Chocolate Chip Cookie Cupcakes.

By srumbel

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!
from chelseasmessyapron.com

Ingredients

• For the Cupcakes:
• 1 1/2 cups sugar
• 2 large eggs
• 2 egg yolks
• 1/2 cup melted butter
• 1/2 cup all vegetable shortening, melted
• 1/2 cup milk
• 1 1/4 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 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 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chocolate chip cookie crumbs

Preparation

Step 1

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

To make the cupcakes:

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.

Make the frosting:

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.
Serves: 12