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Cookie Monster Cupcakes

These Cookie Monster Cupcakes are a playful, moist chocolate treat topped with vibrant blue buttercream and fun decorations—perfect for any celebration!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Cupcakes, Easy, Kids, Party
Servings: 12 servings

Ingredients

For the Cupcakes

  • 1 cup all-purpose flour
  • 2 cups granulated sugar
  • 1 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Blue Buttercream Frosting

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 4 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • Blue gel food coloring

For Decoration

  • 2 large candy eyes per cupcake
  • 1 chocolate chip cookie per cupcake cookie for decoration

Instructions

Preparing Cupcakes

  • Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  • In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • In a separate bowl, whisk together eggs, whole milk, vegetable oil, and vanilla extract until well blended.
  • Slowly add the wet ingredients to the dry ingredients, stirring gently until combined. Avoid overmixing.
  • Carefully pour boiling water into the batter; the batter will be thin, which is perfect.
  • Pour batter evenly into cupcake liners, filling each about two-thirds full.
  • Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.

Making the Frosting and Decorating

  • Beat softened unsalted butter until creamy using an electric mixer.
  • Gradually add powdered sugar, heavy cream, and vanilla extract; beat until light and fluffy.
  • Add blue gel food coloring a little at a time until desired bright blue shade is reached.
  • Fill a piping bag with frosting and pipe generous swirls onto cooled cupcakes to mimic fur texture.
  • Decorate each cupcake with two large candy eyes and a chocolate chip cookie tucked into the frosting.

Equipment

  • Muffin tin with cupcake liners
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring Cups and Spoons
  • Spatula
  • Piping bag with a large round or star tip
  • Cooling Rack

Notes

  • Mix batter only until ingredients are combined to avoid dense cupcakes.
  • Use boiling water to intensify chocolate flavor and keep cupcakes moist.
  • Frost cupcakes only after they have completely cooled to prevent melting.
  • Add blue gel coloring gradually to avoid altering frosting flavor.
  • Store cupcakes in airtight container at room temperature for up to 2 days or refrigerate for up to a week.