Chocolate Chip Cupcakes with cream cheese buttercream frosting and chocolate chip cookie crumbs reign supreme in the dessert world. Soft, fluffy, moist, and bursting with flavor, these cupcakes are the absolute BEST!
1box (15.25 ounces)yellow cake mix,recommended: Betty Crocker Super Moist Yellow Cake Mix (or your preferred brand)
1package (3.4 ounces)vanilla pudding mix,dry (do not prepare)
1/2cupbuttermilk
1cupminiature chocolate chips
Frosting (See Note 1)
1/2cup (8 tablespoons)unsalted butter,softened to room temperature
4ouncesfull-fat cream cheese. softened to room temperature
2 and 1/2cupspowdered sugar
1teaspoonvanilla extract
1/16teaspoon (tiny pinch)fine sea salt
1-2tablespoonsheavy cream
1/2cupchocolate chip cookie crumbs, plus more for garnish if desired
Instructions
PREP: Preheat the oven to 350 degrees F and line two cupcake pans with liners (24 liners total). Set aside.
CUPCAKEBATTER: In a large bowl, whisk the eggs with a fork. Add the sour cream, canola oil, vanilla extract, and almond extract (if using). Stir until completely combined. Add the cake mix and pudding mix to the bowl. Stir until mostly combined (streaks of cake mix will still be there). Pour in the buttermilk and mix until the batter is fully combined and smooth. Don't overmix. With a spatula, fold in the chocolate chips.
BAKE: Fill cupcake liners 3/4 full (batter should yield 24 cupcakes). Bake for 18-23 minutes or until a tooth pick comes out clean or with moist crumbs when inserted in the middle of a cupcake. Remove from the oven and allow to completely cool before frosting.
FROSTING: In a large bowl (or stand mixer fitted with the whisk attachment), beat together the butter and cream cheese. Add the powdered sugar, a cup at a time, until smooth and creamy. Beat in the vanilla extract and salt. Slowly add the heavy cream to reach desired consistency. With a spatula, fold in about 1/2 cup of chocolate chip cookie crumbs.
DECORATE: Frost cupcakes with a table knife and top with additional cookie crumbs if desired.
Notes
Note 1: Frosting yield: We've found the amount of frosting in the recipe is perfect for 24 cupcakes, but if you like a lot of frosting, you may want to double the frosting amounts.