Description
Delicious and fun Cookie Monster Oreo Cupcakes topped with creamy buttercream frosting and decorated with candy eyes and mini cookies.
Ingredients
Scale
- 75 grams unsalted butter, softened
- 200 grams granulated sugar
- 1 large egg
- 250 grams all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 180 millilitres whole milk
- 1 teaspoon vanilla extract
- 3 tablespoons canola oil
- 175 grams mini chocolate chips
- 100 grams Oreo cookies, crushed (about 8 biscuits)
- 225 grams unsalted butter, softened (for frosting)
- 310 grams powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 45 millilitres heavy cream
- Royal blue gel food dye, as needed
- 24 edible candy eyes
- 6 mini chocolate chip cookies, halved
Instructions
- Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream butter, sugar, and vanilla extract until light and fluffy. Beat in egg, followed by canola oil.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Gradually add dry ingredients to the wet mixture, alternating with milk, mixing until just combined. Do not overmix.
- Gently fold in mini chocolate chips and crushed Oreo biscuits, retaining some texture.
- Divide batter evenly among liners, filling each about 75% full. Bake for 21-23 minutes, or until a toothpick inserted in the centre comes out clean.
- Allow cupcakes to cool in the pan for several minutes, then transfer to a wire rack to cool completely before decorating.
- In a large bowl, beat softened butter and vanilla extract until creamy. Add powdered sugar gradually, then mix in heavy cream until desired consistency is reached.
- Add royal blue gel food dye, mixing until you achieve a rich blue shade suitable for decorating.
- Pipe or spread frosting onto cooled cupcakes using a star tip for texture. Place two edible eyes and half a mini chocolate chip cookie onto each for facial features.
Notes
- Make sure the butter is at room temperature for easy creaming.
- Do not pack the flour; lightly spoon it into the measuring cup for accuracy.
- Use high-quality vanilla extract for the best flavor.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 30g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg