For the cupcakes: Preheat the oven to 345 degrees F. Line a cupcake pan with liners.
In a bowl, add the brown sugar, pastry flour, baking powder, baking soda and salt. In a second bowl, add the buttermilk, oil and eggs. Combine the wet ingredients with the dry ingredients and mix with a whisk until fully combined.
Scoop the batter into the cupcake liners. Sprinkle the chocolate chips on top of each cupcake before baking. Bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool completely or the frosting will melt.
For the ganache: In a small pot over low heat, mix the chocolate and cream until combined and smooth.
For the mascarpone milk cream: Place the mascarpone, heavy cream, granulated sugar and milk powder in a mixing bowl. Using a whisk attachment at medium speed, whip until stiff peaks are reached.
To assemble: Dip the cooled cupcakes in the chocolate ganache. Set aside and allow to set for 10 minutes. Place the mascarpone milk cream in a pastry bag with a plain tip. Pipe the frosting to desired design and garnish with a fresh Mini Chocolate Chip Cookie and chocolate straw. Refrigerate the cupcakes or store in a cooler temperature to prevent the frosting from melting.
Preheat the oven to 345 degrees F. Line a baking sheet with parchment paper.
Combine the all-purpose flour, baking powder, baking soda and salt in a bowl.
Cream the butter and sugars using a mixer with a paddle attachment. Add the eggs to the mixture and mix until incorporated. Add the dry ingredients and mix at medium speed until the ingredients come together. Mix in the chocolate chips just until evenly distributed.
Roll the cookie dough into tiny balls (slightly smaller than a dime) and line them on the prepared baking sheet. Bake for 7 minutes.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Isaac Carter