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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.
Cookie Monster Cupcakes are Easy and Fun
Here are SugarHero, we’re major suckers for cute and whimsical cupcakes. (See our Flamingo Cupcakes, Mermaid Cupcakes, Pineapple Cupcakes, Narwhal Cupcakes, and Hamburger Cupcakes, to name just a few!) We believe desserts should be FUN, and beautiful, and if it happens to be covered in buttercream “monster fur,” that’s even better.
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 beginners and young bakers alike. 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. Let’s gooooo!
🧾 What You’ll Need
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 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!
The magic of these cupcakes is all in the decorations, so be sure to have these on hand before you begin. (Links are affiliate links and I earn a small commission from qualifying purchases.)
- Piping Bags: Wilton 12″ disposable piping bags are, in my opinion, the easiest to work with. Plus, they make clean-up a breeze!
- Wilton #233 Piping Tip:This “grass” piping tip is perfect for creating the lovable, fuzzy look of Cookie Monster’s fur.
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 below.
To Make the Blue Frosting:
- Begin by beating room temperature butter in a mixer fitted with a paddle attachment. Beat it for 2-3 minutes, until lighter in color and fluffy.
- Add the powdered sugar, vanilla, salt, and milk and mix until smooth and creamy.
- 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.
- Transfer the frosting to a piping bag fitted with a grass piping tip, or cover with plastic wrap and set aside.
To Decorate the Cookie Monster Cupcakes:
- Create the cookie dough filling according to the directions listed in my cookie dough frosting post.
- Use a sharp knife to cut a cone shape out of the top of each cupcake.
- Fill the hole of each cupcake with a generous amount of cookie dough filling.
- Place the removed cone of cake back onto the top of each cupcake to cover the filling.
- Use the grass piping tip to pipe long strands of frosting “fur” onto the top of each cupcake.
- Add two candy eyes to each cupcake.
- 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!
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!
- 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!
How to Store Cookie Monster Cupcakes
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.
❤️ More Chocolate Chip Cookie-Inspired Recipes
- Truffle-Stuffed Chocolate Chip Cookies
- Peanut Butter Banana Chocolate Chip Cookies
- Neapolitan Chocolate Chip Cookie Cake
- Deep Fried Chocolate Chip Cookie Dough
- Pumpkin Chocolate Chip Cookies
Cookie Dough Frosting
Cookie Monster 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
- 2 tsp milk
- blue gel food coloring, I recommend Americolor Blue Royal
For the cookie dough filling:
- 1.12 oz all-purpose flour, (1/4 cup)
- 3 oz unsalted butter, (1/3 cup), at room temperature
- 2 oz brown sugar, (1/4 cup), packed
- 4 oz powdered sugar, (1 cup)
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3 oz mini chocolate chips, (1/2 cup)
For the cupcakes:
- 24 cupcakes, baked and cooled
- 48 candy eyeballs
- 48 mini chocolate chip cookies
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 ot get a deep "cookie monster" blue.
- To use, transfer to a piping bag fitted with a grass tip, Wilton #133. 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:
- 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 butter/sugar mixture – microwaving the flour tends to make it lump, 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 frosting has a smooth, light texture.
- Finally, add the mini chocolate chips and stir them in. If you're not using it 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.
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.Click here to learn more about baking measurements and conversion.
About Elizabeth LaBau
I’m Elizabeth, but you can call me SugarHero! I’m a former pastry chef turned blogger, cookbook author, and baking instructor, and I consider myself sugar’s #1 fan. Learn more from my About page, or connect with me on social media: