Crumbl Chocolate Cupcake Cookies (Vanilla Cookie with Chocolate Frosting Copycat)
Thick, soft vanilla sugar cookies topped with a rich swirl of chocolate fudge frosting and finished with chocolate sprinkles—just like the iconic Crumbl Cookies Chocolate Cupcake Cookie. These bakery-style cookies are buttery, tender, and perfectly balanced with a smooth, chocolatey topping for a true Crumbl copycat experience.
Servings 10 large cookies
Calories 360kcal
Cost $8 for entire recipe
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheet
- Parchment paper
- Large cookie scoop (¼ cup size)
- piping bag
- Large round or star piping tip
Ingredients
Vanilla Sugar Cookie Base
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg
- 1 large egg yolk
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
Chocolate Fudge Frosting
- 10 tablespoons unsalted butter softened
- ⅓ cup cocoa powder
- 2¼ cups powdered sugar
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- Chocolate sprinkles
Instructions
Make the Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat the butter, granulated sugar, and powdered sugar for 2–3 minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Mix until smooth and fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Do not overmix.
Shape
- Scoop large dough balls (about ¼ cup each). Roll smooth and gently flatten into thick discs.
Bake
- Bake for 9–10 minutes, until the edges are set and the centers are still soft.
- Immediately after baking, gently press the tops to create a smooth, flat surface.
- Let cookies cool for 15–20 minutes before frosting.
Make the Frosting
- Beat the butter until smooth and creamy.
- Add cocoa powder and powdered sugar gradually, mixing until combined.
- Add heavy cream, vanilla extract, and salt. Beat until thick, smooth, and pipeable.
Frost
- Pipe a thick swirl of chocolate frosting onto each cookie.
- Top with chocolate sprinkles.
Notes
- Do not overbake the cookies—remove them from the oven when the edges are set and the centers still look soft. This is key to achieving that signature Crumbl soft, slightly underbaked texture.
- Use room temperature butter, egg, and egg yolk for a smooth, evenly mixed dough and consistent cookie texture.
- Cornstarch is essential for creating a tender, bakery-style crumb. Do not skip it or the cookies may turn out more firm than intended.
- Measure flour carefully using the spoon-and-level method. Too much flour will make the cookies dry and cakey instead of soft and dense.
- For authentic Crumbl-style cookies, keep the dough balls large (about ¼ cup each). Smaller cookies will not have the same thick, soft center.
- Gently press the cookies immediately after baking to create that smooth, flat surface that Crumbl cookies are known for.
- Allow the cookies to cool slightly before frosting. If they are too warm, the frosting will melt; if fully cooled, the frosting will hold a perfect swirl.
- Beat the frosting until thick, smooth, and fluffy. It should hold its shape when piped but still be soft enough to spread slightly.
- If the frosting is too thick, add a small amount of heavy cream (1 teaspoon at a time). If too thin, add a bit more powdered sugar.
- These cookies can be served slightly warm or at room temperature, but the most authentic Crumbl experience is when they are just slightly warm with soft centers.