Crumbl Chocolate Cupcake Cookies: A Delicious Homemade Treat


Everyday Culinary Delights

Calling all chocolate and sugar cookie lovers! This recipe is for you. Introducing the Crumbl Chocolate Cupcake Cookies, a delightful treat that combines the richness of fudgy chocolate with the classic taste of a soft, yellow cake-like sugar cookie base.

This recipe is an amazing homemade version of the much-loved Crumbl bakery treat. It’s perfect for satisfying your sweet tooth or creating a showstopping dessert for any occasion. Even better, it’s surprisingly easy to make! So, preheat your oven and get ready to bake some deliciousness.

History and Origins of Crumbl Chocolate Cupcake Cookies

While the exact origin of Crumbl Chocolate Cupcake Cookies is unknown, Crumbl Cookies itself is a relatively new bakery chain founded in 2017 in Utah. They’re famous for their large, rotating selection of gourmet cookies, often featuring unique and creative flavor combinations.

This recipe captures the essence of the Crumbl Chocolate Cupcake Cookie, offering a delightful homemade alternative you can customize to your preference.

Tools You’ll Need

Before diving in, ensure you have the following tools on hand:

  • Mixing Bowls (one large, one for frosting)
  • Stand Mixer (or Electric Hand Mixer)
  • Measuring Cups and Spoons
  • Rubber Spatula
  • Parchment Paper
  • Baking Sheets
  • Whisk
  • Saucepan
  • Piping Bag (optional, for frosting)

This recipe yields approximately 12 cookies, perfect for sharing with friends and family or enjoying yourself over a few days.

Ingredients and Substitutions

Here’s a breakdown of the ingredients you’ll need for both the cookies and the frosting, along with some substitution options:

For the Cookies:

  • 4 ½ cups all-purpose flour: This forms the base of your cookies. Bread flour can be substituted in a pinch, but it may result in a slightly chewier cookie.
  • 1 tablespoon baking powder: Leavening agent for a light and fluffy cookie. No substitution recommended.
  • 1 teaspoon fine sea salt: Balances the sweetness of the cookie. You can use regular table salt, but adjust the amount to ¾ teaspoon as it’s more potent.
  • 1 ½ cups unsalted butter, softened: Creates a rich and flavorful cookie base. Softened butter is crucial for proper creaming. You can use salted butter, but omit the added salt in the recipe.
  • 1 ½ cups granulated sugar: Sweetens the cookie dough.
  • 2 large eggs: Binds the dough ingredients together.
  • 2 egg yolks: Adds richness and moisture to the cookies.
  • 1 teaspoon cake batter extract: This key ingredient captures the essence of the Crumbl cookie flavor profile. While no direct substitute exists, a combination of vanilla extract and a touch of almond extract can come close.
  • ½ teaspoon almond extract: Enhances the flavor profile. Can be omitted, but the taste will be slightly different.
  • ½ teaspoon vanilla extract: Provides a classic vanilla flavor.

For the Frosting:

  • 16 ounces semi-sweet baking bars, finely chopped: Creates the rich chocolate ganache frosting. You can use chocolate chips, but chopping chocolate bars ensures a smoother texture. For a darker chocolate flavor, use bittersweet chocolate.
  • 14 ounces heavy cream: Creates a creamy and decadent frosting base.
  • ¼ cup light corn syrup: Helps thin the frosting and prevents sugar crystallization. Can be substituted with an equal amount of heavy cream for a thicker frosting.
  • Chocolate sprinkles (optional): For an added touch of festivity!

Step-by-Step Guide to Baking Crumbl Chocolate Cupcake Cookies:

