Frosted Cupcake Top Cookies: Easy, Cakey & Irresistibly Delicious Chocolate Cake Mix Recipe
Have you ever wished you could just eat the top of a cupcake? That perfectly fluffy, moist dome generously slathered with frosting? Well, you’re in luck! Inspired by that very idea, and a recent buzz around chocolate cake mix cookies, we’re revisiting an old favorite recipe for Frosted Cupcake Top Cookies. These delightful treats capture the essence of a cupcake in a convenient cookie form, offering an incredibly soft, cake-like texture, all made incredibly easy with a secret ingredient: cake mix!
Forget complicated baking steps; these cookies are designed for simplicity without sacrificing flavor. With a cake mix as your base, you can whip up the cookie dough in no time, leaving you more energy and creativity to focus on crafting a rich, homemade chocolate frosting that truly elevates them from good to absolutely unforgettable. Get ready to indulge in cookies that taste like the best part of a cupcake, any day of the week.
The Unbeatable Ease of Cake Mix Cookies
Using a boxed cake mix as the foundation for cookies is a genius shortcut that every home baker should have in their repertoire. It’s not just about saving time; it’s about guaranteeing a consistent, delicious result every time. Cake mixes come pre-portioned with many of the dry ingredients perfectly balanced, reducing the chances of errors and making the baking process incredibly beginner-friendly. For these chocolate cake mix cookies, the mix provides that signature cakey texture we’re aiming for, allowing other ingredients like sour cream and instant pudding to enhance the moisture and richness even further.
Beyond convenience, cake mixes offer a fantastic starting point for creativity. While we’re focusing on a chocolate version today, you could easily adapt this recipe with yellow, white, red velvet, or even spice cake mixes to create a whole range of flavored “cupcake top” cookies. It’s a versatile base that makes impressive desserts accessible to everyone, regardless of their baking experience.
Achieving the Perfect Soft and Cakey Texture
As their name suggests, these are distinctly cakey cookies, designed to mimic the light, fluffy crumb of a well-baked cupcake. Unlike crisp or chewy cookies, these Frosted Cupcake Top Cookies are wonderfully soft, almost melting in your mouth. This unique texture comes from the combination of cake mix, sour cream, and instant pudding, which work together to create a moist and tender dough.
If you’re typically a fan of sturdier, chewier, or crumblier cookies, be prepared for a different, yet equally delightful, experience. The softness is intentional and key to their “cupcake top” identity. To ensure your cookies achieve this ideal texture, avoid overbaking them. They should just be set and spring back gently when lightly touched, much like a perfectly baked cupcake. This soft consistency makes them an ideal canvas for a generous layer of creamy frosting.
Cookie Size: Generously Indulgent
These aren’t your average bite-sized cookies. Our Frosted Cupcake Top Cookies are designed to be generously sized, providing a satisfying indulgence with every bite. The recipe calls for using a “generously heaping tablespoon” of dough, which is more akin to two standard tablespoons or roughly half a quarter-cup measure. This larger size not only makes them feel substantial but also gives you more surface area for that delicious homemade frosting!
When dropping the dough onto your parchment-lined baking sheets, aim for consistency in size to ensure even baking. You should comfortably fit about six of these large cookies on a standard large baking sheet, allowing enough space for them to spread slightly without merging. The larger surface also helps maintain their soft, cakey interior while the edges set beautifully.
Why These Frosted Cookies Are a Must-Try
- Effortlessly Easy: Thanks to the cake mix base, these cookies come together quickly, making them perfect for last-minute cravings or busy bakers.
- Irresistible Texture: Experience the unique joy of a soft, moist, and cakey cookie that melts in your mouth.
- Homemade Frosting Perfection: Paired with a rich, velvety chocolate frosting made from scratch, these cookies offer a gourmet taste with minimal fuss.
- Crowd-Pleaser: Ideal for parties, potlucks, or a special treat at home, these cookies are universally loved by kids and adults alike.
- Versatile: Easily customizable with different cake mix flavors or frosting variations to suit any preference.
Small Batch or Full Batch: Your Choice!
Sometimes you just need a few cookies, not a whole army of them. If the idea of these delicious Frosted Cupcake Top Cookies appeals to you, but you don’t need the full batch of 24, we’ve got you covered with a convenient half-batch version. This scaled-down recipe makes approximately 16 cookies, perfect for a smaller gathering, a thoughtful gift, or simply to satisfy a craving without too many tempting leftovers.
Preparing a small batch is just as easy as the full recipe, just with reduced quantities. It’s a great way to try out the recipe or enjoy a fresh batch without commitment to a large yield. Remember that the magic of these cookies lies in their simplicity and deliciousness, no matter the quantity!
