1️⃣ Preheat the oven to 350°F (175°C). Line a regular cupcake pan with 8 paper liners. 🔥

2️⃣ In a glass measuring cup, heat the milk until steaming. Add 1 oz chocolate to the warm milk, stirring until melted. Set aside. 🍫

3️⃣ In a large bowl or stand mixer, beat together butter and sugar until light and fluffy. Mix in the egg and vanilla, scraping the bowl as needed. 🍦

4️⃣ Mix in salt, baking soda, and cocoa powder, followed by flour. Mix in sour cream, then the warm milk mixture. Mix until just combined and no streaks remain. 🥄

5️⃣ Divide the mixture between prepared liners using a large cookie scoop. Bake for 18-20 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs. 🧁

6️⃣ Cool in the pan for several minutes, then transfer to a wire rack to cool completely. 🌬️

7️⃣ When cupcakes are cool, prepare the frosting. In a large bowl or stand mixer, beat together cream cheese and butter until smooth. Add vanilla. Mix in powdered sugar 1 cup at a time. Finally, stir in cookie crumbs by hand, mixing until just combined. 🍥

8️⃣ Transfer the frosting to a large piping bag fitted with the desired tip. Frost cupcakes and immediately top off with a cookie. 🍪

❄️ Cupcakes can be stored in the refrigerator. Bring to room temperature prior to serving. 🌡️