Fudgy Chocolate Cookies with Fluffy Chocolate Buttercream
Kitchies! You know that feeling when you bite into a rich, fudgy chocolate cookie, and it melts in your mouth like a dream? Now, imagine that cookie topped with the creamiest, most luscious chocolate buttercream—a swirl so smooth it’s like a cupcake met a cookie and created pure magic. That’s exactly what these Crumbl Copycat Chocolate Cupcake Cookies bring to the table!
They have a thick, chewy brownie-like texture with a deep chocolate flavor, thanks to both cocoa powder and melted chocolate. The frosting? It’s light, fluffy, and packed with just the right amount of chocolatey goodness—just like a classic cupcake. Whether you’re baking for a party, a chocolate craving, or just because every day deserves cookies, these will be your new obsession.
Why You’ll Love These Crumbl Chocolate Cupcake Cookies
✔️ Soft and fudgy like a brownie, but in cookie form
✔️ Topped with fluffy chocolate buttercream frosting
✔️ Tastes just like the Crumbl favorite, but homemade!
✔️ Easy to make with simple pantry ingredients
✔️ Perfect for chocolate lovers, birthdays, or anytime indulgence
Cuisine: American | Servings: 12 large cookies
Tips for the Best Copycat Crumbl Chocolate Cupcake Cookies
- Use room-temperature butter for both the cookies and frosting—it makes everything smoother!
- Don’t overbake the cookies; they should look slightly underdone in the center when you pull them out.
- For extra chocolate flavor, add a teaspoon of espresso powder to the cookie dough.
- Want extra fudginess? Stir in chocolate chips to the dough.
- For a bakery-style finish, chill the dough for 30 minutes before baking for a thicker cookie.
Substitutions and Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Dairy-Free: Swap butter for vegan butter and use almond or coconut milk in the frosting.
- Extra Decadent: Add a drizzle of melted dark chocolate on top for extra indulgence!
- White Chocolate Version: Swap the chocolate buttercream for white chocolate buttercream for a cookies-and-cream twist.
Make a Healthier Version
- Swap half the butter with unsweetened applesauce in the cookies.
- Reduce sugar by ¼ cup and add a tablespoon of maple syrup for natural sweetness.
- Use dark chocolate cocoa powder for a richer, less sweet flavor.
And there you have it!
A batch of Crumbl Copycat Chocolate Cupcake Cookies that taste just like the real thing, but made right in your own kitchen. Thick, chewy, and topped with the dreamiest chocolate frosting—these will disappear FAST!
🍫 Are you ready to bake a batch? Let me know how they turn out! 🍪✨
Relevant Categories:
Desserts, Cookies, Copycat Recipes, Chocolate Treats, Party Snacks
Tags:
Crumbl chocolate cupcake cookies, copycat Crumbl cookies, fudgy chocolate cookies, Crumbl recipes, chocolate desserts
Frequently Asked Questions
1. Can I make these cookies ahead of time?
Yes! Store unfrosted cookies in an airtight container for up to 3 days.
2. How do I store leftovers?
Keep frosted cookies in the fridge for up to 4 days. Let them come to room temperature before serving.
3. Can I freeze these cookies?
Absolutely! Freeze unfrosted cookies for up to 3 months. Frost after thawing.
4. Can I use store-bought frosting?
Yes, but homemade chocolate buttercream gives the best flavor!
5. What’s the best cocoa powder to use?
Dutch-process cocoa gives a deeper chocolate flavor, but any high-quality cocoa powder works.
6. How can I make the frosting thicker?
Add more powdered sugar (1 tablespoon at a time) until desired consistency.
7. Can I make these into mini cookies?
Yes! Use 1 tablespoon of dough per cookie and bake for 8-9 minutes.
🍫 Enjoy your homemade Crumbl Chocolate Cupcake Cookies! Let me know if you try them! 🧁
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Crumbl Copycat Chocolate Cupcake Cookies
Description
You know that feeling when you bite into a rich, fudgy chocolate cookie, and it melts in your mouth like a dream? Now, imagine that cookie topped with the creamiest, most luscious chocolate buttercream—a swirl so smooth it’s like a cupcake met a cookie and created pure magic.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup semisweet chocolate, melted
For the Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup unsweetened cocoa powder
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional):
- Chocolate sprinkles
- Mini chocolate chips
- A drizzle of melted chocolate
Instructions
Step 1: Make the Chocolate Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture, mixing until combined.
- Stir in the melted semisweet chocolate to create a rich, fudgy dough.
- Scoop large 2-tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until set but still soft in the center. Let cool completely before frosting.
Step 2: Make the Chocolate Buttercream
- In a mixing bowl, beat butter until smooth and creamy.
- Slowly add powdered sugar and cocoa powder, mixing on low speed.
- Add heavy cream, vanilla extract, and a pinch of salt, then beat on high speed for 2 minutes until fluffy.
Step 3: Assemble the Cookies
- Using a piping bag (or a spoon), swirl chocolate buttercream onto the cooled cookies.
- Sprinkle with chocolate sprinkles or mini chocolate chips for extra texture.
- Let the frosting set for a few minutes, then enjoy!
