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1
For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
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2
In a bowl, add the brown sugar, pastry flour, baking powder, baking soda and salt.
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3
In a second bowl, add the buttermilk, oil and eggs.
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4
Combine the wet ingredients with the dry ingredients and mix with a whisk until fully combined.
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5
Scoop the batter into the cupcake liners.
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6
Sprinkle the chocolate chips on top of each cupcake before baking.
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7
Bake for 12 to 15 minutes.
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8
Check for doneness by inserting a toothpick into the cupcakes.
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9
If it comes out clean, they are done.
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10
Allow to cool completely or the frosting will melt.
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11
For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth.
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12
For the mascarpone milk cream: Place the mascarpone, heavy cream, granulated sugar and milk powder in a mixing bowl.
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13
Using a whisk attachment at medium speed, whip until stiff peaks are reached.
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14
To assemble: Dip the cooled cupcakes in the chocolate ganache.
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15
Set aside and allow to set for 10 minutes.
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16
Place the mascarpone milk cream in a pastry bag with a plain tip.
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17
Pipe the frosting to desired design and garnish with a fresh Mini Chocolate Chip Cookie and chocolate straw.
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18
Refrigerate the cupcakes or store in a cooler temperature to prevent the frosting from melting.
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19
Preheat the oven to 345 degrees F. Line a baking sheet with parchment paper.
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20
Combine the all-purpose flour, baking powder, baking soda and salt in a bowl.
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21
Cream the butter and sugars using a mixer with a paddle attachment.
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22
Add the eggs to the mixture and mix until incorporated.
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23
Add the dry ingredients and mix at medium speed until the ingredients come together.
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24
Mix in the chocolate chips just until evenly distributed.
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25
Roll the cookie dough into tiny balls (slightly smaller than a dime) and line them on the prepared baking sheet.
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26
Bake for 7 minutes.
