Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two muffin tins with 20 cupcake liners.

Step 2: Make the Cupcakes

In a large bowl, prepare the vanilla cake batter according to the package directions.

Pour the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake the cupcakes until golden brown, about 20 minutes.

Step 3: Cool and Hollow Cupcakes Let the cupcakes cool completely. Then, using a melon baller or a teaspoon, scoop out the center of each cupcake, creating a small well. Be careful not to scoop all the way through to the bottom.

Step 4: Make the Edible Cookie Dough

While the cupcakes are cooling (or baking), make the cookie dough. In a large bowl, using a hand mixer, beat together the softened butter, brown sugar, vanilla extract, and salt until light and creamy.

Add the heat-treated flour, beating on low speed until fully combined.

Beat in the milk until the dough comes together.

Fold in the mini chocolate chips.

Step 5: Fill the Cupcakes

Scoop a heaping teaspoon of the edible cookie dough into each hollowed-out cupcake. Press gently to flatten the top of the cookie dough.

Step 6: Make the Frosting

In a large bowl, using a hand mixer, beat together the softened butter and half of the powdered sugar (1 3/4 cups) until smooth.

Beat in the milk, vanilla extract, and salt.

Gradually add the remaining powdered sugar and beat until the frosting is light and fluffy.

Step 7: Frost and Garnish

Transfer the frosting to a piping bag fitted with a large, round tip (or you can simply spread it onto the cupcakes with a knife or spatula).

Pipe the frosting onto the stuffed cupcakes.

Garnish each cupcake with more mini chocolate chips and a mini chocolate chip cookie