Preheat the oven to 350 degrees. Insert liners into the cupcake pan, set aside.
In the bowl of a stand mixer, combine the butter and sugar. Add in the egg and egg yolk and vanilla. Combine well.
To the mixing bowl, add in the buttermilk, flour, cocoa powder, baking powder, baking soda, and salt. Combine well. Stop the mixer, scrape the sides, and mix again.
Add in the coffee and mix again.
Scoop out enough batter to fill the cupcake liners about ⅔ full.
Bake the cupcakes for approximately 20-22 minutes or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool before decorating.
Edible cookie dough
Begin by heat treating the flour to kill any bacteria and contaminants. Spread flour on a baking sheet and “bake” for 15 minutes at 350 degrees. Allow to cool before proceeding.
When ready, cream together the butter, sugar, brown sugar, and vanilla.
Add in the vanilla and the flour and mix again. Scrape down the sides and mix again.
Mix in the milk and combine until smooth.
Fold in the mini chocolate chips by hand. Refrigerate until ready to assemble the cupcakes.
Frosting
In the bowl of a stand mixer, combine the butter, salt, and vanilla. Mix until combined.
Add in the powdered sugar and mix on low speed until combined. Bump up the speed to medium/high and mix for about 30 seconds until the frosting is fluffy and smooth. Transfer to a piping bag fitted with a large star tip.
Assembly
Once the cupcakes are cool, scoop a small bit out of the center of each cupcake and fill it with cookie dough. Pipe a mound of frosting over the cookie dough to conceal it - we like to go in a spiral motion to create a cone shape. Sprinkle with additional mini chocolate chips and serve.
Notes
Raw Flour - Many recipes call for heating flour to kill any bacteria or contaminants. I do not do this. We have never gotten sick from raw flour. If you would like to you would spread the flour on a baking sheet. Heat in the oven preheated to 350 degrees for 15 minutes. Allow to cool before using in the recipe. Cookie Dough - Save the recipe for the edible cookie dough to enjoy just by itself! Storage - Cupcakes can be stored in an airtight container for 3 days in the fridge or frozen for 3 months.