Cookie Monster Cupcakes

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 (7oz jar Marshmallow fluff

• Baking & Spices

  • 1/4 tsp Almond extract
  • 1 box Chocolate cake mix
  • 1 Food coloring, blue
  • 1 1/2 cup Powdered sugar

• Oils & Vinegars

  • 1/2 cup Oil

• Bread & Baked Goods

  • 24 Cupcake liners, white

• Snacks

  • 1 package Chips ahoy cookies, miniature

• Dairy

  • 1 cup Butter
  • 1 cup Buttermilk

• Desserts

  • 2 packages Candy eyeballs, large

Found on cupcakediariesblog.com

Description

Ingredients

• 1 box chocolate cake mix
• 1 c. buttermilk
• 1/2 c. oil
• 3 eggs
• 24 white cupcake liners
• 2 packages large candy eyeballs
• 1 package miniature Chips Ahoy Cookies
• 1 c. butter, softened but not to room temperature
• 1 1/2 c. powdered sugar
• 1 (7oz) jar marshmallow fluff
• 1/4-1/2 tsp. almond extract
• blue food coloring

Directions

• Preheat oven to 350°F. Place cupcake liners into muffin cups.
• Place cake mix in the bowl of an electric stand mixer. Add buttermilk, oil, and eggs. Mix to combine well.
• Fill cupcake liners 2/3 full and bake for 15-17 minutes. Remove from oven and set cupcakes on cooling rack to cool.
• Prepare the frosting by placing the butter in a medium/large bowl. Beat the butter with a mixer until nice and fluffy. Add a small amount of food coloring.
• Add the powdered sugar about a 1/2 c. at a time till well combined with the butter. Then add the almond extract and marshmallow fluff. Add more food coloring if a darker blue is desired.
• Place the frosting in a 16oz frosting bag fixed with a Wilton 1M star tip. Pipe frosting evenly over cupcakes in a swirl motion and top with two candy eyeballs. Then press a cookie into the front of the frosting.