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These Crumbl Copycat Chocolate Cupcake Cookies are big, bold, and topped with a swirl of chocolate frosting that makes them look show-stopping!
One of my favorite parts about this copycat recipe is that you don’t have to be a master baker to pull it off. Chocolate Cupcake Cookies sound amazing, right?
In fact, if you can measure a few dry ingredients (like unsweetened cocoa powder and flour) and cream together some wet ingredients (like butter and sugar), you’re basically set.
I think there’s something magical about making a cookie that captures the taste of a cupcake.
When you sink your teeth into that thick cookie with a swirl of frosting, it’s like heaven. My taste tester Jeremy said so. Ha!
Worried about dealing with fancy piping or complicated steps? Don’t be. You can go simple with a spoon or get fancy with a piping bag—it’s totally up to you.
And if you’re like me and store the extras in an airtight container, you’ll have them for days (assuming they last that long!).
So let’s talk about why these Chocolate Cupcake Cookies rock, what you need, and exactly how to make them. Trust me—this is one recipe you won’t want to miss.
Some of our other favorite CHOCOLATE COOKIE RECIPES we have on our site include: Hot Chocolate Cookies Recipe, Triple Chocolate Cookies Recipe (Crumbl Copycat), and Chocolate Dipped Pistachio Cookies Recipe.
WHY THIS RECIPE WORKS:
- It’s a Cupcake-Cookie Mashup:
By blending the flavors of a yellow cupcake (thanks to the cake batter extract) and a chocolate topping, you get the best of both a cookie and a cupcake—no fancy liners or swirling up vanilla frosting needed. - Chewy Texture, Rich Taste:
We use egg yolks, unsalted butter, and brown sugar to create that chewy cookie inside. - Simple Ingredients, Big Impact:
You don’t need anything crazy like espresso powder or weird extracts.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Fine sea salt
- Unsalted butter
- Granulated sugar
- Eggs and egg yolks
- Cake batter extract
- Almond extract
- Vanilla extract
- Semi-sweet baking bars (finely chopped)
- Heavy cream
- Light corn syrup
HOW TO MAKE CHOCOLATE CUPCAKE COOKIES:
- Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
- In a large bowl stir together the flour, baking powder, and salt, set aside.
- In the body of a stand mixer with the paddle attachment cream the butter with the sugar for 3 minutes until light and fluffy.
- 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. We do this so we don’t get flour all over the countertop!
- 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, they will spread quite a bit, so you will 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 even more you can place it in the refrigerator and whisk it again every few minutes. Just be sure it does not become too cold and hard that 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE CORN SYRUP?
Yes, it’s part of the foundation recipe for the chocolate topping, giving it that glossy finish and helping keep the chocolate ganache a bit chewy.
If you skip it, your frosting might not have the same lovely texture.
WHAT DO THE COOKIES TASTE LIKE?
They taste like a vanilla cookie (with that subtle cake batter vibe) topped with a “hostess chocolate cupcake” style frosting.
Picture a cross between a homemade chocolate chip cookies dough (minus the chips) and a swirl of smooth chocolate.
It’s sweet, with a touch of that yellow cake essence.
ANY ADDITIONS?
Want to experiment? I know I always do.
- Sprinkle of sea salt on top for a sweet-and-salty contrast.
- Marshmallow fluff dab in the middle for a “crumbl chocolate mallow cupcake cookies” vibe.
- Crushed candy bars sprinkled over the frosting—like toffee bits or peanut butter cups.
- Colored sprinkles for a fun party look or holiday-themed decorating.
- White chocolate drizzle for added flare, or to lighten up the heavy chocolate vibe.
- Chopped nuts (like pecans or almonds) for a crunchy surprise.
- Dab of whipped cream if you’re going for a “cupcake meets cookie” finish—pure dessert magic.
ANY SUBSTITUTIONS?
Need to adapt the recipe? Here some quick suggestions:
- Dark chocolate chips in place of semi-sweet bars if you prefer a more intense chocolate flavor.
