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Cookie monster cupcakes
Cookie monster cupcakes
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
User's recipe: Delicious and easy-to-make creamy mushroom pasta with garlic, butter, and Parmesan cheese. Sautéed mushrooms and garlic are combined with a creamy sauce made with butter, cream, and Parmesan cheese, then tossed with cooked pasta until well coated. Rewritten: Indulgent creamy mushroom pasta with garlic, butter, and Parmesan cheese. Sauteed mushrooms in a luscious cream sauce, tossed with pasta for a decadent meal.
Ingredients:
  • 120g butter, softened
  • 150g (2/3 cup) caster sugar
  • 4.40 gm vanilla essence or extract
  • 187.50 gm self-raising flour
  • 4.00 eggs
  • 125ml (1/2 cup) milk
  • 200g brown sugar
  • 125g butter, at room temperature
  • 300g (2 cups) plain flour
  • 4.00 gm baking powder
  • 200g (1 cup) dark or milk chocolate chips
  • 85.00 gm desiccated coconut
  • 24 white chocolate melts
  • 24 chocolate chips
  • 300g icing sugar
  • 10ml water, boiling
  • Blue food colouring, to dye
Instructions:
  • Prepare a 1/3-cup capacity muffin pan with paper-lined foil cases that are 3cm high, 5cm across the base, and 8cm across the top.
  • In a large bowl, use an electric mixer or hand-held beaters to blend the butter, sugar, and vanilla starting on low speed and increasing to high until sugar is fully mixed in. Continue beating until the mixture is pale and creamy.
  • Add the eggs one at a time while stirring. Mix in half of the flour and milk until combined, then mix in the remainder. Bake for approximately 20 minutes until cupcakes are light golden and spring back when touched. Let them cool on a wire rack.
  • Preheat the oven to 180C while you prepare the biscuits.
  • Using electric beaters, combine butter and brown sugar until smooth. Add eggs one at a time, beating well after each addition. In a separate bowl, sift together flour and baking powder, then mix into the butter mixture. Fold in choc chips. Scoop large spoonfuls of dough and form into balls. Arrange on lined baking trays, spacing them 15cm apart. Gently flatten each ball to a diameter of about 7cm and a thickness of 5-8 mm.
  • Bake in the preheated oven for 20-25 minutes until golden brown and fully cooked. Then, remove from the oven and let it cool on trays.
  • Create a small slit on the cupcake to craft the mouth.
  • Combine icing sugar, boiling water, and butter in a bowl until smooth. Add a few drops of blue food coloring. In a separate bowl, color coconut with a few drops of blue dye. Ice cupcakes and sprinkle with dyed coconut.
  • Adhere a chocolate chip onto the flat side of each white chocolate melt using icing to create the eyes.
  • Insert a cookie into the small opening, let it firm up, then store in an airtight container.

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