Copycat Crumbl Chocolate Cupcake Cookies

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There’s nothing quite like a warm, freshly baked cookie, and the Copycat Crumbl Chocolate Cupcake Cookies take the cake—literally! With their rich chocolate flavor, soft texture, and a decadent ganache frosting, these cookies are perfect for any occasion. Whether you’re hosting a gathering, treating yourself after a long day, or simply want to impress friends with a homemade delight, this recipe is a must-try.

Reasons to try it

Why put on your apron for these cookies? Aside from being an irresistible treat, this recipe offers convenience and enjoyment that’s hard to beat. They come together quickly and require ingredients you likely already have in your pantry. These cookies are kid-approved and perfect for family get-togethers, school bake sales, or cozy nights in. Imagine the smiles when you present a plate of these gooey, chocolatey delights!

"These cookies tasted just like my favorite Crumbl treat! The ganache frosting made them extra special—definitely a new family favorite!"

Preparing Copycat Crumbl Chocolate Cupcake Cookies

Making these Copycat Crumbl Chocolate Cupcake Cookies is a straightforward process. With just a few simple steps, you’ll be on your way to enjoying a delicious batch of cookies that will impress everyone. This recipe combines creamy, sweet ingredients with rich chocolate, resulting in a cookie that’s both soft and flavorful.

What you’ll need

Gather the following ingredients to bring these delectable cookies to life:

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup chocolate chips
• 1/2 cup cocoa powder
• 1/2 cup heavy cream
• 8 oz semi-sweet chocolate

Feel free to substitute butter with margarine for a dairy-free version or use a sugar alternative if you’re watching your sugar intake!

Step-by-step instructions

1. Preheat your oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine dry ingredients: In a bowl, whisk together the flour, baking soda, salt, and cocoa powder. This ensures an even mix and prevents clumping.
3. Cream the wet ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Use an electric mixer for best results.
4. Incorporate eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until fully combined.
5. Combine mixtures: Gradually add the dry ingredient mixture into the wet mixture, mixing until just combined. Overmixing can lead to tough cookies!
6. Add chocolate chips: Gently fold in the chocolate chips to keep them intact.
7. Scoop and bake: Using a cookie scoop, place the dough onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Make the ganache: While the cookies cool, heat the heavy cream in a small saucepan until it just begins to boil. Remove from heat, pour over the chopped semi-sweet chocolate, and let sit for a couple of minutes. Stir until smooth.
9. Frost and enjoy: Once the cookies are completely cool, frost them generously with chocolate ganache.

Best ways to enjoy it

These Copycat Crumbl Chocolate Cupcake Cookies shine on their own but can also be paired with a scoop of vanilla ice cream or a glass of cold milk for an extra indulgence. Consider serving them on a decorative platter at your next gathering for a delightful presentation. They also make a fantastic homemade gift when packaged in a cute cookie box!

The best way to save extras

To keep your cookies fresh, store them in an airtight container at room temperature for 3-5 days. For longer storage, you can freeze the cookies for up to three months. Just ensure they’re in a freezer-safe bag or container; thaw at room temperature before enjoying again. Always handle leftovers safely, especially if they contain perishable ingredients like butter and cream.

Helpful cooking tips

• Room Temperature Ingredients: Always use room temperature butter and eggs for better texture and easier mixing.
• Measuring Flour: Use the spoon and level method for measuring flour to avoid dense cookies.
• Cooling Time: Let cookies cool completely before frosting to prevent the ganache from melting and losing its shape.

Creative twists

Feeling adventurous? You can easily customize this recipe. Consider adding chopped nuts, a pinch of sea salt on top of the frosting for a sweet-salty contrast, or experimenting with white chocolate or peanut butter chips instead of regular chocolate.

Here are a few ideas to consider:

• Mint Chocolate Version: Add peppermint extract for a seasonal twist.
• Coffee Lovers: Mix in espresso powder for an extra kick.

FAQs

How long does it take to prepare and bake these cookies?

The total time is around 30 minutes, with about 10-15 minutes for preparation and then 10-12 minutes for baking.

Can I substitute the all-purpose flour?

Yes! You can use whole wheat flour for a healthier twist, or a gluten-free 1:1 baking blend if you have dietary restrictions.

How can I make these cookies even richer?

Consider using dark chocolate chips or a mix of white and dark chocolate for a more complex flavor. You can also drizzle extra chocolate ganache on top before serving for added indulgence.

With this guide, you’re all set to whip up a batch of Copycat Crumbl Chocolate Cupcake Cookies that will leave everyone asking for seconds! Enjoy baking!

Copycat Crumbl Chocolate Cupcake Cookies

Deliciously rich chocolate cookies topped with a decadent ganache frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cocoa powder

Wet Ingredients

• 1 cup unsalted butter, softened Room temperature for better mixing.
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs Room temperature for better texture.
• 2 tsp vanilla extract
• 1 cup heavy cream

Mix-ins

• 1 cup chocolate chips Gently fold in to keep intact.
• 8 oz semi-sweet chocolate For ganache.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the flour, baking soda, salt, and cocoa powder.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract, until fully combined.
5. Gradually add the dry ingredient mixture into the wet mixture, mixing until just combined.
6. Gently fold in the chocolate chips.
7. Using a cookie scoop, place the dough onto the prepared baking sheet.

Baking

1. Bake for 10-12 minutes, or until the edges are lightly golden.

Ganache Preparation

1. While the cookies cool, heat the heavy cream in a small saucepan until it just begins to boil.
2. Remove from heat, pour the cream over the chopped semi-sweet chocolate, and let sit for a couple of minutes.
3. Stir until smooth and until cooled slightly.

Frosting

1. Once the cookies are completely cool, frost them generously with the chocolate ganache.

Notes

Store cookies in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months. Use room temperature ingredients for better mixing.