Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
For the cupcake sponge, mix together the butter and caster sugar, ideally using an electric mixer, until smooth and fluffy
Add the eggs and vanilla extract and whisk them in well
Gently whisk in the self raising flour, then fold in the chocolate chips
Put a frozen cookie dough ball into each cupcake case, then divide the batter between the cases, placing the batter on top and around the cookie dough
Bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out mostly clean (it might have some melted chocolate on it!). Put them on a rack to cool completely
To make the buttercream, put the light brown sugar and butter into the bowl of an electric mixer, mix for 3-4 minutes until smooth and creamy
Add the icing sugar, milk and vanilla extract and mix until smooth. You can do this by hand, but an electric whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk
Spread or pipe the buttercream on top of the cupcakes
Decorate with the other cookie dough balls and either chocolate sprinkles, or grated chocolate
Store in an airtight container in a cool place and eat within 3 days
Notes
You will need to make a batch of my Edible Cookie Dough first before making these cupcakes.
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