ME WANT COOKIES…Cookie Monster Cupcakes, that is! These monstrously adorable cupcakes are decorated to look just like Cookie Monster, complete with bright blue fur, big candy eyes, and even a chocolate chip cookie! Packed with tons of chocolate chip cookie-inspired flavors and textures, these cute cupcakes can satisfy even the most monstrous cravings.

Close-up of a Cookie Monster Cupcake with a blue plate of cookies in the background.
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If you have always secretly wanted to make a Muppet-themed dessert–and honestly, who among us has not?–this Cookie Monster Cupcake tutorial is perfect for you! (Other reasons you are here may include: you have a fondness for bright blue frosting, you are irresistibly drawn to googly candy eyes, or you have a cookie and/or monster themed birthday party coming up soon!)

These Cookie Monster cupcakes are good for both beginners and young bakers. They only require a few decorating steps, and the fuzzy, chaotic nature of Cookie Monster’s appearance basically means they’re impossible to mess up. Plus, our step-by-step video and photo tutorial will show you exactly how it’s done.

More Adorable Cupcakes

Here are SugarHero, we’re major suckers for cute and whimsical cupcakes. If you love to have fun with your food too, check out our Flamingo Cupcakes, Mermaid Cupcakes, Pineapple Cupcakes, Narwhal Cupcakes, and Hamburger Cupcakes!

Three Cookie Monster Cupcakes on a white surface.

Table of Contents

🧾 What You’ll Need

Overhead shot of ingredients needed to make Cookie Monster Cupcakes.


These Cookie Monster cupcakes are made from chocolate chip cupcakes stuffed with cookie dough filling, and are adorned with blue butter cream fur, candy eyes, and mini chocolate chip cookies stuffed in their mouths! You might need to pick up a few special ingredients and tools to make them, so here’s a few things to keep in mind as you put together your shopping list. (Links are affiliate links and I earn a small commission from qualifying purchases.)

  • Cupcakes: To keep things simple, you can use any boxed or homemade recipe you like! I like to add a handful of chocolate chips to the cupcakes, to reinforce the chocolate chip cookie theme. Whatever cupcakes you use, be sure they’re baked, cooled, and ready to be filled and decorated.
  • Blue Buttercream Frosting: A simple American buttercream mixture of unsalted butter, powdered sugar, milk, salt, vanilla, and blue food coloring–the full recipe can be found in the recipe card below.
  • Americolor Royal Blue Gel Color: It can be tricky to dye your frosting a bright and vibrant shade of blue. I find that Americolor Royal Blue Gel Color will get you a deep color without any weird aftertaste.
  • Cookie Dough Filling: A big spoonful of cookie dough filling is hidden in the center of every cupcake! This is optional, so feel free to skip it if you’d like, but we love how it adds both delicious flavor and a fun element of surprise
  • Decorations: Candy eyes and mini chocolate chip cookies are must-haves to complete the total Cookie Monster look!
Two Cookie Monster Cupcakes with a white and blue napkin and crumbled cookies on the side.


The magic of these cupcakes is all in the decorations, so be sure to have these piping tools on hand before you begin. (Links are affiliate links and I earn a small commission from qualifying purchases.)

Ready to Make These?

  1. Get the recipe below 👇👇
  2. Scroll below the recipe for step-by-step photos
  3. Read important FAQs and more

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Close-up of Cookie Monster Cupcake with cookies on the side.
5 from 4 votes
These cute and fun Cookie Monster Cupcakes are stuffed with cookie dough filling and decorated to look just like little cookie monsters. They are the perfect treat for little ones and will be enjoyed by all!
Prep1 hour
Total1 hour
Yields24 cupcakes


For the frosting:

  • 8 oz unsalted butter, (1 cup), at room temperature
  • 12 oz powdered sugar, (3 cups)
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 tsp milk
  • Blue gel food coloring, I recommend Americolor Royal Blue

For the cookie dough filling (optional):

For the cupcakes:

  • 24 cupcakes, baked and cooled, see Note below
  • 48 candy eyeballs
  • 24 mini chocolate chip cookies
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To make the frosting:

  • Place the butter in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat at medium-high speed using a paddle attachment for 2-3 minutes, until light and fluffy.
  • Add the powdered sugar, vanilla, salt, and milk, add mix slowly until the sugar is moistened.
  • Then turn the speed to medium and mix for another minute, until well-combined, smooth, and creamy.
  • Add blue food coloring – start with 1-2 tsp, and mix well. Add additional coloring as desired to get a deep "cookie monster" blue.
  • To use immediately, transfer to a piping bag fitted with Wilton grass tip #233. If you're not using it immediately, press a piece of plastic wrap directly on top of the frosting so it doesn't dry out and form a crust.

