Crumbl Chocolate Cupcake Cookies (Copycat)

A hand holding a Crumbl chocolate cupcake cookie

Crumbl Chocolate Cupcake Cookies (Copycat)

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.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: copycat crumbl cookies, crumbl cookie copycat recipe, crumbl cookie recipe

Servings: large cookies

Ingredients

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)

Instructions

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.

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