I haven’t tried the Chocolate Cake Mix Cookies from Crumbl, but I saw a picture of them and they reminded me of this old recipe I posted years back for Frosted Cupcake Top Cookies. The cookies were inspired by the best part of the cupcake, which is of course the top. They’re cake mix based creation, which means they’re super easy. You can throw them together fairly quickly and have more time to focus on a good, scratch frosting.
These cookies are large, but not overly so. The recipe says to use a generously heaping tablespoon, which is more like two tablespoons or half a quarter cup measure. You should be able to fit at least six on a large, parchment covered baking sheet.
Cupcake Top Cookies Texture
As the name implies, these are cakey cookies. They’re very soft, so if you need a sturdier, crumblier cookies you may want to try a different recipe.
Small Batch Version
If the cookies sound good to you but you don’t need a full batch, here’s a half batch version that makes about 16 cookies
- 1 1/2 cups cake mix (216 grams)
- 1/2 cup sour cream (114 grams)
- 2 large eggs
- 5 1/2 tablespoons chocolate instant pudding mix (56 grams)
- 1/4 cup water
- 1/4 cup oil
- 1/2 cup chocolate chips
- 4 tablespoons softened butter
- 1 1/2 cups powdered sugar
- 1/4 cup plus 2 tablespoons cocoa powder
- 2 teaspoons sour cream
- 2-3 tablespoons heavy cream
- Milk as needed
Frosted Cupcake Top Cookies
- 1 box 15.25 oz chocolate cake mix (see note)
- 1 cup sour cream, regular NOT low fat
- 4 large eggs
- 1 box instant chocolate pudding mix (110 grams)
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 cup dark chocolate chips
- 1 stick butter, softened (114 grams)
- 3 cups powdered sugar (360 grams)
- 3/4 cup natural cocoa powder unsweetened
- 1 1/2 tablespoons sour cream — more if desired
- 4 to 6 tablespoons heavy cream
- 1 teaspoons of vanilla extract
- Milk as needed
- Preheat oven to 350 degrees F. and line two to four baking sheets with parchment paper.
- In a large bowl, combine cake mix, sour cream, eggs, oil, and water and beat with an electric mixer until smooth. Stir in chocolate chips.
- Using a generously heaping tablespoon (or you can scoop with a quarter cup measure, but not fill it completely) drop dough onto baking sheets. Bake two sheets at a time, switching racks halfway through, for about 15 minutes or until cakes appear done (they should spring back like cupcakes).
- Let cool for about 5 minutes, then carefully transfer to a wire rack to cool completely.
- Prepare frosting. With an electric mixer, beat the butter until soft. Add the sugar and stir until it is moistened by butter. Stir in the cocoa, sour cream and 2 tablespoons of the cream. Mix on low, then increase speed and beat until creamy. Beat in remaining cream and vanilla. Add milk a few teaspoons at a time until you reach the consistency you like. Spread over cookies.
- Now this is the hard step. Leave the cookies alone for two hours. Just let them sit on the counter. You can skip this part if necessary, but I really thought they tasted better after they’d sat around for a bit.
If you try the Cupcake Top Cookies, I’d love to know what you think and what kind of cake mix you used.
I made these with a 15.25 oz size box of Betty Crocker, but I think any brand would do.