Bake Sale

We've all been there. Mid-week, it's a school night, and your kid casually mentions around 9pm that they need to bring 2 dozen of something to school the next day for a bake sale.

On those occasions, the kid gets one of two things.
1: Nothing, or,
2: If I am feeling charitable, or dealing with insomnia, I may make muffins or something quick and easy. Like a package of Oreos. Okay, not Oreos, but rice crispy treats are a possibility.
Usually, it's nothing. Sometimes it's a lecture about procrastination. They prefer the nothing part over the lecture.

This time though the kid gave me ample warning. Her friends requested something special. After all, the bake sale is to raise money for the prom.

A prom bake sale. Now that is worthy of something tasty.
I'm pretty sure cupcakes are in order.
Warning: There is enough butter in the recipe to make Paula Deen blush.

Chocolate Chip Cookie Dough Stuffed Cupcakes (With Cookie Dough Buttercream)
Makes 24
Adapted from Kevin & Amanda
For the cupcakes:
3 sticks of butter at room temperature
1 1/2 cups of dark brown sugar
4 eggs
1/3 cup sour cream
2 1/3 cup all purpose flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 tablespoon vanilla extract
For the filling:
1/4 cup butter at room temperature
1/3 cup dark brown sugar
1 cup all purpose flour
1/3 cup sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup chopped milk chocolate
For the frosting:
3 sticks butter at room temperature
3/4 cup dark brown sugar
4 cups icing sugar, or confectioners sugar
1/2 cup all purpose flour
3/4 teaspoon salt
3 tablespoons milk
1 tablespoon vanilla extract

To garnish: Chocolate chips cookies, chocolate jimmies, chocolate chips, chopped chocolate....you get the idea.

Preheat the oven to 350. Line two cupcake tins with paper liners.
For the cupcakes:
In the bowl of a stand mixer fitted with the paddle attachment beat the butter and brown sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition and then the sour cream. Scrape down the bowl as needed.
Whisk together the flour, cocoa, baking soda, baking powder and salt and then set aside.  Mix together the milk and vanilla. With the mixer on low speed add the flour mixture to the butter alternating with the milk, beginning and ending with the flour. Mix until just combined.
Divide the batter evenly between the prepared cupcake liners. Bake for18-20 minutes or until they spring back when touched or a tester comes out clean when inserted in the middle of a cupcake.
Allow the cupcakes to cool completely.
For the filling:
While the cupcakes are baking make the filling. In a medium mixing bowl mix together the butter and brown sugar until well combined. Add the flour, sweetened condensed milk, and vanilla extract. Blend until well combined. Fold in the chopped chocolate.
For the frosting:
In the bowl of a stand mixer beat together the butter, brown sugar, and icing sugar until light and fluffy, about 5 minutes. Add the flour, salt, milk and vanilla and beat again until all the ingredients are well combined and the frosting is fluffy.
To assemble:
Cut a 1 inch diameter hole, out of the center of each cupcake. Using a teaspoon fill each hole with a bit of the cookie dough filling pushing it down into the cupcake. After filling, frost and garnish the cupcakes as desired, then stand back and applaud your awesomeness!