Copycat Chocolate Cupcake Cookies
Soft, moist and huge, these Copycat Chocolate Cupcake Cookies are a mix between your favorite cupcake and a cookie. With a chocolate topping and a tasty yellow cake flavored cookie, this is the cookie you won’t be able to resist!
A MASHUP OF CAKE AND COOKIE
When it comes to cookies I’m down to try pretty much anything, they are one of my favorite desserts. If you’ve ever been to Crumbl, then you may recognize these Copycat Chocolate Cupcake Cookies. They are a mix between a yellow cake and a chocolate cupcake. You have your yellow cake base as the cookie and a tasty chocolate frosting that really takes these over the top! If you are a cookie lover like I am, then you won’t be able to resist this Copycat Chocolate Cupcake Cookie recipe!
FREQUENTLY ASKED QUESTIONS:
This is really a great addition to the frosting itself as it makes it glossy. You do not have to add it, but if you don’t add it, I would add another 1/4 cup heavy cream.
To have that copycat taste, the 3 extracts are really necessary. You can easily find them all in the baking section or the cake decoration section at Walmart. If you can’t find the cake batter extract, you can find it on amazon. I would not omit any of the extracts unless you aren’t going for that copycat flavor.
They are light and crispy on the outside and soft and tender on the inside. You really get that cake and cookie texture coming through both at the same time.
These can be stored in an airtight container where they will keep for up to 3 days or in the refrigerator where they will keep for up to 5 days. They can also be frozen. Place in a freezer container and they will keep for up to 3 months. To defrost, remove from the freezer to the refrigerator or the countertop until thawed. These are best enjoyed at room temperature.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- baking powder
- salt
- unsalted butter
- granulated sugar
- eggs
- egg yolks
- cake batter extract
- almond extract
- vanilla extract
- semi-sweet chocolate baking bars
- heavy cream
- light corn syrup
- chocolate sprinkles, optional
HOW TO MAKE COPYCAT CHOCOLATE CUPCAKE COOKIES:
Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside. In a large bowl stir together the flour, baking powder, and salt, set aside.
In the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy.
Add the eggs and egg yolks one at a time, mixing the last one fully before adding the next.
Add the cake batter extract, almond extract, and vanilla extract, mix it in.
In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed.
Portion the cookie dough into 12 even-sized portions, just over 4 ounces each. Roll them into a smooth ball and place them on the sheet trays, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.
Gently press down on the cookie dough balls and flatten them out into a large flat circle.
Bake for 13-15 minutes until lightly golden brown and they appear dry in the center of the cookies. Let the cookies cool completely on the sheet trays.
While the cookies are cooling, make the frosting by placing the chopped chocolate into a large heat-proof bowl. Add the heavy cream and corn syrup to a small saucepan and bring it to a simmer, stirring occasionally. As soon as it starts to simmer, pour it over the chocolate.
Let it sit for 5 minutes then whisk it all together until smooth, it will take a while to fully come together. Let this come to room temperature until solid but pipeable, this will take a while so I suggest whisking it every few minutes to help cool it down faster. To speed up even more you can place it in the refrigerator and whisk it again every few minutes. Just be sure it does not become too cold and hard that is no longer pipeable.
Place the pipeable ganache into a pastry bag with an open star tip. Pipe rosettes on top of each cookie, but do not go all the way to the edge, we want to still see some of the cookie along the outside. Immediately add chocolate sprinkles and serve.
Enjoy!
WANT MORE DELICIOUS RECIPES?
Copycat Chocolate Cupcake Cookies
Ingredients
For the cookies:
- 4 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 egg yolks
- 1 teaspoon cake batter extract
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
For the frosting:
- 16 ounces semi-sweet chocolate baking bars finely chopped
- 14 ounces heavy cream
- ¼ cup light corn syrup
- chocolate sprinkles (optional)
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
- In a large bowl stir together the flour, baking powder, and salt, set aside.
- In the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy.
- Add the eggs and egg yolks one at a time, mixing the last one fully before adding the next.
- Add the cake batter extract, almond extract, and vanilla extract, mix it in.
- In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed.
- Portion the cookie dough into 12 even-sized portions, just over 4 ounces each. Roll them into a smooth ball and place them on the sheet trays, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.
- Gently press down on the cookie dough balls and flatten them out into a large flat circle.
- Bake for 13-15 minutes until lightly golden brown and they appear dry in the center of the cookies.
- Let the cookies cool completely on the sheet trays.
- While the cookies are cooling, make the frosting by placing the chopped chocolate into a large heat-proof bowl.
- Add the heavy cream and corn syrup to a small saucepan and bring it to a simmer, stirring occasionally. As soon as it starts to simmer, pour it over the chocolate.
- Let it sit for 5 minutes then whisk it all together until smooth, it will take a while to fully come together.
- Let this come to room temperature until solid but pipeable, this will take a while so I suggest whisking it every few minutes to help cool it down faster. To speed up even more you can place it in the refrigerator and whisk it again every few minutes. Just be sure it does not become too cold and hard that is no longer pipeable.
- Place the pipeable ganache into a pastry bag with an open star tip. Pipe rosettes on top of each cookie, but do not go all the way to the edge, we want to still see some of the cookie along the outside. Immediately add chocolate sprinkles and serve.
Notes
- These can be doubled if you’d like.
- If you do not want to add the corn syrup to the chocolate, add another 1/4 cup heavy cream.
- You can top with other toppings if you’d like or leave ungarnished.
- These can be frozen, see above on how to do that.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
