Ingredients

Cupcakes

  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 125g unsalted butter, softened
  • 2 large eggs
  • 375ml of milk
  • 125ml vegetable oil
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
  • Chocolate sauce

Frosting

  • 1 batch Swiss meringue buttercream frosting
  • 6 drops blue food gel

Cookies

  • 200g plain (all-purpose) flour
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • 125g unsalted butter, at room temperature
  • 90g granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 470 g dark chocolate chips
  • 110g packed brown sugar
  • Candy eyes

Steps

Cupcakes

  1. Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven.
  2. Line a cupcake tin with cupcake liners.
  3. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
  4. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  5. Add the eggs, milk, oil, Greek yogurt (which helps keep the cake moist) and vanilla. Mix on low speed until no dry ingredients are showing. Scrape down the bowl, add the chocolate chips and fold through.
  6. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  7. Bake for 30 min. If they’re not baked after 30 min, bake for an extra 10 min at a time until a toothpick inserted comes out clean.
  8. Allow them to cool completely on a wire cooling rack before frosting.
  9. Core the centre of each cupcake and fill it with chocolate sauce.
  10. Fit the end of a piping bag with a large round tip and frost a bulb of frosting on top.
  11. Dip it into some chopped cookies.
  12. Add the cookie monster cookie in the coated bulb of frosting to finish.

Frosting

  1. *Make a day in advance if possible
  2. Add the blue food gel to the frosting and mix until well combined.

Cookies

  1. Preheat the oven to 180°C. Line 2 baking sheets with parchment paper.
  2. In a bowl, sift together the flour, baking soda and salt. Beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended.
  3. Slowly add the flour mixture and mix just until incorporated. Stir in the chocolate chips.
  4. Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets.
  5. Spacing the dough mounds 2 inches (5 cm) apart.
  6. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 30 cookies.
  7. Fit the end of a piping bag with a grass tip.
  8. Fill it with blue frosting and pipe hair on the cookies.
  9. Add some candy eyes on top.
  10. Make cookie monster look cross eyed.