Preheat the oven to 220ºC. In a bowl, mix the flour, sugar, milk, olive oil, egg, baking powder, vanilla, and a pinch of salt. Combine all the ingredients well.
Place in a previously greased cupcake mold (tip: using cupcake liners makes them look nicer). Put in the oven at 220ºC for approximately 20 minutes (until a toothpick comes out clean).
For the frosting, beat the butter with the powdered sugar in the mixer (cover the bowl to avoid splattering). Once everything is well mixed, add all the cream cheese. Beat for a few minutes until soft and creamy. Add a little food coloring and mix well. On a separate plate, dye the shredded coconut with a few drops of food coloring until it reaches the desired color.
Take the cupcake, spread with blue icing, and then coat with the coconut. To assemble the eyes, attach the dark chocolate chips to the white chocolate buttons using cream cheese. Insert into the cupcake.
To place the Chips Ahoy cookie, make a cut where you want to put the mouth. Insert the cookie broken in half.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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