I'm so sorry. I was scrolling through my website trying to find the cookie dough frosting I made a few months ago, and I realized that I HAD NOT POSTED IT. So, this is it. This is the frosting that I've been keeping from you.
For these cupcakes I made my usual Hershey's Chocolate Cake. You can find the recipe on the back of their cocoa powder or on my website here.
Note: this recipe contains raw flour. I have no problem or issue eating raw flour and have lived to tell the tale many times, but it's ultimately your decision.
Ingredients:
1 1/2 cups light brown sugar (dark is probably ok if that's all you have)
1 cup butter, room temp
2 1/2 cups all-purpose flour
2 tsp vanilla
1 tsp salt
16 tbs whole milk
1 cup mini chocolate chips
Directions:
Beat brown sugar and butter on medium speed until smooth and creamy. Add flour, vanilla extract and salt until combined. With mixer on low speed, add in milk 1 tablespoon at a time until you've reached your desired consistency. For a more creamy and smooth frosting (pictured), add in all 16 tablespoons. For something more robust and spreadable, use less. Remove bowl from mixer and add in chocolate chips, stirring by hand until incorporated.
Recipe from I am baker.