Audrey Cookie Cups Inspired by Little Shop of Horrors

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Calling all Little Shop of Horrors fans! These Audrey the Venus Fly Trap cookie cups are a fun, beginner-friendly bake that captures the playful spirit of the classic musical. Built from snickerdoodle cookie cups and finished with fudge icing, buttercream leaves and teeth, and a strawberry “mouth,” these treats are easy to assemble and make an unforgettable party dessert.

I can’t take credit for the original idea — credit goes to CakedByRach on Instagram for the adorable inspiration. This version focuses on clear, simple steps and helpful tips so you can recreate Audrey cookie cups at home with confidence.

Snickerdoodle cookie cup: the delicious planter for Audrey

The base is a snickerdoodle cookie baked in a mini muffin pan to form a small cup. Fill it with a rich fudge icing (or any favorite filling), add cake or cookie crumbs for “dirt,” and top with piped buttercream leaves and vines. Finish each cookie cup with a halved strawberry, piped jagged teeth, a dab of fudge for the throat, and a red buttercream tongue. The result is cute, slightly spooky, and absolutely delicious.

Simple decorations: buttercream leaves, jagged teeth, and a red tongue

Minimal piping skills are required: a few leaf tips and a small round tip will create the leaves, vines and teeth. Use green and red buttercream, plus a bit of white for the teeth. The strawberry provides the mouth shape and color, while a little extra fudge inside gives depth and contrast.

For a visual walkthrough, look for the related YouTube video demonstration to see each step in action and how to press and pipe for the best results.

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Tools needed (suggested):

• Vegan food coloring or preferred gel colors
• Ateco leaf piping tips (or similar leaf tip)
• Small round piping tip for teeth and details
• Mini muffin pan (for baking the cookie cups)

Little Shop of Horrors — Audrey Cookie Cups

Ingredients

• Snickerdoodle cookie dough (use your favorite recipe — see your preferred snickerdoodle recipe)
• Fudge icing (about ½ batch of your favorite fudge icing)
• American-style buttercream (about ¼ batch); divide and color into green, red and white portions
• Approx. 1 cup cake or cookie crumbs for “dirt”
• 12 small strawberries, halved

Instructions

1. Prepare snickerdoodle cookie dough according to your recipe. Spoon approximately 1 tablespoon of dough into each lightly sprayed mini muffin cavity, pressing the dough against the sides to form a cup shape. See the video for a visual guide to pressing the dough evenly.
2. Bake at 350°F (175°C) for about 15 minutes, until the edges are golden. The centers may be slightly sunken; immediately after removing from the oven, press each center gently with a teaspoon to deepen the indent for the filling.
3. Allow the cookie cups to cool in the pan while you prepare the fudge icing and buttercream. Color the buttercream: green for leaves and vines, red for the tongue, and a small amount of white for the teeth.
4. Fill each cooled cookie cup with fudge filling. Sprinkle cake or cookie crumbs on top to resemble soil.
5. Pipe small leaves and vines with green buttercream around the rim. Place a halved strawberry on top so it sits like a mouth.
6. Pipe jagged white teeth along the cut edge of the strawberry. Add a small dab of fudge at the back of the strawberry half for the “throat” then pipe a red buttercream tongue extending from the strawberry for a dramatic finish.
7. Serve the same day for best texture and appearance. See the video for tips on piping and assembly.

Notes and tips

• Cookie cups can be refrigerated for a couple of days, but the strawberry tops may soften and lose visual appeal after 24–48 hours. These are best enjoyed the day they are assembled.
• If you prefer a non-dairy option, use plant-based butter and cream alternatives for the buttercream and fudge filling.
• For cleaner piping, chill the filled cookie cups briefly before adding delicate leaf decorations.
• For extra stability, chill the cookie cups after filling and before adding the strawberries, then finish the decorations just prior to serving.

If you try this recipe, please come back and let us know how it went — your feedback helps others and inspires new variations. Enjoy baking these whimsical Audrey cookie cups and have fun with the decorations!