Cookie Monster Cupcakes

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.

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:

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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