Remeber the crazy Cookie Monster Ice Cream I made a few weeks back? It was a butter pecan base with Oreos and cookie dough mix-ins. A bit ridiculous, but oh-so-good? Remember that? Yes, me too. I decided that ice cream shouldn’t have all the fun, so I decided to make Cookie Monster Cupcakes!
Yes, that’s right. An Oreo cookie “crust”, butter pecan cake, and cookie dough frosting.I made these cupcakes especially for my friend Morgan’s birthday. You might know him from The Kavanaugh Report. (Hey guys!)
I wanted to use a butter pecan cake recipe that included brown sugar, which I found here.
I wanted to use brown sugar for several reasons. First, brown sugar is used in butter pecan ice cream, which is what gives the ice cream its rich flavor. Also, the mollases in brown sugar will keeps cake moist. Finally, I wanted to use brown sugar because it is used in the frosting and the flavors really mingle well together.
I used an entire Oreo cookie to line the bottom of each cupcake, making a crust of sorts, like I did with my Mint Oreo Blizzard Cupakes. I don’t think it is a coincidence that Oreo cookies fit perfectly on the bottom of cupcake tins, do you?
Then, I topped the cupckaes off with a decadent eggless cookie dough that works as frosting from Sally’s Baking Addiction.
The final product is a cookie flavored party in your mouth!
These were so fun to make and assemble. They have a lot much going on, but are not hard to make. They are great for a birthday party or celebration – I think it would be really fun to dye the frosting on these cupcakes blue and make blue Cookie Monster Ice Cream for a Sesame Street themed party!
I hope you enjoy making them and eating them as much as I did!
Cookie Monster Cupcakes
For Butter Pecan Cupcakes from this recipe
2 cup flour
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup white sugar
1/2 cup light brown sugar
1 large egg
2 teaspoons of vanilla extract
¾ cup whole milk
½ cup finely chopped pecans
For Cookie Dough Frosting from this recipe
½ cup (1 stick) of unsalted butter, room temperature
¾ cup light brown sugar
1 teaspoon vanilla extract
1 + ¼ cup flour
½ teaspoon salt
¼ cup whole milk
1 cup mini chocolate chips
For Butter Pecan Cupcakes
Heat oven to 350 °. Line 24 muffin cups with paper liners. Place an Oreo at the bottom of cupcake liner.
In a medium bowl combine dry ingredients: flour, baking powder, and salt. Set aside.
Using an electric mixer or a stand mixer fit with the paddle attachment, cream butter and white sugar. Add brown sugar and beat until light and fluffy. Beat in egg. Beat in vanilla. Add about half of the dry ingredients and about half of the milk, beating slowly until blended. Blend the remaining dry ingredients the remaining milk until combined. Fold in pecans.
Fill paper liners until about two-thirds full. Bake for 14-17 minutes (be careful not to over bake!), until the cupcakes bouce back when lightly touched. Let cool completely before frosting.
For Cookie Dough Frosting
Cream butter and sugar on medium speed with an electric mixer or a stand mixer fit with a paddle attachment. Add vanilla and beat well. Stir in flour and salt until doughy. Stir in the milk and beat until fluffy. Gently fold in chocolate chips. Frost cooled cupcakes.