Start by creaming 1 cup of granulated sugar together with 6 tbsp of softened butter.
Then add in 1 egg, 1 egg yolk and 1/2 tsp of vanilla and combine.
Next mix in 1/2 cup of buttermilk.
In a small bowl sift together 3/4 cup + 2 tbsp of all purpose flour, 1/4 cup + 2 tbsp of dark cocoa powder, 3/4 tsp of baking powder, 1/8 tsp of baking soda, and 1/4 tsp of salt.
Add the dry ingredients to the wet ingredients and combine.
Lastly mix in 1/4 cup of hot coffee.
Line a cupcake pan with 14 cupcake liners and fill each cup 3/4 of the way full. Bake the cupcakes at 350 degrees for 20-22 minutes, or until a toothpick/cake tester comes out clean from the centers.
Let the cupcakes cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.
For the Edible Cookie Dough
Start by heat treating 1 1/2 cups of all purpose flour. (Raw flour can carry food borne illnesses if you didn’t know!) Do this by spreading the flour out on a baking sheet and baking it at 350 degrees for 5 minutes. Then let it cool.
Meanwhile, cream 1/2 cup of softened, unsalted butter together with 1/4 cup of granulated sugar, 1/2 cup of brown sugar and 1/2 tsp of vanilla.
Add in the cooled flour and a 1/4 tsp of salt and combine.
Mix in 3-4 tbsp of milk until a cookie dough consistency is reached.
Lastly mix in 1/2 cup of mini chocolate chips.
For the Vanilla Buttercream
Add 1 1/2 cups of softened, unsalted butter to a bowl and mix with an electric mixer until it is pale in color and fluffy.
Next add in 1 tsp of vanilla and 1/4 tsp of salt.
Slowly add in 2 1/2 cups of powdered sugar and mix until light and fluffy again.
Assembling the Cupcakes
Once the cupcakes are completely cooled remove a bit of the centers of each. Fill each with the chocolate chip cookie dough.
Transfer the vanilla bean buttercream to a piping bag fitted with a decorative tip. (My favorite to use is always my Wilton 1M tip). Pipe a generous amount of vanilla bean buttercream on top of each cupcake. Sprinkle some mini chocolate chips on top of each cupcake.
Serve! Store leftovers in an airtight container in the fridge for up to four days. (Let them come to room temperature before eating).