Learn how to make Cookie Monster cupcakes for a fun Sesame Street party! Filled with cookie pieces and a rich buttercream icing on top.

I have a theory that when you put eyes on anything, it’s made instantly cuter. You see this a lot with Halloween desserts. Throw some candy eyes in melted candy bark? It’s not only adorable, but it’s perfect for the holiday.

The eyes work for non-holiday recipes too, of course.

We’ve used candy eyeballs in a lot of recipes, like our Cookie Monster bark. And because they turned out so fun, and perfect for Sesame Street parties . . . it was time to expand the repertoire.

So – drum roll – I’m excited to share with you these Cookie Monster cupcakes!

And I believe the man himself said it best when he described cookies, and it’s fitting for these cupcakes as well.

“Me Love to Eat Cookies. Sometimes eat whole, sometimes me chew it.”
-Cookie Monster

You’ll want to shove an entire cupcake in your mouth. And maybe not chew it! That I promise you.

These moist and fluffy cupcakes are loaded with chocolate AND chocolate chip cookies! They are topped with delicious cream cheese frosting and will melt in your mouth.

You’re absolutely going to love them. They’re so tasty, everyone is going to woof them down.

Sesame Street cookie monster cupcake cut in half

Here’s what you’re going to need for these Cookie Monster cupcakes.

Ingredients

3/4 cup salted butter (1 1/2 sticks)
1/2 cup granulated sugar
2 large eggs
2/3 cup whole milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
3/4 cup crushed Chips Ahoy (about 6 cookies)

Cream Cheese Frosting

3 1/2 cups powdered sugar
6 drops blue food coloring
8 oz block cream cheese, room temperature
Candy eyes for decorating (optional)

Additional Thoughts on This Recipe

Be generous with your food coloring. The more you use, the deeper shade of blue you will end up with. I like to start with 6-8 drops and add more as needed. There is also navy blue food coloring if you want to go more in that direction.
If your frosting is too soft to pipe onto the cupcakes, add 1/2 cup of powdered sugar and whisk again.
The cupcakes may seem a little underdone when you take them out of the oven, but they will finish baking as they cool. This helps keep moisture from baking off the cupcakes and keeps them soft and spongy inside.
The milk is important to ensuring the cupcakes are moist. If you do not have milk, you can use 1/2 cup of plain Greek yogurt or sour cream.

Cupcakes topped with buttercream need to be stored in the fridge and can last for 3-5 days refrigerated.

You can also freeze them for up to three months. Store in a rigid container, then bring out and let rise to room temperature after freezing.

Get the printable recipe for these Cookie Monster cupcakes below:

Cookie Monster Cupcakes

Learn how to make the cutest cupcakes with blue frosting that are inspired by Cookie Monster!

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Prep Time: 25

Cook Time: 20

Cool Time: 20

Total Time: 1 5

Servings: cupcakes

Ingredients

3/4 cup salted butter 1 1/2 sticks
1/2 cup granulated sugar
2 egg(s) large
2/3 cup whole milk
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
3/4 cup Chips Ahoy crushed, about 6 cookies
3 1/2 cups powdered sugar
6 drops food coloring blue
8 oz cream cheese 1 block, room temperature
24 Wilton Candy Eyes 2 per cupcake

Instructions

Make the Cupcakes

[mv_schema_meta name="Cream the Butter and Sugar"]In a large mixing bowl, use an electric hand mixer to combine your salted butter and granulated sugar. Mix the ingredients on a medium speed until combined and creamy.
[mv_schema_meta name="Add the Wet Ingredients"]Add the eggs, milk, and vanilla to the mixing bowl. Use the hand mixer to whisk in the wet ingredients until the mixture is runny and a little clumpy.
[mv_schema_meta name="Add the Dry Ingredients"]Whisk the dry ingredients – the flour, cocoa powder, and baking powder – and slowly add them to the batter until just incorporated.
[mv_schema_meta name="Fold in the Cookie Pieces"]Gently fold in the cookie pieces, ensuring they are evenly distributed throughout the batter. Preheat your oven to 350 F.
[mv_schema_meta name="Add Liners and Batter to the Cupcake Pan"]Divide the batter evenly among a muffin tin lined with cupcake liners.
[mv_schema_meta name="Bake the Cupcakes"]Bake the cupcakes for 20 minutes. Once they finish baking, allow them to cool while you prepare your frosting.

Make the Frosting

[mv_schema_meta name="Mix Cream Cheese and Powdered Sugar"]Add the cream cheese and powdered sugar to a bowl. Mix until smooth.
[mv_schema_meta name="Add Food Coloring"]Add the food coloring and whisk again until combined.

Decorate the Cupcakes

[mv_schema_meta name="Frost the Cupcakes and Add Eyes"]Frost the cupcakes using a piping bag and star tip. Add two candy eyes on each cupcake to finish.

Notes

The icing was applied with a piping bag and a star tip.

Nutrition

If you enjoyed this dessert recipe, let me know in the comments. I’d also love for you to check out these other cupcake recipes:

Autumn Owls • Beach Themed • Boston Cream • Cadbury Mini Egg • Chocolate Buttercream • Chocolate Cherry • Chocolate Zucchini • Churro • Honey • Hot Cocoa • Jam Filled • Matcha • Pumpkin • Snickers • Strawberry Nutella