Copycat Crumbl Chocolate Cupcake Cookies
12 large cookies
Copycat Crumbl Chocolate Cupcake Cookies are giant, soft, yellow cake flavored cookies are topped with a fudgy chocolate ganache frosting.
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 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
Serving: 1cookie | Calories: 821kcal | Carbohydrates: 79g | Protein: 12g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 340mg | Potassium: 420mg | Fiber: 8g | Sugar: 32g | Vitamin A: 1302IU | Vitamin C: 0.2mg | Calcium: 143mg | Iron: 9mg