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 cakesicles. 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.

Tips for Making Delicious Cupcakes

Before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cupcakes. If you’re interested, check them out. Otherwise scroll to the bottom.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is the main dry ingredient in this recipe. Measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes. You can also weigh the flour.

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and fluffier cupcakes. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in dense baked goods that are too firm.

Don’t Overfill the Liners

Fill liners about two-thirds full with batter. This prevents overflow and allows room for the cupcakes to rise.

Watch While Baking

Follow the suggested baking time, but also keep a close eye on your cupcakes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Transfer Immediately After Baking

Transfer to a wire cooling rack immediately after taking them out of the oven. This prevents condensation from forming on the bottom, which can make the cupcakes soggy.

Cool Before Frosting

Ensure they are completely cool before frosting. Warm cupcakes can cause the frosting to melt or slide off when applied.

Remember, practicing and experimenting will help you perfect your baking skills over time. Have fun and enjoy the process of creating delicious baked goods! 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 • Candy Corn • Chocolate Buttercream • Chocolate Cherry • Chocolate Zucchini • Churro • Honey • Hot Cocoa • Jam Filled • Matcha • Pineapple Carrot Cake • Pumpkin • Snickers • Strawberry Nutella