Surprise Cookie Monster Cupcakes

Summary

Prep Time	1 hr
Cook Time	20 mins
Total Time	1 hr 20 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the topping:

150 g butter, soft
150 g powdered suar
1 packet vanilla sugar
some vanilla flavor, dosed as desired
some food coloring, blue
200 g cream cheese
12 small biscuit (s) (mini chocolate cookies)
24 piece (s) sugar decoration (sugar eyes), edible, alternatively chocolate drops

Instructions

For the dough, first coarsely chop the children`s chocolate. Preheat the oven to 160 degrees circulating air. Now whip the soft butter with the sugar and vanilla sugar until creamy. Then stir in the eggs and the aroma (I always use half a small dropper bottle of aroma, e.g. from Ruf). Then mix the flour with the baking soda, salt and baking powder and stir in alternately with the buttermilk. If the dough is still too firm, just add a little more buttermilk or normal milk. Now fold in the children`s chocolate. Pour a tablespoon of batter into the wells of a 12-cup muffin pan and place a chocolate candy in the middle. Then distribute the rest of the dough on the chocolate candy. Bake on the middle rack for about 20 minutes.
The topping can be prepared while the muffins are in the oven or are cooling down afterwards. To do this, briefly stir the soft butter until creamy and then work it with the powdered sugar and vanilla sugar to form a smooth mass. Then stir in the cream cheese and the vanilla flavor. Then color Cookie Monster blue with blue food coloring. Now put the mixture in the refrigerator for about 1 hour or put it in the freezer for half an hour.
When the muffins have cooled completely, take them out of the mold and cut a wedge into each one. Put a cookie in this and apply the cream in tuffs around the outside. This works best with a star attachment on the piping nozzle. Finally, place the sugar eyes on the cream. Place the muffins in the refrigerator until ready to be eaten.
The cupcakes can also be prepared a day in advance, as the cream does not dry them out. It is best to use a firm butter brand and a firmer cream cheese, so the cream will be nice and firm when refrigerated, does not run and is easier to apply.

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