Start by using a Tablespoon to scoop out the middle of the cupcakes. In this step, make sure you don't take out too much of the cupcakes, make sure you take out only about 1 Tablespoon of the cupcake.
Fill the holes in the cupcakes you've just made with about 1 Tablespoon of the eggless cookie dough.
Using a piping bag, fitted with the Wilton 2D tip, frost the cupcake. You can do this by piping a little mound of frosting onto the cookie dough. Then, circle around the base of the cupcake and continue to pipe up until you've formed a peak at the top.
Top each cupcake with half of a cookie, placing it at an angle, so it is placed on the side of the piped frosting. Sprinkle the cupcakes with mini chocolate chips