Cookie Dough Cupcakes - Part II

The second element of the trifecta that is a Cookie Dough Cupcake is the eggless filling.  A few simple ingredients whipped together somehow has the same taste { and texture! } of cookie dough.

I'm already dreaming up other ways to use it.  Truffles, cake pops, cheesecake filling... one taste and I bet you'll do the same!

Eggless "Cookie Dough" Filling

Ingredients

• 4 tablespoons unsalted butter, softened
• 6 tablespoons light brown sugar, packed
• 1 cup plus 2 tablespoons all-purpose flour
• 7 oz. sweetened condensed milk
• ½ teaspoon vanilla extract
• ¼ cup mini semisweet chocolate chips 

Equipment

• Mixing bowl
• Hand mixer
• Spatula

Instructions

• Cream butter and sugar on high speed for two minutes.  Mixture will be light and fluffy.  { Feel free to taste here.  Yummy. }

• Beat in flour, sweetened condensed milk and vanilla until smooth.  { Then taste again.  Told you it tastes like cookie dough! }

• Fold in chocolate chips with a spatula.

• Taste again and into the fridge it goes to firm up!

If you want it finished faster,  just pop it in the freezer.  { Patience is not usually a virtue I possess. }

Tomorrow... cookie dough frosting and the big payoff - assembly!