Copycat Crumbl Chocolate Cupcake Cookies
Copycat Crumbl Chocolate Cupcake Cookies are big cake-flavored cookies with rich chocolate frosting that taste like they came from the store!
Why We Love Chocolate Cupcake Crumbl Cookie
- Big cupcake flavors in a cookie form, these Crumbl Chocolate Cupcake Cookies are decadent and delicious!
- Making these Copycat Crumbl Chocolate Cupcake Cookies is just as easy as making regular cookies but these cookies are so big you just might want to share one!
- The cookie portion is fantastically soft and tastes just like yellow cake, while the chocolate frosting on top is so rich, it’s like biting into your favorite cupcake but it’s a cookie!
- This chocolate cupcake Crumbl cookies recipe makes a dozen and since they’re so big, they are perfect for sharing with friends and family.
Ingredients You’ll Need to Make Copycat Crumbl Chocolate Cupcake Cookies
TO MAKE THE COOKIES
DRY INGREDIENTS: To make these cookies you will need all-purpose flour, baking powder, sea salt, and granulated sugar.
WET INGREDIENTS: Set out some unsalted butter to soften and a few eggs to come to room temperature. For this recipe, you will also need a few extracts: vanilla, almond, and cake batter extract.
TO MAKE THE FROSTING
DRY INGREDIENTS: You will need to chop semi-sweet chocolate baking bars and if you like you can pick up chocolate sprinkles to top your cookies.
WET INGREDIENTS: You will also need heavy whipping cream and corn syrup.
How to Make Crumbl Chocolate Cupcake Cookies
Jump to RecipeSTEP 1 Preheat the oven to 350 degrees F and line a couple of sheet pans with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt and set aside for later.
STEP 2 Using a stand mixer or a bowl with beaters cream the butter and sugar together until fluffy. Add the eggs and egg yolks one at a time, mixing well in between. Finally, mix in the cake batter, vanilla, and almond extracts.
STEP 3 Add 1/3 of the flour mixture at a time to the mixing bowl and blend well, scraping the sides of the bowl as needed.
STEP 4 Portion the dough into 12 equal pieces and roll each piece into a ball. Place the balls on the prepared sheet pans and lightly press the balls to form large circles. Be sure to leave about 6 inches of space between the cookies as they will spread.
STEP 5 Bake the cookies for 13-15 minutes, or until golden. Allow the cookies to cool on the sheet pans while making the frosting.
STEP 6 Place the chopped chocolate into a bowl. In a small saucepan, bring the heavy cream and corn syrup to a simmer, and then pour the cream mixture over the chocolate in the bowl. Let this sit for 5 minutes before stirring until smooth.
STEP 7 Once the frosting has cooled, place it into a piping bag or Ziplock bag with a corner cut out and pipe the frosting in a swirl or rosette pattern on each cookie. Garnish with chocolate sprinkles, if using, and enjoy immediately.
Tips & Tricks
- Corn syrup is added to the ganache to make it glossy so if you don’t have it or prefer not to use it simply substitute 1/4 cup more heavy whipping cream.
- The extracts in this recipe really come together to bring a delicious yellow cake flavor to these cookies that don’t get overpowered by the rich chocolate frosting. The result is a cookie that tastes like a cupcake!
- You can leave out the extracts but it will change the flavor and won’t be a copycat recipe. The cake batter extract is really recommended and can be found with the other extracts at the grocery store.
- These Cumbl cookies keep at room temperature in an air tight container for up to 3 days or you can keep them in the fridge for up to 5 days. Freeze the cookies, wrapped individually, for up to 3 months. These cookies are best enjoyed at room temperature.
Crumbl Cookies Chocolate Cupcake Cookie Recipe FAQ
Why are Crumbl Cookies so special?
Perhaps what makes Crumbl Cookies initially special is the fact that they sell GIANT, amazingly delicious cookies. What makes them really stand out is that they make these cookies fresh, right in their shops, and their menu changes weekly. They offer tried and true favorites along with viral sensations so you can grab a classic cookie along with something that is wildly popular right at the moment. This keeps the public’s interest but the amazing flavors are what keep people coming back for more.
How many calories are in a Crumbl Chocolate Cupcake Cookie?
According to Crumbl, the recommended serving size is 1/4 of a cookie and there are 640 calories for the entire cookie. For the total cookie, there are also 4 grams of protein, 72 grams of carbs, 40 grams of fat, and 52 grams of sugar.
Other Recipes You May Like
- Copycat Crumbl Boston Cream Pie Cookies
- Copycat Thin Mint Girl Scout Cookies
- Turtle Cookie Cups
- Monster Cookies
- Red Velvet Cake Mix Cookies
Copycat Crumbl Chocolate Cupcake Cookies
Ingredients
Cookies
- 4 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 teaspoon cake batter extract
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
Chocolate Frosting
- 16 ounces semi-sweet chocolate baking bars finely chopped
- 14 ounces heavy cream
- ¼ cup light corn syrup
- Chocolate jimmies sprinkles optional
Instructions
- Preheat your oven to 350 degrees F. Line three baking sheets with parchment paper. Set aside.
- In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar together for 3 minutes until light and fluffy. (You can use a large mixing bowl with a hand mixer instead of a stand mixer.)
- Add the eggs and egg yolks to the butter mixture one at a time, mixing after each addition. Then add the cake batter extract, almond extract, and vanilla extract, mix until combined
- Add 1/3 of the flour mixture to the wet ingredients and mix until just combined. Repeat with the remaining dry ingredients. Don't forget to scrape down the sides of the bowl as needed.
- Portion the cookie dough into 12 equal portions, just over 4 ounces each. Roll each portion into a smooth ball and place them on the baking sheet 6 inches apart. The cookies will spread quite a bit, so you will have to bake in batches. (I put 4 cookies on each baking sheet to be safe.)
- Gently press down on the cookie dough balls and flatten them out into a large flat circle.
- Bake for 13-15 minutes until lightly golden brown and the cookies appear dry in the center. Remove from the oven and bake the next tray of cookies. Let the cookies cool completely on the baking sheet.
- While the cookies are cooling, make the frosting by placing the chopped chocolate into a large heat-proof bowl.
- Add the heavy cream and corn syrup to a small saucepan and place over medium heat, stirring occasionally. As soon as it starts to simmer, pour the cream mixture over the chocolate. Let that sit for 5 minutes. Then whisk the chocolate until smooth, it will take a while to come together fully.
- Let the ganache cool to room temperature until firm but able to be piped onto the cookies. (This will take a while so I suggest whisking it every few minutes to help cool it down faster.) To speed up the process even more you can place the bowl in the fridge and whisk it again every few minutes. Just be sure the frosting doesn't become so cold and hard that it's no longer pipeable.
- Place the ganache into a pastry bag with an open star tip. Pipe large rosettes on top of each cookie, but do not go all the way to the edge. You want to be able to see some of the cookies along the outside. Add the chocolate sprinkles and serve immediately or serve with the frosting only.
Notes
- I add corn syrup to the ganache to keep it glossy, if you don’t have or don’t want to use corn syrup just sub another ¼ cup of heavy cream.
- Keeps at room temperature in an airtight container for up to 3 days. Keep in the fridge for up to 5 days. Freeze for up to 3 months. Best enjoyed at room temperature.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.