Cookie Dough Cupcakes

These cookie-dough cupcakes were simply divine!  

Ridiculous really...

I was in such a hurry to get these finished that day, I didn't get a pic of the finished product. But...

they look something like...

 or 

   http://allrecipes.com/Cook/froghopper/Profile.aspx                   http://allrecipes.com/Cook/1200795/Profile.aspx

What You'll Need

For the eggless cookie dough:

-2 c. all-purpose flour  

-1/2 t salt

-3/4 c. unsalted butter, melted

-1 c. packed brown sugar

-1/2 c. white sugar

-1 T vanilla extract

-4 T milk

Mix and form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

{Cookie dough recipe adapted from}:

http://www.cupcakeproject.com/2009/03/raw-cookie-dough-thats-safe-to-eat.html

For the yellow cake mix:

-1 c (2 sticks) unsalted butter, at room temperature

-2 1/2 c all-purpose flour (I used 1/2 wheat and1/2 white)

• -1 1/2 tsp baking powder
• -1/4 tsp baking soda
• -1/2 teaspoon salt
• -1 1/2 c sugar
• -2 tsp vanilla extract
• -3 eggs
• -1 c milk
• 1. Heat oven to 350°F. Butter the cupcake pans.  In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• 2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time.
• 3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
• 4. Transfer the batter to the prepared pan(s) filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake and bake 24 cupcakes for 15 - 20 min or until a toothpick inserted into the cake part (not the cookie dough area) comes out clean. Cool the cake(s) in the pan(s) for 15 minutes, then turn out onto rack(s) to cool completely.
• {Cake recipe adapted from}:
• http://www.realsimple.com/food-recipes/browse-all-recipes/yellow-cake-00000000056607/
• 
  
• For the low-fat chocolate icing:
• -3 1/2 c. Powdered sugar
  -1/2 c. Cocoa
  -8 tbsp milk

  -2 tbsp light butter, softened
  -1 oz bittersweet chocolate, melted
  -1 tsp vanilla
• In blender or food processor, combine powdered sugar and cocoa. Then add milk, butter, melted chocolate and vanilla. Mix until smooth.
•