These past few weeks has seemingly seen Cookie Monster, from Sesame Street, along with his friends Big Bird, Elmo, Bert and Ernie, and Count von Count everywhere. They’ve been on tv trailers and even the One Show where Cookie Monster was a little ‘upset’ having had to wait for his cookie which, when he did get his jaws around it, sent crumbs all over the place!
He’s even been in the Only Crumbs Remain kitchen! OK, perhaps not Cookie Monster himself, leaving crumbs in his wake, but rather in the guise of Cookie Monster Cupcakes!
They proved to be incredibly popular at the charity bake sale, they were gone in a flash having been bought largely by those with young children.
Cookie Monster Cupcakes are nothing new, infact if you carry out a
quick Google search you’ll be presented with a host of these
amusing blue cupcakes, complete with the goofy eyes and a half eaten
cookie. They really do resemble the greedy, cookie loving, Seseme Street character!
The recipe below is a little more extravagent and naughty than most though. Our Cookie Monster Cupcake recipe not only has the ruffled buttercream fur, chocolate goofy eyes, and a half eaten cookie, but also has a full tummy in the form of chocolate chips in the sponge and a chocolate ganache piped into the centre of the baked cupcake. After all, any self resepcting Cookie Monster will surely have a tummy full of chocolate!
As mentioned above, these Cookie Monster Cupcakes are surprisingly easy to make. In fact they’re very easy to make! To share how to make a Cookie Monster Cupcake and to, hopefully, convey how easy they are to assemble I’ve attempted to shoot a video, below, which you may like to watch!
So, let’s get to it and bake Cookie Monsters with a Full Tummy of Ganache!
Hands on time: about 40 – 50 mins Cook time: 20 – 23 mins Yield: 11 or 12 Cupcakes
Muffin Sized Paper Cases
12 hole Muffin Baking Tray
Piping Nozzle with small holes usually used to create grass (not essential but ideal)
For the Sponge Batter
- 170g Butter (unsalted & softened) or Margarine
- 170g Golden Caster Sugar
- Pinch Salt
- 1/2 – 1 capful Vanilla Extract
- 3 Eggs, Large
- 2 tbsp Milk
- 170g SR Flour
- 2 handfuls Choc Chips (optional)
For the Chcolate Ganache
- 80ml Double Cream
- 80g Milk Chocolate
For the Buttercream
- 180g Butter, unsalted & softened
- 350g Icing Sugar
- Blue colour paste
- Splash Milk
For the Cookie Monster’s Eyes and Mouth
- Chocolate chips (2 for each cupcake)
- White Chocolate Drops (2 for each cupcake)
- 1 tbsp Icing Sugar
- Chocolate Chip Cookies (1 for each cupcake)
a) Rather than using white chocolate buttons and chocolate drops to create the ‘eyes’ of Cookie Monster, consider using marshamallows and a coloured water icing. b) Be aware that you may have one or two breakages when cutting the chocolate chip cookies. Off cuts of cookies could be simply eaten & enjoyed or perhaps be crushed down to be used as a bisuit base of a cheesecake. c) Use a food gel to colour the frosting rather than a liquid. d) We used Dr Oekter’s blue (vegetarian) to colour the frosting, other brands like Sugar Flair may have a better defined colour. e) The amount of colour gel needed in the frosting will depend upon the brand purchased, therefore use a little to start with adding more as necessary to achieve the depth of blue you want. f) If you don’t have a ‘grass’ piping nozzle consider using a small star nozzle to pipe the surface of the cupcake with a cluster of rosettes. Or simply spread the frosting on with a pallet knife and ruffle it up with the back of the knife to create a messy fur appearance.
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