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3. Beat in the flour and salt until just combined.
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4. Stir in the chocolate chips.
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5. Using a 1.5 tbsp scoop, shape the dough into balls or tubes.
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6. Freeze on a parchment lined baking sheet overnight.
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7. Preheat the oven to 350u00b0 F.
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8. Line two cupcake pans with paper liners (24 total).
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9. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.
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10. Beat together on medium-high speed until light and fluffy, about 3 minutes.
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11. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
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12. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend.
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13. 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.
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14. Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter.
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15. Place a frozen cookie dough ball on the top center of each cupcake.
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16. Bake at 350 for 16-18 mins.
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17. Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.
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18. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.
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19. Frost the cupcakes and sprinkle with mini chocolate chips.
