One look at these Cookie Monster Cupcakes and you’re mouth is going to be watering. Not only do they have chocolate drizzle and cookie dough on them, but then they’re also topped with an Oreo cookie as well.
If you’re asking me, these cupcakes are a winning choice time and time again. And if the blue frosting happens to make your mouth blue, it’s all just part of the experience!
Cookie Monster Cupcakes
- 1 box chocolate cake mix
- Ingredients as listed on the back of the cake mix box
Edible cookie dough Ingredients
- 1/4 c unsalted sweet cream butter, softened
- 1 c light brown sugar
- 1/4 c whole milk
- 1 tsp pure vanilla extract
- 1 1/4 c flour
- 1/4 c sugar
- 1/2 c mini chocolate chips
Blue Oreo Frosting
- 3 C unsalted sweet cream butter, softened
- 6 C powdered sugar
- 5-7 tbsp. heavy whipping cream
- 2 tsp. vanilla extract
- 2-4 drops of sky-blue gel food coloring
- 1 -2 drops of royal blue gel food coloring
- 1 1/2 C finely crushed Oreo crumbs 12 Whole Oreos, cut in half for topping
Chocolate Ganache Ingredients
- 1 C semi-sweet chocolate chips
- 1/3 C Heavy Whipping cream
Preheat oven as per directions on the box. Put the liners in the muffin pan. Set aside.
Following the directions add ingredients. Mix all ingredients as instructed.
Fill cupcake liners 2/3 full. Put in the oven and bake for 22 minutes. Check for doneness. (Insert a toothpick into the center of a cupcake, it should come out clean.) If they are not done, check again every three minutes until they are done.
Remove from oven and allow to cool. Transfer to a cooling rack and allow to cool completely before frosting.
Edible Cookie dough Directions
In a standing mixer, cream together the butter and brown sugar until smooth. Mix in the milk and vanilla until combined
Gradually mix in the flour and regular sugar until combined. Fold in the chocolate chips
Oreo Frosting Directions
Using a standing mixer combine the butter, powdered sugar, heavy whipping cream, vanilla, gel food coloring and crushed Oreo's and mix on medium speed until combined and smooth. Scoop frosting into the piping bag and set aside.
Chocolate Ganache Directions
Using a small pot, pour the heavy whipping cream into it and place on medium heat. Pour the chocolate chips into a medium heat safe bowl.
Once the heavy whipping cream starts to simmer, remove from heat and pour onto the chocolate chips. Allow to sit for 1 minute before whisking until smooth. Pour the chocolate ganache into the squeeze bottle.
Take the frosting piping bag and pipe a frosting on the top of the cupcake. Scoop out a tablespoon of the edible cookie dough and roll slightly into a ball. Place on top of the frosting
Drizzle chocolate ganache onto the top of the cupcakes. Place 1 half of the cut oreos on top. Enjoy!
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