Crumbl Chocolate Cupcake Cookies are magical. Think fudgy chocolate on a sugar cookie base that tastes just like yellow cake! This is a perfect copycat recipe for long-time fans and a great first bite for anyone who hasn’t had them before.
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Crumbl Chocolate Cupcake Cookies
Have you tried out a Crumbl Cookies cookie yet?! I’m not sponsored or anything, but they’re so good. I did some research, and since the chain started in Utah, they’ve managed to spread out across the whole U.S. in over 500 locations! Seems like they’re popular!!
But even 500 locations doesn’t mean everyone can just up and get’em whenever they want, right?! That means this Crumbl Chocolate Cookie copycat recipe is making a house call!
It tastes just like the original, which is one of their best-selling flavors. It’s also a PERFECT bite-sized combination of super rich frosting on a simple and soft cupcake cookie, and all made in the comfort of your own kitchen!
What really makes these cookies stand out are the cookies themselves. The three extracts work so well together that it actually tastes like yellow cake. They are nice and soft on the inside with a slight crisp outside. The ganache on top is super rich and completes the flavor of the cookie perfectly. The chocolate does not overpower the cookie flavor, so it is a great combination that tastes just like a cupcake!
You’ll enjoy them as much as I do, guaranteed. Especially if you like chocolate as much as I do.
Crumbl Chocolate Cupcake Cookies: Ingredients & Equipment
For this Crumbl Chocolate Cupcake Cookies recipe, you will need …
Ingredients
For the cookies:
- all-purpose flour, baking powder, sea salt, butter, sugar, eggs, and egg yolks – standard baking supplies. If you’ve seen anyone make cookies before, you know these ingredients well!
- almond extract and vanilla extract – important to get the flavor just right.
- cake batter extract – you can usually find this with all the other extracts at the grocery store.
For the frosting:
- semi-sweet baking bar – chopped up for chocolatey frosting flavor.
- heavy cream, and corn syrup – combined with the baking bars, these will produce a ganache/frosting to put on top of your cookies. If you don’t have or don’t want to use corn syrup, you can add another ¼ cup of heavy cream!
- chocolate sprinkles – optional, to go on top of your cookies when they’re done!
Equipment
- sheet trays – lined with parchment paper to bake your cookies.
- bowls – for mixing your dry ingredients, forming your ganache, etc.
- pastry bag – with an open star tip, to pipe on your chocolate ganache.
- stand mixer – to cream together your butter and sugar and form your cookie dough.
How to make Crumbl Chocolate Cupcake Cookies
First, prep your supplies. Preheat the oven to 350°F and line your sheet trays with parchment paper.
Second, make your cookie dough. Stir together the flour, baking powder, and salt in a large bowl. In the body of a stand mixer, cream together the butter with the sugar for 3 minutes until it’s fluffy. Add eggs/egg yolks one at a time, then add your three extracts. Finally, add the flour mixture in three portions, making sure it mixes fully before adding the next portion. Scrape down the sides as needed!
Third, shape your cookies. Roll the cookie dough into 12 smooth balls and place them on the sheet trays about 6 inches apart. Flatten them out into circles. These guys will spread quite a bit, so you’ll have to bake them in batches!
Fourth, bake the cookies. Bake your cookies for 13-15 minutes until they’re lightly golden brown and they appear dry in the center. Let the cookies cool on the sheet trays.
Fifth, make your frosting. While the cookies are cooling, make the frosting by simmering corn syrup and heavy cream in a small saucepot, then pour it over your semi-sweet chopped chocolate. Whisk it all together after about 5 minutes. Note that it’ll take a minute to fully come together into something that’s solid but pipeable!
Crumbl Chocolate Cupcake Cookies: FAQs
It takes about 15 minutes to prep the ingredients and 15 minutes to cook them! You will also need to let them cool completely before frosting them.
It should make about 12 cookies. Again, since the cookies need a bit of space on the trays, you’ll want to bake them in batches if you want/need more.
They can freeze for up to 3 months, can be stored in the fridge for 5 or so days, and are just fine at room temperature for 3ish days! As always, be sure they’re stored in an airtight container for best results.
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Crumbl Chocolate Cupcake Cookies
Equipment
Ingredients
For the cookies:
- 4 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 ½ cups unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 teaspoon cake batter extract
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
For the frosting:
- 16 ounces semi-sweet baking bars finely chopped
- 14 ounces heavy cream
- ¼ cup light corn syrup
- chocolate sprinkles optional
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a large bowl stir together the flour, baking powder, and salt, set aside.
- In the bowl of a stand mixer with the paddle attachment cream the butter with the sugar for 3 minutes until light and fluff.
- Add the eggs and egg yolks one at a time, mixing the last one fully before adding the next.
- Add the cake batter extract, almond extract, and vanilla extract, mix it in.
- In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. This helps prevent getting flour all over the countertop! Be sure to scrape down the sides as needed.
- Portion the cookie dough into 12 even-sized portions, just over 4 ounces each. Roll them into a smooth ball and place them on the sheet trays, 6 inches apart. These cookies will spread quite a bit, so they have to bake in batches.
- 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 they appear dry in the center of the cookies.
- Let the cookies cool completely on the sheet trays.
- 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 bring it to a simmer, stirring occasionally. As soon as it starts to simmer, pour it over the chocolate. Let it sit for 5 minutes then whisk it all together until smooth, it will take a while to fully come together.
- Let this come to room temperature until solid but pipeable. 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 it in the fridge and whisk it again every few minutes. Just be sure it does not become too cold and hard that it is no longer pipeable.
- Place the pipeable ganache into a pastry bag with an open star tip. Pipe rosettes on top of each cookie, but do not go all the way to the edge. We want to still see some of the cookie along the outside. Immediately add chocolate sprinkles and serve.
Notes
- Corn syrup is used in the ganache to keep it glossy. If you don’t have or don’t want to use corn syrup just sub another 1/4-cup of heavy cream.
- To substitute any ingredient would no longer be a copycat recipe. But, if you don’t like any of the extracts you can leave them out. By the way, you can find cake batter extract right along side all the other extract flavors at the store.
- These cookies keep at room temperature for up to 3 days, or store them in the fridge for up to 5 days. You can also freeze them for up to 3 months. They are best enjoyed at room temperature.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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