Chocolate Chip Cupcakes

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 chocolate chip cupcakes are the absolute BEST!

Course Dessert
Cuisine American
Keyword chocolate chip cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 320 kcal
Author Jen and Emily


For the Cupcakes:

  • 1 1/2 cups white sugar
  • 2 large eggs
  • 2 egg yolks
  • 1/2 cup unsalted butter, melted
  • 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

For the frosting:

  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese. softened
  • 2-3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chip cookie crumbs, optional


  1. Preheat oven to 350 degrees. Line 12 muffin tins with paper liners.

To make the cupcakes:

  1. Combine sugar, eggs, and egg yolk in a mixer fitted with the whisk attachment on high speed until combined.

  2. Gradually add milk, beating until combined. Then gradually add melted butter and shortening, beating until combined.

  3. 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.

  4. Remove from oven and let cool for 5 minutes before removing from pan.

Make the frosting:

  1. 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.

  2. Frost cupcakes and top with remaining cookie crumbs.