Add eggs one at a time, beat for 30 seconds between each.
Whisk together flour, baking powder, and salt and add to the mixture. 

Add the milk and vanilla, mix to combine.
Scoop into cupcake papers about half to two-thirds full & bake in a 350 degree oven for 20-25 minutes until a knife or toothpick comes out clean.

Note: you could also add chocolate chips to this batter for a chocolate boost, but I think the chips in the center were just perfect.

Eggless Cookie Dough Filling
Makes quite a bit more than you need for the cupcakes, so you will have extra for late night cravings.

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup white sugar
1/4 cup brown sugar
1 1/4 cups flour
1/8 teaspoon salt
1 tablespoon milk
1/2 teaspoon vanilla extract
2/3 cup chocolate chips

Cream butter with brown and white sugar in the mixer. Slowly add the flour.  Add salt, milk, and vanilla extract until well combined. Finally, add the chocolate chips and fold them in by hand. Put the batter in the fridge to chill for at least an hour or up to a day or so before you assemble the cupcakes. When the dough is chilled, it makes it super easy to just roll it into small balls to put inside the cupcakes.

Cookie Dough Frosting

Note: this recipe contains uncooked flour, which may seem a bit odd, but it is necessary to get a good dough flavor, but you can leave it out for a beautiful & simple brown sugar frosting.

1 cup (2 sticks) unsalted butter, room temperature
1/2 cup light brown sugar
2 cups confectioners’ sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla extract
3 tablespoons milk

Cream brown sugar with butter. Sift the flour & confectioners sugar togeter and add slowly. Add salt, milk, and vanilla extract and mix well. For a thinner frosting, you can just add a bit more milk.

Assembly  

Cut cone shaped pieces out of the center of each cupcake.  Add a ball of chilled cookie dough to the center & frost each cupcake.  Add mini chocolate chips over top.