Combine flour, baking soda, and salt in a small bowl.

Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy.

Add eggs (or egg substitute) one at a time, beating well after each addition.

Gradually beat in flour mixture.

Stir in chocolate chips.

Using a tablespoon as a guide, scoop balls of cookie dough onto waxed paper or parchment and place in a container that will fit in your freezer.

Once all of the cookie dough is scooped, place in the freezer for at least 1 hour or until completely frozen.

*Using pasteurized eggs or liquid egg substitute will reduce any potential hazard that might result from using raw eggs. However, egg-free cookie dough can be used. Any uncooked or undercooked meat or egg product carries potential risk. Take appropriate precautions and safety measures as necessary.

Preheat oven to 350 degrees (F).

In a large bowl or bowl of a standing mixer, cream butter and sugar together until light and fluffy.

Add vanilla and eggs. Mix on low speed until fully incorporated.

Add oil and mix thoroughly.

In a separate bowl combine dry ingredients: flour, baking powder, baking soda, salt, pudding mix, and cocoa powder.

Add half the flour mixture to the mixing bowl and mix until smooth.

Add half the milk to the mixing bowl and beat until smooth.

Repeat with remaining flour and milk.

Fill baking cups 2/3 full and and add a ball of frozen cookie dough to each cupcake just before placing into the oven.

Bake for 18 - 22 minutes (in a standard oven, less for convection ovens) until a toothpick inserted at the edge comes out clean. (Inserting in the center will not give an accurate reading as cookie dough will be gooey.)

Cool completely on a wire rack before frosting and decorating.

Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.

Add confectioners' sugar, 1/2 cup at a time.

Add vanilla extract and a pinch of salt.

After each cup of confectioners' sugar has been incorporated, turn the mixer onto the highest speed setting for about 10 seconds to lighten the frosting.

For a firmer frosting, add more confectioners' sugar, a 1/4 cup at a time. For softer frosting, add more milk, a tablespoon at a time.

Apply to cupcakes after they have cooled.

Serve fresh, or cover and refrigerate.

While this recipe is lengthy, you can prepare it in stages by making the cookie dough up to a month ahead of time. Make the dough and freeze the cookie dough balls. Once frozen solid, place the dough balls into a freezer-safe Ziplock bag. You can also prepare the buttercream frosting a few days ahead of time but be sure to rewhip it right before using.

To make the bat decorations, separate Oreo cookies and remove the frosting from the middle. Cut each circle in half for the wings. Attach a candy eye to one tip of each piece. Position 2 cookie halves on each cupcake.

Bake any extra cookie dough at 350 degrees (F) for 8 - 11 minutes, until slightly golden.