Copycat Crumbl Chocolate Cupcake Cookie Recipe – Cookie Taste Test
🧁 This cookie is basically a cupcake that you can hold in your hand! Crumbl nailed the rich chocolate cake texture with a fudgy center and topped it with swirls of buttercream frosting. The cookie stays moist and fluffy like an actual cupcake, but the edges get that signature Crumbl crisp. If you're a chocolate lover who craves bakery-style cupcakes, this delivers without the fork.
Ingredients
Main ingredients
- unsalted butter, softened 1 stick
- cream cheese, softened 2 oz
- granulated sugar 1 cup
- light brown sugar, packed 1 cup
- large eggs 2 pieces
- pure vanilla extract 2 tsp
- all-purpose flour 2.25 cups
- unsweetened cocoa powder (Dutch process preferred) 0.75 cup
- cornstarch 2 tbsp
- baking powder 1 tsp
- baking soda 0.5 tsp
- whole milk 2 tbsp
Seasonings/Sauce
- fine sea salt 0.75 tsp
- unsalted butter, for frosting 1.5 sticks
- powdered sugar 2.5 cups
- heavy cream 3 tbsp
- vanilla extract, for frosting 1 tsp
- pinch fine salt, for frosting 1 pinch
Nutrition summary
Carbohydrates
69 g
50%
Protein
7 g
5%
Fat
27 g
45%
Cooking steps
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1
Preheat oven to 350°F (175°C) and line two large baking sheets with parchment. This ensures signature even baking and crisp edges.
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2
In a stand mixer, cream 1 stick softened butter, 2 oz softened cream cheese, granulated sugar, and brown sugar for at least 3–4 minutes until very fluffy and light. This long creaming is key for Crumbl’s cupcake-like crumb.
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3
Beat in eggs one at a time, then mix in vanilla extract. Scrape bowl as needed.
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4
In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and sea salt. Add to wet mixture and mix on low until halfway combined.
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5
Add whole milk and mix just until a thick, scoopable dough forms—don’t overbeat. Dough should be very soft but not sticky.
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6
Portion dough into 8 large balls (about 4.5 oz each, nearly ½ cup). Shape into tall mounds and chill on a tray in the fridge for at least 45 minutes—this prevents excessive spreading and helps maintain thickness, just like Crumbl.
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7
Bake chilled dough balls for 11–13 minutes. Cookies will look puffy and slightly underdone in the center but set at the edges. Do not overbake—fudgy centers are a must for copycat accuracy.
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8
Cool cookies on tray 10 minutes, then transfer to a rack. While they cool, make buttercream: beat 1.5 sticks butter until creamy, then add powdered sugar gradually, vanilla, pinch salt, and heavy cream as needed to reach a soft, pipeable texture.
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9
Once cookies are fully cooled, pipe swirls of buttercream on top (start in the center and spiral outward for the true Crumbl look). Serve immediately or chill for a firmer swirl!
Personalized Q&A
Q. Does this actually taste like the Crumbl version?
Absolutely! This copycat uses cream cheese and cornstarch in the dough for an ultra-soft, cupcake-like center, just like Crumbl’s oversized cookie. Thoroughly whipping the butter and sugars before adding the dry ingredients ensures a fluffy, rich texture, and the tall, chilled dough mounds make for a thick, bakery-style cookie.
Q. Why did my cookies spread too thin or bake up dry?
A common culprit is skipping or shortening the dough chilling step (Step 6). Chilling helps the cookies keep their thick, puffy form just like Crumbl. Also, make sure your butter isn’t melted—softened only! Overbaking can dry the center, so pull them when they look slightly underdone.
Q. Can I substitute the cream cheese or cornstarch?
Cream cheese gives the classic moist, fudgy texture—if needed, you can use full-fat Greek yogurt, but the result won’t be quite as rich. Cornstarch keeps the crumb tender; you could use arrowroot starch in a pinch, though it’s best not to omit either for the most authentic Crumbl-style texture.
Q. How many calories and carbs are in each cookie?
Each Crumbl-sized Chocolate Cupcake Cookie contains about 550 kcal, 69g carbohydrates, 7g protein, and 27g fat. These are true bakery-style portions—share or enjoy in moderation!
Q. How should I store or freeze these cookies?
Store frosted cookies in an airtight container for up to 2 days at room temp or 5 days in the fridge. Unfrosted cookies freeze beautifully for up to 2 months—thaw and frost before serving. You can freeze unbaked dough balls as well.
