Chocolate chip cookie dough cupcakes

Original recipe from Perry's Plate
Oven temp = 350 deg

Chocolate cookie dough cupcakes:
1 1/2 cup (3 sticks) butter
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1-2 cups chocolate chips

Cream butter and brown sugar until fluffy. Add eggs, one at a time, beating after each addition. Mix in the baking powder, baking soda, salt, and vanilla. Add 1 cup of flour and 1/2 cup of milk and mix until combined. Add another cup of flour and the remaining milk and mix. Add the last 2/3 cup of flour and mix until just combined. Stir in the chocolate chips. Spoon into 24 lined cupcake cups and bake at 350 for about 20 minutes. During the baking, the chocolate chips will sink to the bottom of the cupcakes.

Cookie dough filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla bean paste
¼ cup mini semisweet chocolate chips

Cream the butter and sugar until fluffy. Add the flour, sweetened condensed milk, and vanilla and mix until combined. Stir in the chocolate chips. After the cupcakes have cooled, cut a cone out of the top of each cupcake and fill it with cookie dough.

Cookie dough frosting:
6 Tbs butter
¾ cup light brown sugar, packed
3½ cups powdered sugar
2/3 cup all-purpose flour
¾ tsp. salt
3 Tbs milk
2 tsp. vanilla extract

Cream the butter and brown sugar until fluffy. Add the powdered sugar, salt, vanilla, and milk and mix well. Add the flour and beat until fluffy frosting consistency is reached. Add more flour or milk if necessary to reach the right consistency.