To make the cookie dough filling (optional):

  • Place the flour in a microwave-safe bowl and heat at full power for 1 minute. Let it cool completely.
  • Combine the butter and brown sugar in the bowl of a stand mixer (or large bowl if using a hand mixer). Beat at medium-high speed using a paddle attachment for 2-3 minutes. The mixture should be lighter in color and fluffy by the end.
  • Stop the mixer and sift the flour over the top of the creamed mixture – microwaving the flour tends to make it lumpy, so don't skip the sifting step.
  • Add the powdered sugar, salt, and vanilla, and mix for an additional 2-3 minutes until everything is incorporated and the filling has a smooth, light texture.
  • Finally, add the mini chocolate chips and stir them in. If you're not using the filling immediately, place in a covered container or cover with plastic wrap so it doesn't dry out.

To decorate the cupcakes:

  • Use a sharp knife to cut a cone shape in the top of the cupcake. Slice off the bottom of the cone, and hollow out the hole in the cupcake a bit. Stuff with a generous spoonful of cookie dough filling, and place the top back on the cupcake.
  • Pipe long strands of blue frosting "fur" using the grass tip all over the top of the cupcake.
  • Add 2 large candy eyes, and then stick a mini cookie below, so it looks as if it's coming out of his mouth. If your cookies are on the larger side, you might want to slice them in half so they fit better.
  • Enjoy! Cupcakes can be held at room temperature for a day, or stored, well-wrapped, in the refrigerator for up to a week. For the best taste and texture, let them come to room temperature before serving.


Recipe Notes

This recipe calls for 24 baked cupcakes. I like to use a white cupcake mix and stir in some mini chocolate chips to make chocolate chip cupcakes, but you can use any boxed or homemade recipe you like. The cookie dough filling is technically optional, but it’s such a fun (and delicious!) touch, I recommend making it if possible.

Measuring Tips

Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.

Want to learn more about baking measurements and conversion?


Calories: 353kcal | Carbohydrates: 49g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 243mg | Potassium: 50mg | Fiber: 1g | Sugar: 38g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
Tried this recipe?Snap a pic and hashtag it #SugarHero. We love to see your creations on our Instagram @elabau.

Once you have all your ingredients prepped and ready to go, these absolutely adorable Cookie Monster cupcakes come together in just a few minutes! For full recipe instructions, check out the recipe card above.

To Make the Blue Frosting:

  • Beat butter: Begin by beating 8 oz room temperature butter in a mixer fitted with a paddle attachment. Beat it for 2-3 minutes, until lighter in color and fluffy.
  • Add powdered sugar, vanilla, salt and milk: Add 12 oz (3 cups) powdered sugar, 1 tsp vanilla, 1/2 tsp salt, and 2 tsp milk and mix until combined.
  • Mix until creamy: Turn mixer to medium speed and mix additional minute until frosting is smooth and creamy.
  • Slowly add food coloring: Start adding the food coloring 1-2 teaspoons at a time, mixing thoroughly after each addition. Continue to add food coloring until the frosting reaches the perfect shade of Cookie Monster blue.
  • Cover: Cover with plastic wrap and set aside while making the filling. Or, proceed to decorating the cupcakes.

To Make and use the Cookie Dough Filling (Optional but Delicious!)

