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Cookie Monster Cupcakes

Fun and easy Cookie Monster Cupcakes using either homemade or store-bought bases! Full gram measurements and creative decorating options make them perfect for any baker.
Print Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 290 kcal

Equipment

  • Muffin tin
  • Cupcake liners
  • Electric hand mixer or stand mixer
  • Mixing bowls
  • Rubber spatula
  • Frosting piping bag (16oz)
  • Large star tip (Wilton 1M or similar)

Ingredients
  

For the Cupcakes

  • 1 box approx. 432g chocolate cake mix
  • 240 ml buttermilk or 1 cup
  • 120 ml vegetable oil or 1/2 cup
  • 3 large eggs about 150g
  • 24 cupcake liners
  • 2 packs large candy eyeballs about 48 pieces
  • 1 pack mini cookies approx. 200g

Blue Buttercream Frosting

  • 227 g unsalted butter softened or 1 cup
  • 190 g powdered sugar or 1 : 1/2 cups
  • 198 g marshmallow fluff
  • 1/2 teaspoon almond extract
  • Blue food coloring

Instructions
 

  • Preheat oven to 350°F (175°C). Line muffin tins with cupcake liners.
  • Combine cake mix, buttermilk, oil, and eggs in a large bowl. Beat for 2 minutes.
  • Fill liners 2/3 full and bake for 15–17 minutes. Cool completely.
  • Beat butter until light and fluffy (about 2-3 minutes). Gradually add powdered sugar.
  • Mix in marshmallow fluff, almond extract, and blue food coloring until fully blended.
  • Transfer frosting to a piping bag with a star tip. Pipe onto cupcakes.
  • Place two candy eyeballs on each cupcake and tuck a mini cookie into the frosting.

Notes

  • Store cupcakes covered at room temperature for up to 2 days, or refrigerate if longer.
  • For a shortcut, use store-bought chocolate cupcakes and canned frosting tinted blue.
  • Feel free to swap out mini chocolate chip cookies with mini Oreos!
Keyword Cookie Monster Cupcakes