-Preheat oven to 350 degrees. Put paper liners into the cupcake pan.
-Place a Chip Ahoy cookie upside down in the bottom of each of the paper liners.
-Combine the flour, salt, and baking powder. Whisk to blend.
-Using an electric mixer beat butter and white sugar until light and fluffy.
-Add eggs one at a time, beat after each addition. Next stir in the vanilla.
-Gradually add half of the dry ingredients to the creamed mixture alternately with the milk.
-Stir all ingredients just until just blended
-Using a medium ice cream scoop. scoop the batter into lined cupcake pan.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Allow to cool in the cupcake pan for 10 minutes.
-Transfer to a wire rack to cool completely before frosting.
Frosting Directions:
-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn't cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then....
- Add more powder sugar ½ C at a time.... mix well.
-Test to make sure that the frosting can make and hold a stiff peak.
-If ready scoop the frosting into a pastry bag with a large tip.(13 inch)
-Twist the open end of the pastry bag to push the frosting to the tip.
-Frost from the cupcake edges inward to the center of the cupcake.
-Drizzle the chocolate syrup on the frosting.
-Add a Chips Ahoy Cookie to the center of the cupcake.