  • Heat treat flour: Place 1.2 oz (1/4 cup) flour into a microwave-safe bowl. Heat on full power for 1 minute, then let it cool completely before using. (Heat treating flour in this way eliminates any concerns about consuming raw flour, which might contain potentially harmful bacteria).
  • Beat butter and brown sugar: In a large mixing bowl, beat together 3 oz (1/3 cup) unsalted butter and 2 oz (1/4 cup) brown sugar until light and fluffy.
  • Sift flour into filling mixture: The flour can get quite clumpy after being heated, so you’ll want to sift it over the butter mixture to eliminate any flour lumps.
  • Add powdered sugar, salt and vanilla: Add 4 oz (1 cup) powdered sugar, 1/2 tsp salt and 1 tsp vanilla and mix for an additional 2-3 minutes until everything is incorporated and the frosting has a smooth, light texture.
  • Mix until creamy: Mix everything together until no lumps of dry ingredients remain, and your filling is light, fluffy, and wonderfully creamy.
  • Fold in mini chips: Use a rubber spatula to gently fold in 3 oz (1/2 cup) miniature chocolate chips.
  • Cut hole in top of cupcake: Use a sharp knife to cut a cone shape out of the top of each cupcake. Trim the cone by cutting off the tip so that it looks like a small round disc.
  • Stuff with filling: Fill the center of each cupcake with a generous amount of cookie dough filling.
  • Cover the filling with cake disc: Place the trimmed cake cone back onto the top of each cupcake to cover the filling.

To Decorate the Cookie Monster Cupcakes:

  • Prepare piping bag and tip: Transfer the frosting to a piping bag fitted with a grass piping tip. I used Wilton Tip #233.
  • Pipe frosting fur: Use the grass piping tip to pipe long strands of frosting “fur” onto the top of each cupcake.
  • Place candy eyes on top: Add two candy eyes to each cupcake.
  • Press cookie over mouth: Finally, press a mini chocolate chip cookie into the frosting so that it looks like it’s sticking out of Cookie Monster’s mouth.
  • Serve and enjoy!

💭 Variations

These fun and colorful Cookie Monster cupcakes should be enjoyed by everyone! Below are a few recipe variations that will ensure that even your gluten- and dairy-free friends can enjoy these yummy cakes!

  • Make these cupcakes gluten free by using a gluten-free cake mix, a gluten-free flour blend in the cookie dough filling, and gluten-free chocolate chip cookies for decoration.
  • Create a dairy free or vegan version of these cupcakes by swapping out any butter, milk, and chocolate chips for your favorite plant-based alternatives.
  • Looking for a more generic cupcake? Turn these Cookie Monster Cupcakes into simple monster cupcakes by dying the frosting a whole rainbow of colors—not just blue. You can also try going a little crazy with the candy eyes!
Cookie Monster Cupcake with a bite taken out of it, showing the cookie dough filling inside.

💡Tips & FAQs

  • The cookie dough filling is optional, but it’s so delicious and easy to make that I recommend including it if possible!
  • Short on time? Try mixing a boxed cake mix with some chocolate chips to create your chocolate chip cupcakes.
  • Get the kids involved! The decorations on these cupcakes are so simple, that even your littlest ones can have a fun time helping you out!
  • The frosting color will deepen over time. If possible, make the blue buttercream a day ahead and store in the fridge. Don’t forget to give it a good fluff before using it!
What piping tip did you use for Cookie Monster’s fur?

You need a grass tip (also known as a multi-opening tip) to make the buttercream fur. Two common options are Wilton Tip #233 or Ateco Tip #234

What frosting is best for Cookie Monster cupcakes?

You’ll want to use a fairly stiff frosting that holds its shape when piped – frosting that is too soft won’t be able to create the textured monster fur look. The frosting in the recipe card above is an American-style frosting that’s a good consistency for piping fur and grass.

Storage Information

Any leftover cupcakes can be stored in an airtight container on the counter for 2-3 days, or in the fridge for up to a week. For the best texture, I recommend letting any chilled cupcakes come up to room temperature before serving.

Three Cookie Monster Cupcakes on a white surface with crumbled cookies scattered around it.
Photo of Cookie Monster Cupcakes with text overlay for Pinterest.

Meet Elizabeth!

Hi, I’m Elizabeth — a trained pastry chef, cookbook author, video instructor, and your new Baking BFF! I’m going to teach you everything you need to know to be a sugar hero. ❤️

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  1. These are adorable! I love the fact that you added a cookie dough filling instead of just using the chocolate chip cupcakes for these!

  2. So adorable! I can’t wait to make these for my daughter’s Sesame Street party. Thanks for the great idea!!

  3. So stinking cute and way easier than I thought! Made them for a Sunday school class of preschoolers, they loved the cookie batter surprise!

  4. Haha those are so cute. I’ve not seen this style of cupcakes for years. You’ve decorated them beautifully.