Step 1: Preheat your oven to 350°F (175°C) for even baking.
Step 2: Line your cupcake pan with cupcake liners for easy removal.
Step 3: In a large mixing bowl, whisk together eggs, sour cream, canola oil, vanilla extract, and almond extract until smooth.
Step 4: Add yellow cake mix and dry pudding mix to the wet mixture and stir until just combined.
Step 5: Fold in buttermilk until fully blended into the batter.
Step 6: Gently fold in mini chocolate chips until evenly distributed.
Step 7: Fill cupcake liners about two-thirds full with batter.
Step 8: Bake for 18-20 minutes or until a toothpick comes out clean.
Step 9: Cool in the pan for 5 minutes, then transfer to a cooling rack.
Step 10: Beat together butter and cream cheese, then gradually add powdered sugar, vanilla extract, and salt until smooth. Adjust with heavy cream if needed.
Step 11: Frost cooled cupcakes and sprinkle with chocolate chip cookie crumbs.
