Chocolate Cupcakes With A Surprise

These are a combination of recipes. First I had to start with a chocolate chip cookie recipe. I used the one on the back of the Nestle Chocolate Chips package. Found here:

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions

PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Then I used my 1” scoop and made 12 1” cookie dough balls, put them on a plate and off to the freezer they went.
Next I made the cupcakes. Recipe found here:
Makes 12 cupcakes

• FOR THE BATTER
• 3 ounces unsweetened chocolate, chopped
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Directions

1. Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
2. Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
4. Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. 
5. At this point, I put one cookie dough ball in each cupcake

6.  Bake, rotating pans halfway through, until tops are firm and a   cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
For the frosting, I used my favorite go-to chocolate buttercream recipe found here but I halved the whole thing to only have enough for 15 cupcakes:

Ingredients

Makes enough for 30 cupcakes

• 2 cups (4 sticks) unsalted butter, room temperature
• 12 ounces semisweet chocolate, melted and cooled
• 3 tablespoons milk
• 1 1/2 teaspoons pure vanilla extract
• 5 cups confectioners' sugar

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to over mix. 

Notes: The cupcakes will go over the top of your pan and stick. I found this out the hard way. Next time I make these, I will use less batter in each one. They were pretty hard to get off the pan! Otherwise, tastes great. The cookies cooks perfectly inside. Yummy!