Chocolate Chip Cookie Cupcakes

Cookies or cupcakes....which one shall I choose?...well...I choose both in this wonderful recipe adapted from My Baking Addiction

Makes 24 cupcakes

For the cupcakes:

• 2 1/2 cups flour
• 1 cup unsweetened cocoa powder
• 1 tsp instant espresso powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups sugar
• 2/3 cup canola oil
• 2 eggs
• 2 tsp vanilla
• 1 1/2 cup buttermilk
• 1 small tube of prepared cookie dough

For decorating:

• 24 mini chocolate chip cookies (I used Chips Ahoy)
• Mini-chocolate chips or chocolate sprinkles

For the frosting:

• 3 sticks unsalted butter, softened
• pinch of salt
• 1 tablespoon clear vanilla extract
• 5-6 cups powdered sugar, sifted
• 4-6 tablespoons heavy cream or milk

Preheat oven to 350F. Line 2 cupcake/muffin pans with paper liners (24). In a small bowl, mix together flour, cocoa powder, baking soda, espresso powder and salt. Stir with a whisk or fork to combine.
In a large bowl, whisk together sugar, oil, eggs and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, beginning and ending with flour mixture; whisk until smooth.
Scoop batter into prepared pans. Place about 1 tsp of cookie dough into the center of each cupcake and press down lightly, making sure to cover dough with batter.  Bake for 22-24 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 5-8 minutes. Remove from pan and let cool completely on rack.
Prepare the frosting: In a large mixing bowl, cream butter until fluffy. Slowly add in powdered sugar, and continue creaming until well blended.  Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Frost the cupcakes and decorate with mini-chocolate chip cookies and mini-chocolate chips and/or sprinkles.