Copycat Crumbl Hostess Cupcake Cookies
Rich, chocolate bakery-style cookies topped with a creamy filling, smooth chocolate glaze, and that signature white swirl—just like the classic cupcake, but in cookie form.
Ingredients
For the Chocolate Cookies
- 2½ cups cookie base mix
- ¾ cup butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder replace equal amount of mix
- ½ cup chocolate chips optional, for extra richness
For the Cream Filling
- ½ cup butter softened
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons milk
For the Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 2 tablespoons butter or heavy cream
For the Signature Swirl
- ½ cup powdered sugar
- 1 –2 teaspoons milk
Instructions
Make the Dough
- Preheat oven to 350°F.
- In a large bowl, combine 2¼ cups base mix (reduced to account for cocoa), butter, eggs, vanilla, and cocoa powder.
- Mix until a soft chocolate dough forms.
- Fold in chocolate chips if using.
Shape & Bake
- Scoop large portions of dough (about ¼ cup each).
- Roll into balls and gently flatten slightly.
- Place on a lined baking sheet.
- Bake for 10–12 minutes, until edges are set and centers remain soft.
- Cool completely.
Make the Cream Filling
- Beat butter until smooth.
- Add powdered sugar, vanilla, and milk.
- Mix until light and fluffy.
Make the Chocolate Glaze
- Melt chocolate chips with butter or cream (microwave in 20-second intervals, stirring until smooth).
- Assemble
- Spread or pipe cream filling onto each cooled cookie.
- Spoon or spread chocolate glaze over the top.
- Let set slightly.
Add the Signature Swirl
- Mix powdered sugar with milk to create a thick white icing.
- Pipe a simple swirl across the top of each cookie.
Notes
- Replace part of the mix with cocoa for a deep chocolate flavor
- Keep cookies thick—don’t over-flatten
- Let glaze set before adding swirl for that classic look