Buttermilk Chocolate Chip Crumb Cupcakes

12 cupcakes
40 min

These light, fluffy, and flavorful buttermilk tinged vanilla cupcakes are probably the best crumb topped cupcakes you'll ever eat.

Let me get this out of the way: these are stupid good. You know that good.  That one where you get the wiggles, your tastebuds flutter, your eyes roll into the back of your head, knees buckle, your jaw drops.  Yep. You'll find lots of these good recipes over on The Bake Dept blog too!

They are as heavenly as they sound: ethereally light and airy, juuust properly moist, floofy, mildly sweet, slightly tangy yellow cakes broken by lil’ chocolate niblets, hints of mostly melted yet delicately crunchy crumb topping, all in a wee paper cup…….ugh. Yep!

Get all the details by clicking here!

Just try, try to stop yourself from eating every single damn one of these as you stand there drooling in awe while they cool.

Good luck. And you are sooooo welcome.


Buttermilk Chocolate Chip Crumb Cupcakes
Recipe details
  • 12  cupcakes
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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Crumb topping
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar (packed)
  • 1/4 cup cold butter (cubed)
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4 cup cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup dark chocolate chips, chopped slightly (or semisweet chips or mini chips)
  • 1/2 cup unsalted butter (1 stick)
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk

Preheat the oven to 400° F or 200° C . Using baking liners, line a twelve well cupcake tin.
Prep the crumb topping first by adding the flour and brown sugar to a small bowl and whisk together with a fork, breaking up the brown sugar chunks.
Add the cubed cold butter and cut it into the flour mix with either a pastry cutter, a fork, or best, your fingers until flaky clumps form.
Drizzle the vanilla over top and combine with a fork, breaking up any large lumps. Set aside in the refrigerator to keep cold.
In another small bowl, combine the flour, cake flour, baking powder, baking soda, and the salt and lightly whisk. Remove about a tablespoon and stir it into a small bowl containing the chocolate chips.
With a mixer, cream the butter and sugar together on medium to medium high speed until airy or about 3 minutes.
Turn the mixer to low and add one egg, mix well, then add the second egg and mix well. Add the vanilla.
Add one third of the dry ingredients to the mixer then half of the buttermilk, alternating until everything is just barely combined.
Remove the mixer bowl, add the chocolate chips with the flour, and fold them gently into the batter.
For exactly perfect cupcakes, spoon 3 tablespoons of batter into the baking liners. Top each cupcake with about a heaping teaspoon (from your eating utensil drawer) and a half of the crumb topping, sprinkle a few extra chocolate chips on top, and bake for 14-18 minutes.
Or for an easier route, split the batter evenly between the wells, top each cupcake with the amount of crumb topping as the exactly perfect method, top with a few extra chocolate chips, and bake for 17-20 minutes.
In either case, test for doneness with a toothpick and when it comes out clean save a couple crumbs, remove the pan from the oven. After about 5-10 minutes, remove the cupcakes to a cooling rack to thoroughly cool.
Becky at The Bake Dept
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  • Fern Mulholland Fern Mulholland on Nov 01, 2020

    This recipe sounds delicious! Can it be made as a loaf?

    • Becky at The Bake Dept Becky at The Bake Dept on Nov 01, 2020

      Thank you! My understanding is that this originated as a loaf — if you visit the blog, follow the link to the original which will take you to the loaf version.