Chocolate Chip Cookie Dough Mocha Cupcakes

For the cookie dough:
In a large bowl combine butter and brown sugar until fluffy. Gradually mix in flour alternating with the sweetened condensed milk. Beat well after each addition. Stir in vanilla then stir in the chocolate chips. Shape into 1/4 to 1/2 teaspoon sized balls. Arrange on a baking sheet lined with wax paper. Freeze until ready to use.

For the cupcakes:
Preheat oven to 350 F.

Prepare the cupcakes by combining cake mix and pudding mix in a large mixing bowl. Stir in yogurt, oil and eggs, beating and you go and continuing until mixed. Add vanilla and espresso powder and mix to combine. Slowly pour in coffee and mix until smooth.

Line two 12-count cupcake pans with paper liners. Using a large cookie scoop, scoop the batter into each liner, filling each about 2/3 full. Place 1 frozen cookie dough ball into the center of each cupcake. Keep any remaining dough balls frozen until ready to use. You will have extra cookie dough.

Bake in a 350 F oven for 18 minutes. Remove pans to a cooking rack.

For the frosting:
In a large bowl using an electric mixer, beat butter until creamy. Set aside.

Whisk together sugar and cocoa in a separate bowl. Combine coffee and vanilla in a third bowl. Carefully add portions of the sugar mixture and coffee mixture into the creamed butter. Add these alternately and beat on a low speed until blended. Beat in enough half-and-half until frosting is the desired piping consistency. Frost cooked cupcakes. I used an 809 tip.

Makes 24 cupcakes.