Crumbl’s Chocolate Cupcake cookie is a warm sugar cookie topped with the fudgiest chocolate icing ever.
Crumbl Chocolate Cupcake Cookie
Crumbl, in my opinion, is THE BEST of all the cookie shops that have been sprouting up across the country. And with it’s rotating menu of cookies every week…JUST TAKE MY MONEY!
I’ve yet to meet a cookie that I don’t like. But if I’m being real…it gets really expensive, really fast! Plus, I HATE waiting for my favorite cookie to come back around to the menu!
That is why I have made it my mission to create the BEST copycat recipes for all of Crumbl’s best sellers!
And this one is no exception. Imagine the worlds best cupcake in cookie form! A warm sugar cookie base with a chocolatey fudge frosting and chocolate sprinkles? YES PLEASE!
Ingredients In Chocolate Cupcake Cookies
For the Cookies
- Butter- I use salted, make sure that it is softened so that it creams well with the sugar.
- Granulated Sugar- Just white sugar in this recipe
- Four- Plain old all-purpose flour will do the trick.
- Baking Powder
For the Frosting
- Butter- Again, you want it softened.
- Cream Cheese- You’ll want this room temperature, like the butter.
- Powdered Sugar
- Dutch Processed Cocoa- Dutch cocoa has a deeper, more intense flavor. But if you don’t have any, whatever cocoa you have will be fine.
- Vanilla Extract
- Milk- Just a splash to get the frosting to the right texture.
- Chocolate Sprinkles
How To Make Chocolate Cupcake Cookies
Start by preheating the oven to 350 degrees.
While the oven is preheating begin the cookie dough by creaming together the butter and sugar until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla extract and beat again until it is mixed well.
Scrape the sides again and add the flour and baking powder. Mix again until thoroughly combined.
Scoop out 1/4 cup of dough and roll it into a ball. Again, you can make the cookies smaller if you want to but you will want to adjust the baking time. Once all your dough is rolled into balls, gently flatten the dough so that it looks like a hockey puck.
The cookies will spread slightly as they bake, so make sure to leave room in between the cookies on the pan. I usually only put 6 cookies per pan.
Bake at 350 degrees for 12-15 minutes. It is so important to not over bake these cookies! Over baking will cause your cookies to dry out, and we want a soft and chewy texture. You will know they are ready when they are puffed up and no longer look wet in the middle.
As the cookies are cooling, make the frosting by whipping the butter and cream cheese until smooth.
Add the powdered sugar one up at a time. Trust the process! You will think there is no way that you’ll be able to mix the powdered sugar in without adding liquid but you can!! Just keep working at it. When the powdered sugar is mixed in, add the cocoa and vanilla and continue to mix.
Now add the milk one tsp at a time until your icing has reached the desired consistency.
Add the frosting to a gallon size zip top bag and cut the bottom corner of the bag. Use the bag to pipe the frosting onto the cookies in a spiral pattern. Top with sprinkles and serve warm!
If you loved what you saw here, get more of it on Facebook, Instagram & Pinterest! I’d love to connect! Sign up for my weekly newsletter below to never miss a new recipe again!
More Crumbl Copycat Recipes
- Waffle Cookies
- S’mores Brownie Cookies
- Birthday Cake Cookies
- Buckeye Brownie Cookies
- Hazelnut Sea Salt Cookies
Copycat Crumbl Chocolate Cupcake Cookie
Sugar Cookie Base Cookie
- 1 1/2 cups salted butter room temperature
- 1 1/2 cups granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- 4 1/2 cups all purpose flour
- 3 tsp baking powder
Chocolate Fudge Frosting + Toppings
- 3/4 cup salted butter room temperature
- 4 oz cream cheese room temperature
- 1 cup dutch processed cocoa powder
- 4 cups powdered sugar
- 1 tbsp vanilla extract
- milk to thin
- chocolate sprinkles
- Preheat oven to 350°.
- While the oven is preheating make the cookie dough. Cream together the butter and sugar until light and fluffy.
- Scrape the sides, add in the eggs and vanilla extract. Beat until mixed.
- Scrape the sides and add in the flour, & baking powder. Mix until thoroughly combined.
- Scoop out a generous 1/3 cup of dough and roll into a ball. Repeat with remaining dough.
- Flatten the cookie dough so it looks similar to what your finished cookie will look like. It should.be about 1/2 inch thick. The cookies will spread just a little bit, not much. Repeat with remaining dough.
- Arrange on a cookie sheet. I tend to only put 6 cookies per pan.
- Bake at 350° for 12-15 minutes or until the centers of the cookies have puffed up and are no longer glossy.
- While the cookies are cooling, make the frosting, by whipping the butter and cream cheese until smooth.
- Add the powdered sugar, one cup at a time.
- Add in the cocoa powder.
- Add the vanilla.
- Add milk 1 tbsp at a time until you've reached your desired consistency.
- Add the frosting to a piping bag fit with a large closed star attachment. Pipe the frosting onto the warm cookies in a spiral, starting in the center of the cookie working your way out.
- Sprinkle with chocolate sprinkles on top of the frosting. Serve warm.
Ashley Martin says
Which number piping tip do you use for the look that the cookie has?
Karli Bitner says
What brand of Cocoa powder do you use?
Karli Bitner says
I use a dark cocoa powder, sometimes Hershey’s brand or Ghirardelli brand!
These are delicious! They taste just like the perfect yellow cupcake with chocolate frosting. So yummy! I made half the recipe and ended up with six giant cookies. I’ll have to try more of your cookie recipes.