Small Batch Ingredients (Yields approx. 16 cookies):
- 1 ½ cups cake mix (216 grams)
- ½ cup sour cream (114 grams)
- 2 large eggs
- 5 ½ tablespoons chocolate instant pudding mix (56 grams)
- ¼ cup water
- ¼ cup oil
- ½ cup chocolate chips
For the Small Batch Frosting:
- 4 tablespoons softened butter
- 1 ½ cups powdered sugar
- ¼ cup plus 2 tablespoons cocoa powder
- 2 teaspoons sour cream
- 2-3 tablespoons heavy cream
- Milk as needed
Recipe
Frosted Cupcake Top Cookies
Anna
Pin Recipe
Ingredients
For the Cookies:
- 1 box 15.25 oz chocolate cake mix (see note for recommended brand)
- 1 cup sour cream, regular (NOT low-fat for best results)
- 4 large eggs
- 1 box instant chocolate pudding mix (approx. 3.9 oz or 110 grams)
- ½ cup vegetable oil
- ½ cup water
- 1 cup dark chocolate chips (or your favorite chocolate chips)
For the Rich Homemade Chocolate Frosting:
- 1 stick butter, softened (114 grams, unsalted is preferred)
- 3 cups powdered sugar (360 grams, sifted for best results)
- ¾ cup natural cocoa powder (unsweetened, sifted)
- 1 ½ tablespoons sour cream (– add more if desired for tanginess and moisture)
- 4 to 6 tablespoons heavy cream (for creamy consistency)
- 1 teaspoons of vanilla extract
- Milk as needed (to achieve desired frosting consistency)
Instructions
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Prepare Your Baking Station: Preheat your oven to 350 degrees F (175°C). Line two to four large baking sheets with parchment paper. This step is crucial to prevent sticking and ensures easy cleanup.
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Mix the Cookie Dough: In a large mixing bowl, combine the chocolate cake mix, full-fat sour cream, eggs, vegetable oil, and water. Using an electric mixer, beat the ingredients on medium speed until the mixture is completely smooth and well-combined. Be careful not to overmix. Once smooth, gently fold in the dark chocolate chips with a spatula until evenly distributed throughout the dough.
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Scoop and Bake: Using a generously heaping tablespoon (this is roughly two tablespoons or about half of a quarter-cup measure, but not completely full), drop rounded portions of dough onto your prepared baking sheets. Space them out as they will spread a bit. Bake two sheets at a time, if possible, rotating the racks halfway through the baking time for even cooking. Bake for approximately 15 minutes, or until the cookies appear set and spring back gently when lightly touched (similar to how a cupcake would feel). Do not overbake, as this will prevent them from being super soft!
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Cool the Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes. They will be delicate when warm. After 5 minutes, carefully transfer them to a wire rack to cool completely before frosting. This prevents the frosting from melting.
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Prepare the Homemade Frosting: While the cookies cool, start on your decadent chocolate frosting. In a medium bowl, use an electric mixer to beat the softened butter until it is light and fluffy. Gradually add the powdered sugar, mixing on low speed until it is moistened by the butter. Then, stir in the cocoa powder, sour cream, and 2 tablespoons of the heavy cream. Once combined, increase the mixer speed and beat until the frosting is creamy and smooth. Finally, beat in the remaining heavy cream (adjusting for desired thickness) and the vanilla extract. If the frosting is too thick, add milk a teaspoon at a time until you reach your preferred spreading consistency. Generously spread or pipe the frosting over the completely cooled cookies.
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The Patience Step (Highly Recommended): This might be the hardest part, but it’s worth it! Once frosted, leave the cookies to sit on the counter for at least two hours. This resting period allows the flavors to meld beautifully and the cookies to achieve an even deeper, more satisfying moisture and texture. While you can skip this step if you’re in a hurry, I truly believe they taste significantly better after they’ve had a little time to sit and absorb the frosting’s goodness.
Notes
If you prefer to be precise with your ingredients or want to easily make the half batch (yielding about 12-16 cookies depending on size), using a kitchen scale to weigh out the cake mix and other ingredients is highly recommended. For the full batch, a 15.25 oz box of cake mix typically contains around 432-435 grams. For a half batch, you’d use about 216-218 grams.
Tips for Baking the Best Cake Mix Cookies
While this recipe is incredibly straightforward, a few tips can help ensure your Frosted Cupcake Top Cookies turn out perfectly every time:
- Use Room Temperature Ingredients: Especially for the sour cream and eggs in the cookie dough, and butter for the frosting. Room temperature ingredients emulsify better, leading to a smoother dough and creamier frosting.
- Don’t Overmix the Dough: Mix until just combined and smooth. Overmixing can develop gluten, leading to tougher cookies.
