Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.

In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.

Next mix in the sour cream and beat until well combined.

Add half the flour followed by the baking powder and salt and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.

Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.

Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed

In a large Ziploc bag, crushed the chocolate chip cookies into small pieces using a rolling pin or something similar. Fold the crushed cookies into the cupcake batter.

Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.

Slowly add the powdered sugar 2 cups at a time, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar and brown sugar have been added, alternate adding the heavy cream and vanilla extract as you add the powdered sugar.

In a food processor, grind the chocolate chip cookies into a fine crumbs. Add the crushed cookies to the frosting along with the heavy whipping cream. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.

In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and place mini on the side or mini chocolate chips. Store in an airtight container.