chocolate chip mini cupcakes with cookie dough frosting

In the past, I have tried recipes for chocolate chip cookie dough, minus the raw eggs, so that it would be safe to eat by the spoonful. None of these recipes ever tasted like the real deal to me, and so I resolved that it was impossible to recreate the delicious dough eggless. Until yesterday… when I tried these cupcakes... The cookie dough frosting is incredible, and it tastes just like my pre-baked Toll House cookies!

Thank you to my mother-in-law, Alice, who had the intuition to buy me a mini muffin tin a couple weeks ago!

Ingredients:
1 large egg
3/4 cup loosely packed brown sugar
2 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, melted & cooled
1  1/4 cups all-purpose flour
1  1/4 teaspoons baking soda
1/2 cup rolled oats
1/4 teaspoon salt
2 Tablespoons milk
1/2 cup chocolate chips (mini chips would be great for this)

Directions: 
Preheat oven to 350 degrees.
Line a mini muffin/cupcake tin with mini wrappers, or spray generously with Pam. (Recipe should yield around 30 mini cupcakes.)

In a large bowl, whisk together the egg and brown sugar. Add vanilla and butter, and stir until combined. Mix in the flour, baking soda, oats, and salt. Mix in the milk, and fold in chocolate chips.

Fill the muffin tin cups 1/2 to 3/4 full with batter. Bake for 9-12 minutes, or until set and golden. After a few minutes, remove them from the pan and let them cool before frosting.

Cookie Dough Frosting

Ingredients:
1  1/2 sticks unsalted butter at room temperature
6 Tablespoons packed light brown sugar
1  3/4 cups powdered sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1  1/2 Tablespoons milk
1  1/4 teaspoons vanilla extract

Directions:
Beat together the butter and brown sugar with an electric mixer until creamy. Mix in powdered sugar until smooth. Beat in the flour and salt. Mix in milk and vanilla until well-blended and smooth.
Frost the cupcakes generously.

Original recipe found here on Take a Mega Bite.

Enjoy!