With a cookie base that tastes like a yellow cupcake and rich ganache frosting, these Crumbl Chocolate Cupcake Cookies are guaranteed to satisfy your sweet tooth! This copycat Crumbl cookie recipe is easy to make and results in the most addictive cookies.
And don’t miss our famous copycat DoubleTree Cookies recipe!
Chocolate Crumbl Cookie Copycat Recipe
Have you jumped on the Crumbl Cookies bandwagon yet? The chain now has 517 bakery locations across the US and is famous for its ever-changing menu of crazy cookie flavors.
The Chocolate Cupcake cookies were featured on their menu a while back and were so good, that I had to recreate them at home. They’re basically a yellow cupcake with chocolate frosting in cookie form and man, are they good!
What really makes these cookies stand out are the cookies themselves. They’re flavored with 3 extracts – vanilla, almond, and cake batter – that work so well together that it actually tastes like yellow cake. These cookies are nice and soft on the inside, with a slight crisp on the outside.
The ganache on top is super rich and completes the flavor of the cookie perfectly. The chocolate doesn’t overpower the cookie flavor, so it is a great combination that tastes just like a cupcake!
These yellow cake cookies are made with pretty standard baking ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- All-purpose flour – Spooned and leveled when measuring to avoid excess flour, which will result in a dry crumbly cookie.
- Baking powder – Gives a little lift to the cookies and creates the soft, fluffy texture.
- Sea salt – For flavor.
- Granulated sugar – For sweetness, of course.
- Unsalted butter – Creamed with the sugar.
- Eggs – Adding 2 extra egg yolks helps to create the cake-like texture.
- Extracts – A combination of cake batter extract, almond extract, and vanilla extract makes these Crumbl cookies taste like yellow cake.
- Semi-sweet baking bars – Use a quality brand for the best flavor in your ganache.
- Heavy cream – Helps the ganache achieve that smooth consistency.
- Light corn syrup – See note below.
- Chocolate sprinkles – A fun but optional topping.
Can I Substitute The Extracts?
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. Note that if you want to substitute the cake batter because you don’t have it, you can usually find cake batter extract right alongside all the other extract flavors at the store.
What is the Purpose of Corn Syrup in Ganache?
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 1/4 cup of heavy cream in its place.
How to Make Crumbl Chocolate Cupcake Cookies
Both the cookies and the chocolate ganache require a few easy steps.
(Scroll below to the printable recipe card for details and measurements.)
- Make the dough. Cream the butter and sugar until light and fluffy. Add the eggs and egg yolks one at a time, followed by the extracts. In a separate bowl, whisk together the flour, baking powder and salt. Add the mixture to the dough in 3 batches.
- Portion the dough. Portion the dough into balls, about 4 ounces each. Roll into a smooth ball then place on the cookie sheet 6 inches apart. Gently press down to flatten them into a large circle.
- Bake. Bake at 350F for 13 to 15 minutes, until lightly golden brown and dry in the center.
- Make the ganache. Bring the heavy cream and corn syrup to a simmer. Pour over the chopped chocolate in a bowl. Allow to sit for 5 minutes, then whisk until smooth.
- Decorate the cookies. Once solid and pipeable, transfer the ganache to a pastry bag with an open star tip. Pipe rosettes on each cooled cookie. Top with chocolate sprinkles and enjoy.
Tips for Success
Here are some tips for making the best copycat Crumbl cookies.
- Flatten the dough before baking. Since the dough balls are so big, it’s important to help flatten them a bit so they don’t bake tall and puffy.
- Leave plenty of space between cookies. These cookies are a bit bigger than your average cookie and they will spread during baking so be sure to leave plenty of room. I recommend at least 6 inches between cookies.
- Cool the ganache before piping. The ganache should be at room temperature and solid but pipeable when you decorate the cookies. To speed up the process, whisk the ganache every few minutes. You can also place it in the fridge and whisk it every few minutes, just take care that it doesn’t get too cold and solidify.
How to Store
These cookies are best enjoyed at room temperature, but you can store your copycat Crumbl cookies at room temperature, in the fridge, or in the freezer.
- At room temperature or fridge. At room temperature, they’ll last for up to 3 days and in the fridge you can keep them for 5 days. I recommend the fridge if you live somewhere hot and humid. Keep them in an airtight container, regardless of where you store them. If chilled, let them sit out for a bit to soften.
- In the freezer. You can freeze with or without the ganache. Just wrap tightly in plastic and freeze. They’ll keep frozen for a couple months. Thaw on the counter.
More Cookie Recipes:
- Easy Sugar Cookies
- Easy Peanut Butter Cookies
- Ranger Cookies
- Chocolate Crinkle Cookies
- Snickerdoodle Cookies
- Funfetti Cake Mix Cookies
- Flourless Chocolate Cookies
Crumbl Chocolate Cupcake Cookies (Copycat)
For the Cookies
- 4 1/2 cups all purpose flour , spooned and leveled
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 1/2 cups unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 teaspoon cake batter extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
For the Frosting
- 16 ounces semi-sweet baking bars , finely chopped
- 14 ounces heavy cream
- 1/4 cup light corn syrup
- chocolate sprinkles (optional)
- Preheat the oven to 350°F. Line baking sheets 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 fluff.
- Add the eggs and egg yolks one at a time, mixing the last one fully before adding the next. Mix in the cake batter extract, almond extract, and vanilla extract.
- In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. 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 baking sheets, 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 baking sheets.
- 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 pot 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 the ganache 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 fridge 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.