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cookie monster cupcake recipe
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5 from 9 votes

Cookie Monster Cupcakes

Cookie Monster Cupcakes: Moist oreo cupcakes decorated to look like your favorite Sesame Street character. Easy to make, and loved by all ages!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 21 minutes
Total Time 36 minutes
Servings 12 Cupcakes
Calories 586kcal
Author Krystle Smith

Ingredients

For the Cupcakes

  • ⅓ Cup Unsalted Butter Softened (About 5 Tablespoons)
  • 1 Cup White Sugar
  • 1 Egg
  • 2 Cups Flour
  • ½ Teaspoon Salt
  • 2 ½ Teaspoon Baking Powder
  • ¾ Cup Whole Milk
  • 1 Teaspoon Vanilla Extract
  • 3 Tablespoons Canola Oil
  • 1 Cup Mini Chocolate Chips
  • ½ Cup Oreos Crushed About 8 Cookies

For the Buttercream

  • 1 Cup Unsalted Butter softened
  • 2 ½ Cup Powder Sugar
  • 1 Teaspoon Vanilla
  • 3 Tablespoons Heavy Cream
  • Royal Blue Gel Food Dye
  • Edible Eyes
  • 6 Mini Chocolate Chip Cookies Halved

Instructions

  • Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.  
  • In a large bowl, cream butter, sugar, and vanilla until light and fluffy. Add egg and oil. 
  • In a large bowl whisk flour, salt and baking powder together. 
  • Gradually add flour mixture and milk until just combined. Do not over mix. 
  • Fold in chocolate chips and crushed oreos.
  • Fill cupcake liners about ¾ of the way full. Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. 

For the Frosting

  • In a large bowl, cream butter and vanilla. Add powdered sugar a little at a time. Add heavy cream as needed until you reach your desired consistency. 
  • Add a few drops of blue food coloring until you reach your desired shade. 
  • Pipe or spread onto cooled cupcakes.  I used a small star tip.
  • Add 2 edible eyes, and a chocolate chip cookie for decoration. 

Notes

Ingredient Notes
    • Flour: Measure flour by spooning it into a measuring cup and leveling it off with a knife.Do not dip your cup into the flour; you may accidentally overmeasure.
    • Milk: I always use whole milk for the moistest cake.
    • Canola Oil: You could also use vegetable oil here.
    • Crushed Oreos: I crushed mine in a plastic baggie with a rolling pin, so they still had a little texture to them. 
Tips
  1. Use room-temperature ingredients to help everything come together smoothly.
  2. Do Not Overmix: Mix until just combined. This is when the flour just disappears. Overmixing leads to a tough, dense cupcake.
  3. Fill Liners Only ¾ of the Way Full: The cupcakes will rise when baked.
  4. How To Tell When They're Done: Cupcakes are done when a toothpick inserted near the center comes out clean or with just a few crumbs. They will also spring back lightly when touched. Avoid overbaking, which can lead to a dry cake.

Nutrition

Calories: 586kcal | Carbohydrates: 73g | Protein: 4g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 76mg | Sodium: 155mg | Potassium: 150mg | Fiber: 1g | Sugar: 54g | Vitamin A: 765IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 1.9mg