These moist Cookie Monster cupcakes combine Oreo-studded cake with a light, fluffy vanilla buttercream tinted bright blue. They’re simple to bake, kid-friendly, and a hit at parties for all ages.
Serve alongside other themed treats for a Sesame Street spread.
These Cookie Monster Cupcakes Are the Perfect Way to Show Your Inner Child Some Love
If you have a Cookie Monster fan to bake for, these cookie monster cupcakes are a perfect choice. They are ideal for birthdays, school events, or any celebration that needs a bit of playful charm. Like other fun designs such as Minion and Mermaid cupcakes, these are easy to make with kids and look adorable on a party table.
Ingredient Notes and Shopping Tips
- Flour: Spoon flour into the measuring cup and level with a knife instead of dipping the cup into the container to avoid overmeasuring.
- Baking powder: Replace every 6–12 months for best rise.
- Milk: Whole milk gives the most tender, moist crumb.
- Canola oil: You can substitute vegetable oil if preferred.
- Crushed Oreos: Crush by hand in a bag for a bit of texture, or use a food processor for a finer crumb.
- Royal blue gel food coloring: Gel produces a more vivid blue than liquid dyes.
- Edible eyes: If unavailable, substitute small candies like M&Ms or Skittles.
Use Unsalted Butter
I prefer unsalted butter so I can control the salt level. Salted butter varies by brand and can alter the flavor balance.
How To Make Cookie Monster Cupcakes
For the Cupcakes
- Prep: Preheat oven to 350°F and line a standard 12-cup muffin tin with paper liners.
- Cream: In a large bowl, cream together softened butter and sugar until light and fluffy. Beat in the egg, then add the oil and vanilla.
- Combine dry: Whisk together flour, salt, and baking powder. Alternately add the dry mixture and milk to the butter mixture, mixing until just combined—do not overmix.
- Gently fold in mini chocolate chips and the crushed Oreos, keeping some texture from the cookies.
- Bake: Fill liners about 3/4 full and bake 21–23 minutes, or until a toothpick inserted near the center comes out clean. Allow cupcakes to cool completely before frosting.
For the Frosting
- Cream softened butter and vanilla until smooth. Gradually add powdered sugar, mixing until incorporated. Add heavy cream a tablespoon at a time until the buttercream reaches a spreadable consistency.
- Mix in royal blue gel food coloring until you reach a bright blue shade.
- Use a small star tip or a spatula to pipe or spread the buttercream onto cooled cupcakes. Finish with two edible eyes and a half cookie tucked into the frosting for Cookie Monster’s mouth.
Tips
- Use room-temperature ingredients so everything blends smoothly and yields a tender cake.
- Do not overmix: Stir only until the flour disappears — overmixing develops gluten and makes cupcakes dense.
- How to tell when they’re done: A toothpick inserted near the center should come out clean or with a few moist crumbs. The cupcakes should spring back lightly when touched. Avoid overbaking to keep them moist.
Fill Liners Only ¾ of the Way Full
Leave room for the cupcakes to rise without spilling over the liners.
Can I Make This Into a Cake?
Yes, you can adapt the batter and decoration for a larger cake format following standard layer cake baking times and pans.
More Fun Cupcakes
Unicorn Cupcakes
Mickey Cupcakes
Chocolate Peanut Butter Cupcakes
📖 Recipe
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 Powdered 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°F and line a cupcake pan with paper liners.
-
In a large bowl, cream together butter, sugar, and vanilla until light. Add the egg and the oil, mixing until incorporated.
-
Whisk flour, salt, and baking powder in a separate bowl.
-
Gradually add the flour mixture and milk to the butter mixture, alternating and mixing until just combined. Do not overmix.
-
Fold in chocolate chips and crushed Oreos.
-
Fill cupcake liners about ¾ full and bake 21–23 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
For the Frosting
-
Cream butter and vanilla. Add powdered sugar gradually, then add heavy cream as needed until the frosting is smooth and spreadable.
-
Tint the buttercream with royal blue gel food coloring until you reach the desired shade.
-
Pipe or spread the frosting onto cooled cupcakes using a small star tip for texture.
-
Place two edible eyes on each cupcake and tuck a half cookie into the frosting to create Cookie Monster’s mouth.
Notes
Ingredient notes
- Measure flour by spooning and leveling to avoid dense cupcakes from too much flour.
- Whole milk keeps the cake moist; swap oils if needed but avoid strong-flavored oils.
- Leave some texture in the crushed Oreos for pockets of cookie in the cake.
Tips
- Bring ingredients to room temperature for best mixing and texture.
- Stop mixing as soon as the batter is combined to avoid toughness.
- Fill liners only three-quarters full so cupcakes can rise without overflowing.
- Test doneness with a toothpick; cupcakes should spring back lightly to the touch.
Nutrition
Calories: 586 kcal
|
Carbohydrates: 73 g
|
Protein: 4 g
|
Carbohydrates: 73 g
|
Protein: 4 g
