1. Make the Edible Cookie Dough

1. Heat-treat the flour by baking it at 350°F (175°C) for 5 minutes or microwaving for 60 seconds, stirring halfway. Let cool.
2. In a bowl, cream butter and brown sugar until smooth.
3. Mix in milk, vanilla, and cooled flour until combined.
4. Stir in mini chocolate chips.
5. Roll half of the dough into 12 small balls and freeze for 30 minutes (this will be the cupcake filling). Save the rest for garnish.

2. Make the Cupcakes

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, beat butter and sugar until light and fluffy.
4. Mix in eggs and vanilla until combined.
5. Alternate adding dry ingredients and milk, mixing until just combined.
6. Fold in mini chocolate chips.
7. Fill cupcake liners ¾ full.
8. Place a frozen cookie dough ball into the center of each cupcake.
9. Bake for 18-20 minutes, until a toothpick inserted into the cake (not the center) comes out clean.
10. Let cool completely.

3. Make the Cookie Dough Frosting

1. Beat butter and brown sugar until creamy.
2. Add powdered sugar, milk, and vanilla, mixing until smooth.
3. Stir in mini chocolate chips.

4. Assemble & Serve

1. Frost the cooled cupcakes using a piping bag or spatula.
2. Garnish with small cookie dough pieces or extra chocolate chips.
3. Enjoy immediately or store in an airtight container for up to 3 days!