Updated: Sep 17
2 eggs OR two 1/4 cups of vanilla yogurt
1/2 cup (1 stick) of unsalted butter, room temperature
1 cup of cane sugar
1/2 cup milk of choice (we used almond milk)
2 1/4 cups unbleached all-purpose flour
1 teaspoon vanilla extract
1 tablespoon oil, sunflower, canola, or olive
1 teaspoon baking soda
1/2 cup cocoa powder
1 package of chocolate chips, 2 chips per cupcake
1 package of your favorite chocolate chip cookies, or homemade chocolate chip cookies
Food Allergy Friendly Cookie Options:
Try Partake chocolate chip cookies! Shop here!
Try Enjoy Life chocolate chip cookies! Shop on Amazon!
1 1/2 cup heavy cream
1/2 cup and 2 tablespoons powdered sugar
Blue food coloring - for natural food coloring, add 1/2 cup of frozen blueberries to a food processor and strain the liquid into a cup or bowl. Add the blue liquid to the divided frosting mixture and whip until combined
Preheat the oven to 350 degrees (F). Line a 12-cupcake pan with cupcake papers.
Add milk, flour, vanilla, oil, and baking soda. Beat with the mixer for about 2 minutes, until light, creamy, and fully combined.
Add the cocoa powder into the mixture and stir to combine.
Divide the batter among the 12-liners in your prepared pan, filling each cup 3/4 of the way.
Bake for 22 minutes, or until it passes the toothpick test (insert a toothpick in the center and it comes out clean). Remove from the oven and allow cooling for a few minutes. Then transfer the cupcakes to a wire cooling rack. Let the cupcakes cool fully before decorating!
Follow the frosting recipe as normal: if using the recipe above, just add all ingredients into a stand mixer or bowl, and whip until light and fluffy.
In a small bowl, add un-dyed vanilla frosting for eyes and set aside.
Dye the remaining frosting blue.
Place the frosting into a 16oz frosting bag, or your favorite frosting tool, fixed with a Wilton 2D decorating tip. Pipe frosting evenly over cupcakes.
To make the eyes, in a clean bag or frosting tool, fixed with a Wilton Round #1A decorating tip fill with the un-dyed vanilla frosting. Add two separate dollops at the top of the cupcake and place a chocolate chip in the center of the whites; I place the chocolate chips upside down so that the flat bottom is facing upwards.
For the mouth, press a cookie into the front of the frosting. If the cookies are too big, cut in half.