Preheat your oven to 350°F and line two muffin pans with cupcake liners. You’ll need a total of 24 liners for this recipe, so make sure you have enough ready!
In a large bowl, whisk together the eggs until they are well-beaten. This is where you set the stage for a fluffy cupcake.
Add in the sour cream, canola oil, vanilla extract, and almond extract (if using). Stir everything together until it's completely combined.
Now, it’s time to introduce the dry ingredients. Add the yellow cake mix and pudding mix to the bowl. Stir gently until it’s mostly mixed, but don’t worry if you see some streaks of dry mix.
Pour in the buttermilk and gently fold it into the mixture until the batter is smooth and fully combined. Be careful not to overmix; a few lumps are okay!
Using a spatula, fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
Using a scoop or measuring cup, fill each cupcake liner about three-quarters full with the batter. This allows room for them to rise.
Bake the cupcakes in the preheated oven for 18 to 23 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove the cupcakes from the oven and let them cool completely in the pans. Patience is key here, as you'll want them cool enough to frost without melting the frosting!
While the cupcakes are cooling, prepare the frosting. In a large bowl or using a stand mixer, beat together the butter and cream cheese until they are smooth and creamy.
Gradually add the powdered sugar one cup at a time, mixing until incorporated and smooth. Make sure to scrape down the sides of the bowl as needed!
Next, mix in the vanilla extract and salt, enhancing the flavors of your frosting.
Slowly drizzle in the heavy cream until you reach your desired frosting consistency. It should be spreadable and fluffy!
Finally, gently fold in about half a cup of chocolate chip cookie crumbs to add a delightful texture to your frosting.
Once the cupcakes are completely cool, take a table knife and frost each cupcake generously. Top with additional cookie crumbs if you desire for that extra crunch!
