These super moist chocolate chip yellow cupcakes with cream cheese buttercream frosting and chocolate chip cookie crumbs reign supreme in the dessert world. Soft, fluffy, and bursting with buttery flavor. These are some of my favorite cupcakes!
Hey guys! I’m Emily from Layers of Happiness – a food blog where I share easy, drool-worthy recipes with my mom. I’m so happy to be here with you this morning to share one of our family’s new favorite recipes. Chocolate Chip Cookie Cupcakes. These are such a fun mashup of chocolate chip cookies and cupcakes. Chocolate chip cookies and cupcakes were meant to be together.
A really good cupcake is pretty hard to pass up… but adding the creamy dreamy buttercream frosting and chocolate chip cookie crumbs on top- takes right over the top! Mmmmm hmmm.
These cupcakes were inspired by our favorite cupcakes at a local bakery… “Milk & Cookies” is what they are called, but they should be called “Cookie Monster Dreams” because these are a cookie-lover’s dream!!
The cupcake base is made of a classic yellow cake batter with mini chocolate chips mixed in. Not just any cake batter though, this cake is so rich, tender and incredibly moist. The cupcake then gets topped off with a cream cheese buttercream for a little extra richness, and chocolate chip cookie crumbs for a little extra pizzazz. Each bite completely melts in your mouth.
I used store bought cookies and crumbled them into crumbs, but if you are super fancy, you could totally make your own chocolate chip cookies to crumble on top
NOW the next time you go reaching for boxed mixes and canned frosting (eww), take 2 seconds to read this sentence: NOTHING beats the flavor of this homemade chocolate chip cookie, cream cheese buttercream frosted, super moist yellow cupcake. If you’re shaking your head doubting your cupcake baking skills, let me tell you that it is not impossible to make a buttery, rich, moist yellow cake from scratch! And you can do it with everyday ingredients like milk, flour, sugar, and eggs. You can! You can..
Cupcake lovers, unite! 🙂
- 1 1/2 cups sugar
- 2 large eggs
- 2 egg yolks
- ½ cup melted butter
- ½ cup all vegetable shortening melted
- ½ cup milk
- 1 ¼ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 Tablespoon almond extract
- 1 Tablespoon vanilla extract
- 2/3 cup mini chocolate chips
- 4 ounces unsalted butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chip cookie crumbs
Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.
Combine sugar, eggs, and egg yolk in a mixer fitted with the whisk attachment on high speed until combined.
Gradually add milk, beating until combined. Then gradually add melted butter and shortening, beating until combined.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Slowly add flour mixture to sugar egg mixture one cup at a time. Add extract and beat just until combined. Fold in chocolate chips. Spoon batter evenly into prepared muffin cups. Bake for 18-20 minutes until a toothpick comes out clean. Be careful not to under bake cupcakes. Under baking cupcakes will cause the center to sink in.
Remove from oven and let cool for 5 minutes before removing from pan.
In a large bowl, beat together the butter and cream cheese with a mixer fitted with the paddle attachment. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Fold in about 1/2 cup chocolate chip cookie crumbs.
Frost cupcakes and top with remaining cookie crumbs.