Preheat your oven to 350 degrees F and prepare your muffin tin with 8 paper liners.

Whisk the dry ingredients in a large bowl: flour, cocoa, sugar, baking powder, and salt.

In a small bowl, combine the milk, egg, vanilla, and vegetable oil. Pour into the large bowl and whisk until combined.

Fold in the chocolate chips and scoop out evenly into the prepared muffin tins.

Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

While the cupcakes are baking in the oven, prepare the cookie dough filling. In a small bowl, add the all-purpose flour and heat in the microwave for 30 seconds. Once done, whisk well and set aside.

In a medium sized bowl, combine the softened butter with the granulated sugar and brown sugar. I like doing this with a fork so it really blends these together well.

Add the milk and vanilla extract and stir.

Add the flour to the sugary mixture and stir until well combined. Fold in the mini chocolate chips. Set aside until cupcakes are out of the oven and completely cooled.

Using a standard mixer, beat the butter until creamy. Add the powdered sugar and continue beating until a smooth frosting forms. If you want yours less thick, add a teaspoon or two of milk and beat together (I don’t do this to mine though).

Once the cupcakes are cooled, they are ready to be assembled. Scoop out a tablespoon sized hole in the center of each cupcake, while still leaving the bottom of the cupcake intact.

Scoop a tablespoon of the cookie dough into the hole of each cupcake.

Top with your frosting and smooth with a spoon or use a piping bag (I always just use a spoon). The frosting should cover the cookie dough filling hole.

With the remaining cookie dough (if you have extras), roll tiny balls together and top each frosted cupcake with cookie dough bites for some extra tasty bites.

You should have 8 complete cookie dough filled cupcakes. Now enjoy!