Giant, soft, yellow cake flavored cookies are topped with a rich, fudgy chocolate ganache frosting. This copycat recipe for Crumbl Chocolate Cupcake Cookies is spot on! You can make a dozen of these in less time than it would take you to go pick them up from the store.
Do you have a Crumbl near you? One recently opened in my town, and I couldn’t believe how popular it was as soon as it opened!
People were lined up around the block to get these big, warm, freshly baked cookies. So of course I had to try them too.
I was certainly impressed! I got a six pack of various flavors from Crumble and every single one of them was completely delicious. My favorite was a soft sugar cookie topped with chocolate icing. It looked like a cookie but it tasted EXACTLY like a yellow cupcake with fudge frosting.
Because I love to bake cookies, I decided to figure out how to make this cookie at home, so I could share the recipe. You’re welcome!
Want to try another cookie recipe? Make my Nutella Stuffed Cookies or Twix Thumbprint Cookies next.
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Why You’ll Love This Recipe
- They’re Huge! Crumble is known for their giant cookies, so this copycat recipe will show you how to make these yellow cake-flavored cookies extra large.
- No Waiting in Line. If you have a recently opened Crumbl shop near you, you know that those lines can get excessively long. You can eat these as soon as they’re ready.
- Enjoy it Any Time. The Crumble menu changes all the time, so it’s hard to know when the chocolate cupcake cookies will even be there. That’s stressful! This cookie recipe will allow you to decide when you want to have them.
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
For the Cookies
- Flour, Baking Powder, and Salt: The dry ingredients for this cookie are fairly standard.
- Unsalted Butter: Softened unsalted butter is the basis of all great cookies, and this one is no exception.
- Sugar: Of course, we need to sweeten the cookie dough. Regular granulated sugar is the best choice.
- Eggs: This recipe calls for two whole eggs plus two egg yolks. The extra egg yolks add a yellow color to the cookies, and also make them extra rich.
- Extracts: This is what makes these cookies taste like vanilla cupcakes. Cake batter extract is key, along with almond and vanilla extracts. You should be able to find cake batter extract in the baking aisle of your grocery store.
For the Chocolate Frosting
- Semi-sweet Chocolate: Use chocolate bars rather than chocolate chips for this recipe. Semisweet baking chocolate, chopped into fine pieces will melt better.
- Heavy Cream: To make a chocolate ganache, warm cream is mixed with the chocolate.
- Corn Syrup: Light corn syrup gives the ganache frosting a bit of a shine, and ensures the perfect pipe-able texture.
- Sprinkles: Chocolate sprinkles are perfect on top of these cupcake cookies!
How to Make Copycat Crumble Cupcake Cookies
- Get ready to Bake: You’ll want to line two cookie sheets with parchment paper since these cookies are so large. Preheat the oven to 350°F/180°C.
- Mix Dry Ingredients: Add the flour, baking powder, and salt to a large bowl. Stir and set aside.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. You can do this with a hand mixer as well. Add the eggs and then the egg yolks one at a time, mixing well between each. Add the cake batter extract, vanilla extract, and almond extract and mix to combine.
- Combine: Add a third of the dry mixture to the bowl with the wet mixture. Mix the flour in completely. Repeat two more times until all of the flour is incorporated, scraping the sides of the bowl as needed.
- Shape Cookies: Divide the cookie dough into 12 equal portions. If you want to weigh them, they should be just over 4 ounces each. Roll each piece of dough into a smooth ball, and place them on the prepared trays, leaving 6 inches of space between them. Gently press down on each ball to form a flat circle. The cookies will spread as they bake.
- Bake: Bake for 13-15 minutes or until the edges are lightly golden and the centers of the cookies appear dry. Let the cookies cool completely on the cookie sheets.
- Make Frosting: Add the chopped chocolate to a bowl. Then add the heavy cream and corn syrup to a small saucepot and bring to a simmer, stirring occasionally. Remove from the heat once it simmers, and pour the milk over the chocolate. Allow the mixture to sit for 5 minutes to melt, then whisk until smooth.
- Cool: Let the ganache come to room temperature. It should be solid but still soft enough to be piped. Be patient, this can take a while. Stir every so often to speed things along, or place in the fridge.
- Decorate the Cupcake Cookies: Add the cooled ganache frosting to a piping bag or a large ziplock bag fitted with an open star tip. Pipe a spiral of frosting over each cookie, starting from the center. Add chocolate sprinkles before the frosting sets up.
Recipe Tips
- Use Room Temperature Ingredients. Your cookie dough will mix up better if everything is at the same temperature. Set the eggs and butter out a bit before you’re ready to bake.
- Measure Correctly. Too much flour or the wrong size eggs could interfere with the perfection of these cookies. Be sure to measure the flour by spooning it into the measuring cup and leveling. never scoop down into the flour canister.
- Avoid substitutions. If you change any of the ingredients here, you’ll no longer have a copycat recipe!
- Flatten the dough balls. Because these cookies are so large, you need to do some of the work of pressing the dough into flat cookies. Otherwise, you’ll end up with puffy, tall cookies.