  1. Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This ensures easy removal and cleanup later.
  2. Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside for later.
  3. Creaming the Butter and Sugar: In another large bowl, using a stand mixer or electric hand mixer, cream together the softened butter and sugar for 3 minutes. The mixture should be light and fluffy. This step incorporates air into the dough, resulting in a lighter cookie.
  4. Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Then, stir in the cake batter extract, almond extract, and vanilla extract until fully incorporated.
  5. Gradual Incorporation: Gradually add the dry ingredients to the wet ingredients in batches, mixing on low speed until just combined. Overmixing can lead to tough cookies.
  6. Shaping and Baking: Portion the dough into 12 equal portions using a cookie scoop or measuring cups. Roll each portion into a ball and gently flatten them onto the prepared baking sheets, leaving a few inches of space between each cookie for spreading.
  7. Baking Time: Bake the cookies for 13-15 minutes, or until the edges are golden brown and the centers are slightly set. Ovens can vary, so keep an eye on them to avoid overbaking. The cookies will continue to firm up as they cool.
  8. Cooling the Cookies: Once baked, remove the cookies from the oven and let them cool completely on the baking sheet before frosting. This allows the cookies to set properly and prevents the frosting from melting.
  9. Making the Frosting: While the cookies cool, prepare the frosting. In a saucepan, heat the heavy cream and corn syrup over medium heat until simmering. Do not boil.
  10. Chocolate Ganache: In a separate heat-resistant bowl, add the chopped chocolate. Once the cream mixture is simmering, remove it from the heat and pour it over the chocolate. Let it sit for a few minutes, then whisk until smooth and glossy. This creates a rich and decadent chocolate ganache.
  11. Cooling and Piping: Allow the ganache frosting to cool to room temperature before frosting the cookies. If the frosting is too warm, it will melt the cookies. You can speed up this process by placing the bowl in a shallow ice bath, stirring occasionally.

Here are two options for frosting the cookies:

  • Spreading: Once the frosting is at room temperature and has a pipeable consistency, you can spread it over the cooled cookies using a butter knife or offset spatula.
  • Piping: For a more professional look, transfer the frosting to a piping bag fitted with a decorator tip of your choice. Pipe decorative swirls or dollops onto the cooled cookies.
  1. Adding Sprinkles (Optional): If desired, decorate the frosted cookies with chocolate sprinkles before the frosting sets.
  2. Enjoy! Let the frosted cookies sit for a few minutes to allow the frosting to set completely. Then, indulge in your delicious homemade Crumbl Chocolate Cupcake Cookies!

Tips for Success:

  • Measure accurately: Using accurate measurements ensures the proper balance of ingredients for the best texture and flavor.
  • Softened butter is key: Don’t use cold butter, as it will result in a dense cookie. Aim for softened butter that has a slight indention when pressed with your finger.
  • Don’t overmix: Once the dry ingredients are incorporated, stop mixing. Overmixing can lead to tough cookies.
  • Chill the dough (optional): For thicker cookies, you can chill the dough for 30 minutes before baking. This allows the butter to solidify, preventing excessive spreading.
  • Room temperature cookies: Make sure your cookies are completely cool before frosting them. Warm cookies will melt the frosting.

Top 5 Mistakes to Avoid:

  1. Using Unsoftened Butter: Cold butter will not cream properly and can lead to a dense cookie.
  2. Overmixing the Dough: As mentioned earlier, overmixing can result in tough cookies. Mix until just combined.
  3. Underbaking the Cookies: If the cookies are not baked for long enough, they will be crumbly and fall apart. Keep an eye on them during baking.
  4. Frosting Warm Cookies: Wait for the cookies to cool completely before frosting them to avoid a melted mess.
  5. Substituting Key Ingredients: While some substitutions are possible, using the recommended ingredients will yield the best results in terms of flavor and texture.

Frequently Asked Questions (FAQ)

  1. Do I have to use corn syrup in the frosting? No, you can substitute the corn syrup with an equal amount of heavy cream for a thicker frosting. However, the corn syrup helps prevent sugar crystallization, resulting in a smoother frosting.
  2. Can I make buttercream frosting for these cookies? Yes, you can certainly use buttercream frosting instead of the chocolate ganache. However, it will change the flavor profile from the original recipe, deviating from the Crumbl cookie taste.
  3. What is the most popular Crumbl cookie flavor? The Birthday Cake cookie is a popular Crumbl flavor. The beauty of this recipe is that you can use it as a base and customize the frosting to create different flavors.
  4. How much do Crumbl cookies cost? A single Crumbl cookie typically costs around $4. Making them at home offers a delicious and cost-effective alternative.
  5. How to store leftover cookies? Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months.


Congratulations! You’ve now successfully baked a batch of delicious Crumbl Chocolate Cupcake Cookies. Enjoy the delightful combination of a rich chocolate ganache on a soft, cake-like sugar cookie base. These cookies are perfect for indulging your sweet tooth, sharing with loved ones, or taking to bake sales or potlucks.

With a little practice, you can master this recipe and become a pro at creating these delectable treats. Don’t be afraid to experiment with different frosting flavors or add chopped nuts or other toppings for a personalized touch.

So, preheat your oven, gather your ingredients, and get ready to bake some homemade Crumbl magic! You won’t be disappointed.

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