- Low-sugar chocolate if you’re cutting back on sugar—just watch melting times.
- Gluten-free flour blend if you want to try a gluten-free approach—though results may vary in texture.
- Coconut oil instead of butter in the dough if you’re dairy-free—taste might shift, but it can still be good.
- Almond milk or oat milk in the frosting if you’re avoiding dairy; just be sure to watch the consistency.
HOW TO STORE:
Refrigerator:
Place cooled cookies in an airtight container and keep them in the fridge if your kitchen is warm.
They’ll last about 5 days—just bring them to room temperature before you eat them so the frosting isn’t rock-hard.
Freezer:
Yes, these cookies can freeze well.
Lay them flat on a baking sheet until the frosting is firm, then stack them in a freezer-safe container.
Thaw in the fridge or on the counter until they reach a soft, chewy cookies state again.
DANA’S TIPS AND TRICKS:
- Beat Butter and Sugar Well: Cream your unsalted butter and sugar on high speed for at least 3 minutes. This helps create air in the dough for a lighter texture.
- Scoop Evenly: Use a medium cookie scoop or weigh the dough with a kitchen scale for consistent dough balls—nobody wants that tiny cookie next to a giant one.
- Don’t Overbake: Bake just until the edges are golden brown. Over-baking leads to a tough cookie, and these are meant to be a bit soft and chewy.
- Cool Before Frosting: Let your cookies cool fully on a wire rack. If the cookies are too warm, the frosting might melt off.
- Room Temperature Ingredients: Using a room temperature egg and butter helps blend the dough evenly—less lumps, better results.
- Decorate with a Piping Bag: For that fancy swirl, toss your frosting in a piping bag and give it a swirl that’d impress your friends.
And that’s all there is to these Chocolate Cupcake Cookies: big, sweet, and oh-so-addicting.
Trust me—your next dessert craving is about to get the chocolatey fix it deserves!
If you like this recipe, you might also like:
Crumbl Copycat Chocolate Cupcake Cookies
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 sheet trays with parchment paper, set aside.
- In a large bowl stir together the flour, baking powder, and salt, set aside.4 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon fine sea salt
- In the body of a stand mixer with the paddle attachment cream the butter with the sugar for 3 minutes until light and fluffy.1 ½ cups unsalted butter, 1 ½ cups granulated sugar
- Add the eggs and egg yolks one at a time, mixing the last one fully before adding the next.2 large eggs, 2 egg yolks
- Add the cake batter extract, almond extract, and vanilla extract, mix it in.1 teaspoon cake batter extract, ½ teaspoon almond extract, ½ teaspoon vanilla extract
- In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop!
- 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, they will spread quite a bit, so you will 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.16 ounces semi-sweet baking bars
- Add the heavy cream and corn syrup to a small saucepan and bring it to a simmer, stirring occasionally.14 ounces heavy cream, ¼ cup light corn syrup
- 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 even more you can place it in the refrigerator and whisk it again every few minutes. Just be sure it does not become too cold and hard that 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.Chocolate sprinkles
Notes
- Beat Butter and Sugar Well: Cream your unsalted butter and sugar on high speed for at least 3 minutes. This helps create air in the dough for a lighter texture.
- Scoop Evenly: Use a medium cookie scoop or weigh the dough with a kitchen scale for consistent dough balls—nobody wants that tiny cookie next to a giant one.
- Don’t Overbake: Bake just until the edges are golden brown. Over-baking leads to a tough cookie, and these are meant to be a bit soft and chewy.
- Cool Before Frosting: Let your cookies cool fully on a wire rack. If the cookies are too warm, the frosting might melt off.
- Room Temperature Ingredients: Using a room temperature egg and butter helps blend the dough evenly—less lumps, better results.
- Decorate with a Piping Bag: For that fancy swirl, toss your frosting in a piping bag and give it a swirl that’d impress your friends.
Nutrition
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