Cookie Monster Cupcakes

This week, we decided to create Cookie Monster cupcakes.  Good news–we were successful!  With the help of the internet, we found some great pictures and tutorials here that we tweaked a little bit.

We used all of the same materials except the black fondant.  We just used normal black icing for the eyes.

cookie monster eyes--candy melts and black icing

Two things that stumped us for a minute: 1) we had no idea where to find “white chocolate buttons” and didn’t feel ambitious enough to go to a fancy candy store, so we used vanilla Wilton Candy Melts.

And 2) we didn’t realize until we were in the middle of the process that the coconut used in the tutorial was desiccated–not just a bag of flaked coconut.  If you’re like us, you might be wonder what the heck the difference is…with the help of a smart phone, we found out that desiccated coconut is basically dried coconut flakes.  So we improvised and emptied the bag of flakes onto a cookie sheet and popped it in the oven (heated to about 250) for a bit–make sure to check on it and stir it around to evenly dry it all, and be careful not to toast it!

 

We also modified the mouth because our cupcakes weren’t as giant as the tutorial’s.  We just made a slit in the top of each cake and jammed a cookie half in (we cut each Chip’s Ahoy in half so it wouldn’t overwhelm the rest of the monster).

To get the coconut to stick, we frosted the cupcakes first with icing that was almost the same shade of blue as the coconut, then we rolled each one in the coconut.  There’s a picture of it below.

Without further ado…the pictures really speak for themselves!