- Measure Accurately: While cake mix is forgiving, precise measurements for liquids and especially the pudding mix will ensure the correct texture. Consider using a kitchen scale for the cake mix and powdered sugar if possible.
- Parchment Paper is Your Friend: It prevents sticking, ensures even baking, and makes cleanup a breeze.
- Watch Baking Time Closely: Oven temperatures can vary. Start checking your cookies a minute or two before the suggested 15 minutes. They should be set around the edges and slightly soft in the center, springing back gently when touched.
- Cool Completely: Resist the urge to frost warm cookies! They need to be fully cooled to prevent the frosting from melting into a sticky mess.
- The Two-Hour Wait: As mentioned in the recipe, this step truly makes a difference in flavor and moisture. Plan ahead if you can!
Flavor Variations to Explore
One of the best things about these cake mix cookies is their versatility. Don’t limit yourself to just chocolate! Here are some ideas to inspire your next batch:
- Vanilla Dream: Use a yellow or white cake mix and pair it with a classic vanilla buttercream frosting.
- Red Velvet Indulgence: A red velvet cake mix with cream cheese frosting would be absolutely divine.
- Lemon Zest: Try a lemon cake mix with a tangy lemon glaze or a lemon-infused buttercream.
- Spice It Up: A spice cake mix, especially around the holidays, paired with a maple or brown sugar frosting.
- Mint Chocolate: Add a touch of mint extract to your chocolate frosting for a refreshing twist.
- Nutty Crunch: Fold in chopped nuts like walnuts or pecans with the chocolate chips for added texture.
- Toppings Galore: Before the frosting sets, sprinkle with sprinkles, mini chocolate chips, cocoa nibs, or even a dusting of sea salt for a sophisticated finish.
Storage and Freezing Instructions
To keep your frosted cookies fresh and delicious:
- Room Temperature: Store frosted cookies in an airtight container at room temperature for up to 3-4 days. Placing a piece of parchment paper between layers can prevent sticking.
- Refrigerator: If your kitchen is very warm or if your frosting contains dairy that might spoil quickly, you can refrigerate them. However, bring them back to room temperature before serving for the best flavor and texture. They’ll last up to a week in the fridge.
- Freezing Dough: You can scoop and freeze the unbaked cookie dough balls on a baking sheet. Once solid, transfer them to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Freezing Baked Cookies: Baked, unfrosted cookies can be frozen in an airtight container for up to 1 month. Thaw at room temperature before frosting.
- Freezing Frosted Cookies: For best results, freeze frosted cookies in a single layer on a baking sheet until the frosting is firm. Then, transfer them to an airtight freezer-safe container, separating layers with parchment paper. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Frequently Asked Questions (FAQ)
Q: Can I use low-fat sour cream?
A: While technically you could, for the best soft and cakey texture, we highly recommend using full-fat sour cream. The fat content contributes significantly to the moisture and richness of these cookies, mimicking that delicious cupcake top feel.
Q: What if I don’t have instant chocolate pudding mix?
A: The instant pudding mix is key to the cookie’s unique texture and added moisture. It helps create that desirable soft, almost dense cakey consistency. If you omit it, the cookies will still be good, but the texture will be noticeably different – likely less moist and fluffy. We suggest not skipping this ingredient for optimal results.
Q: Can I use a different kind of frosting?
A: Absolutely! While the homemade chocolate frosting is incredibly delicious, feel free to get creative. A vanilla buttercream, a peanut butter frosting, or even a simple store-bought frosting could work in a pinch. Just ensure it’s a frosting that complements chocolate.
Q: How long do these cookies stay fresh?
A: When stored properly in an airtight container at room temperature, these cookies are best enjoyed within 3-4 days. They tend to become even moister and more flavorful on the second day after the frosting has set.
Q: Can I make the cookie dough ahead of time?
A: Yes, you can! The cookie dough can be prepared and stored in an airtight container in the refrigerator for up to 2-3 days. When ready to bake, let it come to room temperature for about 15-20 minutes to make it easier to scoop.
Your Turn: Share Your Cupcake Top Cookie Experience!
There’s something truly special about these Frosted Cupcake Top Cookies – they combine the best of both worlds: the ease of a cookie and the indulgent texture of a cupcake. They’re a testament to how simple ingredients can create something extraordinary. We encourage you to try this recipe and experience the soft, cakey, chocolatey goodness for yourself. Whether you’re baking for a special occasion or just a cozy night in, these cookies are sure to bring smiles.
If you do try this delightful recipe, we would absolutely love to hear from you! Please share your thoughts in the comments below. What did you think of the texture? Did you try any exciting variations? And most importantly, what kind of cake mix did you use? I’ve personally had great success with a 15.25 oz box of Betty Crocker Triple Chocolate Cake Mix, but any standard chocolate cake mix from your favorite brand should work perfectly. Happy baking!