Preheat oven to 350°. Prepare muffin/cupcake tins with cupcake liners and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer with the paddle attachment, or in a large bowl using a hand mixer, cream the butter and brown sugar until creamy and well blended, about 3 to 4 minutes.
Slowly add the eggs, one at a time, to the butter sugar mixture, beating well after each addition. Scrape down the sides of the bowl with a spatula as needed.
Add in the vanilla, and mix on low or medium-low for about 30 seconds.
With the mixer on low speed, alternate adding the dry ingredients and milk. First, add half of the dry ingredients to the wet ingredients. Then slowly pour in half of the milk. Add in the remaining half of the dry ingredients, then slowly add the remaining milk, and continue mixing just until all ingredients are well-incorporated.
Using a spatula, gently fold in the chocolate chips.
Divide the batter evenly between 15 cupcake liners.
Bake for 17-20 minutes at 350°F, until a toothpick inserted in the center comes out almost clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Cookie Dough Frosting
In a stand mixer with the paddle attachment or in a large bowl using a hand mixer, beat the butter and brown sugar on medium-high speed until smooth, creamy and fluffy. This takes about 3 to 4 minutes.
Add in the powdered sugar one cup at a time, and then the flour and salt.
Pour in the milk and vanilla extract until smooth and combined.
Spoon the frosting into a pastry bag fitted with a star tip.
Decorate your cupcakes with the cookie dough frosting, then sprinkle with mini chocolate chips.
You can substitute mini chocolate chips for regular chocolate chips in the cupcake recipe.STORAGE: Store in an airtight container at room temperature for up to five days. You can also make and freeze the cupcakes for up to 2 months. Then allow to thaw to room temperature and make the frosting when you are ready to eat them.
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