Instructions

1. Prepare chocolate chip cookies in advance, using a 1” cookie scoop. Or use store-bought cookies. My favorite chocolate chip cookie recipe is here.
2. Pre-heat over to 350° F.
3. In a large mixing bowl, combine cake mix, malt powder, egg whites, milk, vegetable oil, sour cream, and vanilla extract. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
4. Divide batter evenly between lined cupcake pan. Bake at 350° for 14-16 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.
5. For the frosting:
6. Beat butter in mixer on medium speed until smooth and creamy: 2-3 minutes.
7. Add brown sugar and mix until combined. Continue to slowly add flour and vanilla extract and be sure it’s well mixed. Scrape down the sides of the bowl.
8. Pour powdered sugar into mixing bowl 1 cup at a time, adding gradually while beating at a low speed. Alternate with milk. Once all powdered sugar and milk have been added, increase speed to medium high and whip for 2-3 minutes to incorporate air into the frosting.
9. To frost the cupcakes, pile a scoop of frosting on top, use an angled spatula and flatten out the top slightly. Use your spatula to form a wall around the side of the frosting.
10. Pour mini chocolate chips onto a paper plate. Roll the sides of the cupcake in the mini chocolate chips.
11. Top with chocolate chip cookie.
12. Keep in an airtight container up to 2 days.