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Copycat Crumbl Chocolate Cupcake Cookies Recipe

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4.3 from 8 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 12 cookies

Description

This Copycat Crumbl Chocolate Cupcake Cookies recipe creates rich, soft, and indulgent chocolate cookies topped with a luscious chocolate ganache frosting. Inspired by the popular Crumbl bakery, these cookies combine a tender cupcake-like texture with a decadent chocolate frosting swirl and optional sprinkles, making them a perfect treat for chocolate lovers.

Ingredients

Dry Ingredients

  • 4 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 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

Chocolate Ganache Frosting

  • 16 ounces semi-sweet chocolate baking bars, finely chopped
  • 14 ounces heavy cream
  • 1/4 cup light corn syrup
  • Chocolate jimmies sprinkles (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper and set them aside to prepare for baking.
  2. Mix Dry Ingredients: In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir until evenly mixed, then set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for about 3 minutes until the mixture is light, fluffy, and creamy. Alternatively, use a hand mixer with a large bowl.
  4. Add Eggs and Extracts: Add the eggs and egg yolks to the butter mixture one at a time, mixing well after each addition. Next, add the cake batter extract, almond extract, and vanilla extract, beating until just combined to incorporate the flavors.
  5. Incorporate Dry Ingredients: Add approximately one-third of the flour mixture to the wet ingredients and mix on low speed until just combined. Repeat this process with the remaining flour, making sure not to overmix. Scrape down the sides of the bowl as needed to fully integrate the ingredients.
  6. Portion Dough: Divide the cookie dough into 12 equal portions, each slightly over 4 ounces. Roll each portion into a smooth ball and place them on the prepared baking sheets, spacing them about 6 inches apart to allow room for spreading. Bake in batches if necessary, placing 4 cookies per sheet for best results.
  7. Flatten Dough Balls: Gently press each cookie dough ball down with your fingers to flatten them into large flat circles. This helps ensure even baking and cookie shape.
  8. Bake Cookies: Bake in the preheated oven for 13-15 minutes until the edges are lightly golden and the centers look dry but still soft. Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet before adding frosting.
  9. Prepare Chocolate Ganache: While the cookies cool, place the finely chopped semi-sweet chocolate into a large heat-proof bowl.
  10. Heat Cream Mixture: In a small saucepan, combine the heavy cream and light corn syrup. Heat over medium heat, stirring occasionally until it just begins to simmer.
  11. Make Ganache: Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to soften. Then whisk thoroughly until smooth and glossy. This may take several minutes to fully combine.
  12. Cool Ganache: Let the ganache cool at room temperature until it firms up but remains pipeable. To speed cooling, whisk every few minutes or refrigerate the bowl briefly, making sure it does not become too hard to pipe.
  13. Pipe Frosting: Transfer the ganache into a pastry bag fitted with an open star tip. Pipe large rosettes on top of each cooled cookie, leaving some space along the edges so the cookie is visible.
  14. Add Sprinkles and Serve: Optionally, decorate with chocolate jimmies sprinkles. Serve the cookies immediately or store with frosting only for later enjoyment.

Notes

  • Make sure the butter is softened at room temperature for easy creaming with sugar.
  • Do not overmix the cookie dough to maintain a tender texture.
  • Spacing the cookies 6 inches apart accommodates spreading during baking.
  • Cooling the cookies completely before frosting prevents the ganache from melting.
  • Whisk ganache occasionally while cooling to maintain a smooth texture.
  • Use a piping bag with a star tip for the most attractive frosting presentation.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/copycat-crumbl-chocolate-cupcake-cookies-recipe/