Cookie Monster cupcakes

Today’s post is brought to you by the letter ‘c’, for Cookie Monster and for cupcakes. Cookie Monster loves cookies, nom nom nom! And I happen to love cupcakes so we’d make a great couple.

These Cookie Monster cupcakes are amazing for several reasons:

  1. a classic yummy vanilla cupcake
  2. there’s an Oreo at the bottom!!!
  3. a scoop of cookie dough in the middle!!!
  4. and even more Oreos crushed up in the frosting!!!


I wish I could say I had dreamt up these little dudes, but that honour belongs to Confessions of a Cookbook Queen. The only difference is I made my own cupcakes vs. using a box mix. You can head over to her blog for the recipe or try mine (my quantities have been adapted to make more cupcakes.) Either way, the result will be delicious!

For the cupcakes (all 36 of them)


36 Oreos
190g butter, cut into cubes and softened
1½c sugar
3 eggs
¾c self raising flour
½c + 2 tablespoons flour
¾c milk
1 teaspoon vanilla extract


Preheat your oven to 180°C. Line 3 x 12c muffin tins with cupcake cases and pop an Oreo in the bottom of each one.
Sift the flours together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy. Scrape down the sides of the bowl when necessary.
Add the eggs one at a time, mixing well in between.
Combine the milk and vanilla extract. Add the flours in 4 parts, alternating with the milk mixture. Make sure everything is well incorporated.
Fill each cupcake case about 2/3 full and bake for about 20 minutes, or until a skewer comes out clean. Remove from the oven and cool completely.

For the cookie dough frosting


150g butter, cut into cubes and softened
1c brown sugar
1 1/3c icing sugar
1 teaspoon vanilla extract
4 teaspoons cream
¾c chocolate chips


In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together until smooth and creamy.
Add the vanilla extract and cream and beat until fluffy. Fold in chocolate chips, and refrain from the eating the whole bowl.


For the cookies and cream frosting


300g butter, cut into cubes and softened
1 teaspoon vanilla extract
1/3c cream
5½c icing sugar
14 Oreos
Blue food colouring
72 large candy eyes
18 mini chocolate chip cookies, cut in half


Remove the filling from the Oreos, place the cookies in a food processor and blitz until they’re a fine powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream and vanilla together until smooth.
Slowly add the icing sugar, and when it is all added, increase the speed to medium-high and beat for 2 minutes. You may need to add more cream if the mixture is too stiff.
Add the blue food colouring and mix well.
Fold in the crushed Oreos.

To assemble 

Using a melon baller, scoop out a bit of the center of each cooled cupcake and fill with about 1 teaspoon of the cookie dough frosting.


Using a large piping bag fitted with a large plain tip (I used Ateco 809), pipe frosting onto each cupcake. Decorate with candy eyes and half a mini cookie.

Processed with VSCO with g6 preset

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