Cookie Monster Cupcakes

Ingredients for 12 servings:

• 150 g sugar
• 1 ½ tsp vanilla sugar
• 280 g flour
• 1 ½ tsp baking soda
• 1 pinch of salt
• 100 g butter, soft
• 1 egg(s)
• 250 ml buttermilk
• 2 small apples, approx. 200g
• 2 tbsp sugar
• 2 tsp cinnamon powder
• 25 g sugar
• 1 tsp cinnamon powder
• 1 ½ tsp vanilla sugar
• 400 g cream
• 2 packs of cream stiffener
• 1 pack of food coloring, blue
• 3 tbsp powdered sugar
• 24 pieces of chocolate (chocolate drops)
• 100 g white chocolate coating
• 12 cookies (mini cookies)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

with apple-cinnamon dough

Peel, quarter, core, and dice the apples into very small cubes. Place them in a bowl and mix with 2 tablespoons of sugar and 2 teaspoons of cinnamon. Mix 280g flour, 150g sugar, 1.5 teaspoons of baking soda, 1 pinch of salt, 100g softened butter, 1 egg, 250ml buttermilk, and 1.5 teaspoons of vanilla sugar in a bowl until a smooth batter forms. Then add the apples and fold in. Fill paper baking cups 3/4 full of the batter (best placed in a muffin tin). Mix 25g sugar with 1 teaspoon of cinnamon and spread it on the unbaked muffins. Bake the muffins in a preheated oven at 200°C (top/bottom heat) for about 20 minutes, remove from the oven, and let cool completely. Add the vanilla sugar and powdered sugar to the cream and beat with a mixer until semi-stiff. Then add 2 packets of cream stabilizer and the food coloring and beat until stiff. Refrigerate. Melt the white chocolate coating in a double boiler and use a piping nozzle to make small, round blobs (for the eyes) on a piece of baking paper. Immediately place a chocolate drop on each blob and refrigerate. Once the muffins have cooled, cut a small wedge into each muffin and insert a mini cookie into each one. Then, using a piping nozzle, pipe the blue cream onto the muffins and around the mini cookie in a “fur-like” pattern. Finally, add the eyes to the blue cream. Refrigerate until ready to serve.