- Don’t use a wire rack for cooling these cookies. They will be delicate when they come out of the oven, and moving them will likely cause them to crumble and break. Let these large cookies cool on the pans.
- Cool the ganache. You won’t enjoy trying to pipe hot, melty chocolate frosting. Stir the ganache every few minutes to speed up the cooling process.
How to Store
Keep these cookies in an airtight container.
They will stay fresh for up to 3 days at room temperature, or up to 5 days if they are refrigerated.
I suggest letting them come to room temperature before enjoying them if you’re storing them in the fridge.
To freeze these cookies, wrap tightly in plastic wrap and freeze for up to 3 months. You can freeze them with or without the frosting.
More Chocolatey Cookie Recipes
- Buckeye Brownie Cookies
- Chocolate Chip Cookies with Pudding
- Nutella Stuffed Cookies
- M & M Brownie Cookies
FAQs
Corn syrup gives the frosting a bit of shine, and keeps it soft and yummy. You can leave it out if you need to, just replace it with the same amount of heavy cream.
If you’d prefer to enjoy a vanilla cupcake cookie rather than a chocolate one, you can top these Crumbl copycats with your favorite buttercream frosting. Try the frosting that I used for these Valentine’s sugar cookies.
Crumble has a huge menu of ever changing cookie flavors, but one of most popular ones seems to be the Birthday Cake cookie. You can use this recipe to make that variety as well, just replace the chocolate frosting with sweet cream cheese frosting instead. Otherwise, the chocolate chip cookies are the most purchased from the franchise.
You’ll toss down at least $4 for a single cookie at one of their stores. There’s a discount if you get a larger quantity, but your best value will be making these big cupcake cookies yourself!
Chocolate frosted cupcake cookies are going to be your new favorite cookies to bake! Be sure to pin the recipe to more people can find it.
Copycat Crumbl Chocolate Cupcake Cookies
Equipment
- Stand mixer or handheld mixer
Ingredients
For the Cookies:
- 4 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 ½ cups unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon cake batter extract
- ½ teaspoon almond extract
- ½ teaspoon pure vanilla extract
For the Frosting:
- 16 ounces semi-sweet baking chocolate bars finely chopped
- 1 ¾ cups (14 ounces) heavy cream
- ¼ cup light corn syrup
- chocolate sprinkles optional decoration
Instructions
- Line two cookie sheets with parchment paper and preheat the oven to 350°F/180°C.
- Add the flour, baking powder, and salt to a large bowl. Stir and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy. You can do this with a hand mixer as well. Add the eggs and then the egg yolks one at a time, mixing well between each. Add the cake batter extract, vanilla extract, and almond extract and mix to combine.
- Add a third of the dry mixture to the bowl with the wet mixture. Mix the flour in completely. Repeat two more times until all of the flour is incorporated, scraping the sides of the bowl as needed.
- Divide the cookie dough into 12 equal portions. If you want to weigh them, they should be just over 4 ounces each. Roll each piece of dough into a smooth ball, and place them on the prepared trays, leaving 6 inches of space between them. Gently press down on each ball to form a flat circle. The cookies will spread as they bake.
- Bake for 13-15 minutes or until the edges are lightly golden and the centers of the cookies appear dry. Let the cookies cool completely on the cookie sheets.
- Add the chopped chocolate to a bowl. Then add the heavy cream and corn syrup to a small saucepot and bring to a simmer, stirring occasionally. Remove from the heat once it simmers, and pour the milk over the chocolate. Allow the mixture to sit for 5 minutes to melt, then whisk until smooth.
- Let the ganache come to room temperature. It should be solid but still soft enough to be piped. Be patient, this can take a while. Stir every so often to speed things along, or place in the fridge.
- Add the cooled ganache frosting to a piping bag or a large ziplock bag fitted with an open star tip. Pipe a spiral of frosting over each cookie, starting from the center. Add chocolate sprinkles before the frosting sets up.
Notes
- Use Room Temperature Ingredients. Your cookie dough will mix up better if everything is at the same temperature. Set the eggs and butter out a bit before you’re ready to bake.
- Measure Correctly. Too much flour or the wrong size eggs could interfere with the perfection of these cookies. Be sure to measure the flour by spooning it into the measuring cup and leveling. never scoop down into the flour canister.
- Avoid substitutions. If you change any of the ingredients here, you’ll no longer have a copycat recipe!
- Flatten the dough balls. Because these cookies are so large, you need to do some of the work of pressing the dough into flat cookies. Otherwise, you’ll end up with puffy, tall cookies.
- Don’t use a wire rack for cooling these cookies. They will be delicate when they come out of the oven, and moving them will likely cause them to crumble and break. Let these large cookies cool on the pans.
- Cool the ganache. You won’t enjoy trying to pipe hot, melty chocolate frosting. Stir the ganache every few minutes to speed up the cooling process
- To Store: Keep an airtight container in the fridge for up to 5 days, at room temperature for up to 2 days, or in the freezer for up to 3 months.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Comments & Reviews
Gloria says
Love your website! Was looking for something different than basic cookies. So glad I found these recipes. Definitely delicious and a favorite. Thanks.