Chocolate Chip Cookie Dough Cupcakes

Got this off of girlwhoateeverything!

• 1 butter recipe yellow cake mix (and ingredients package calls for)
• 1 cup semi-sweet chocolate chips
• 1/4 cup (4 Tablespoons) unsalted butter, softened mine was salted
• 6 Tablespoons light brown sugar
• 1 cup plus 2 Tablespoons flour
• 7 ounces sweetened condensed milk

• 1/2 teaspoon vanilla extract
• 1/4 cup mini semisweet chocolate chips, plus more for decorating didn't use mini
• 1 container Betty Crocker chocolate frosting
• (optional) 1/4 package of Pillsbury refrigerated cookie dough for cookie garnishes

• Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Make cupcake batter according to directions then stir in 1 cup of regular chocolate chips. Bake cupcakes according to package directions. Let cool.
• While cupcakes are baking make the cookie dough filling. Combine butter and brown sugar in a mixing bowl and cream on medium speed until fluffy for about 2 minutes. Mix in the flour, sweetened condensed milk and vanilla. Beat until combined. Stir in the mini chocolate chips. Cover with plastic wrap and refrigerate for about 15 minutes or until slightly firm.
• When cupcakes are cool, cut out a cylinder shape in the top of the cupcakes about an inch deep. Fill hole with about a Tablespoon of cookie dough filling. I like to fill mine a little on generous side and use about 1 1/2 Tablespoons of filling.
• Frost cupcakes with chocolate frosting. I like to put the frosting in a plastic storage bag and snip off a nickel sized hole in one of the corners to pipe the frosting on in a cone shape.