Cookie Monster Cupcakes

I made these cute Cookie Monster cupcakes with Tate (for his birthday). They were really easy. I frosted chocolate cupcakes with blue frosting  and stuck on a large marshmallow that was cut in half (cut side down). Then we dipped them in a bowl of "Cookie Monster blue" sprinkles that I just happened to have in my collection - I love sprinkles and have a lot. The mouth is half of an Oreo, cut in half. Then we put black dots on to make googly eyes. Tate loved it and we had fun together. They even tasted great!

For the cupcakes I used Martha Stewart's recipe for One-Bowl Chocolate Cupcakes.

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons safflower oil

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely. Cupcakes will keep, covered, for up to three days.

Note: I didn't have safflower oil so I used canola oil instead.

Cream Cheese Whipped Cream Frosting

This is my favorite frosting (and I don't usually like frosting but this is awesome - thanks for the recipe Rebecca N.)

1 block (8 ounces) cream cheese, softened

1 cup granulated sugar

1/8 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla (and food coloring if you want it). Beat until smooth, then fold in half of the whipped cream until sugar is dissolved and frosting is smooth; fold in the rest of the whipped cream.