If you love the nostalgic joy of cookie dough and the comforting warmth of a freshly baked cupcake, you are in for a delicious treat with this Monster Cookie Dough Cupcakes Recipe. These cupcakes bring together everything we adore—creamy peanut butter, chewy oats, melty chocolate chips, and the colorful crunch of M&M’s—into a soft, fluffy base crowned with dreamy cookie dough frosting. Each bite bursts with fun textures and familiar flavors, making these cupcakes an instant favorite at any gathering or simply a sumptuous indulgence for yourself. Trust me, once you try this Monster Cookie Dough Cupcakes Recipe, it will quickly become a beloved classic in your baking repertoire.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays an essential role in building the rich flavor and perfect texture of our Monster Cookie Dough Cupcakes Recipe. From the creamy peanut butter to the sweet mini M&M’s, every element enhances both the taste and the playful look of this dessert.
- All-purpose flour (1 1/4 cups for cupcakes, 1/2 cup for frosting): The classic base that gives cupcakes structure and the frosting a smooth consistency.
- Baking soda (1/2 teaspoon): Helps the cupcakes rise beautifully with a light, fluffy texture.
- Salt (1/4 teaspoon in cupcakes, 1/4 teaspoon in frosting): Balances the sweetness and enhances flavors.
- Unsalted butter (1 cup total, divided): Adds richness and moisture to both cupcakes and frosting.
- Brown sugar (1 cup total, divided): Gives a deep caramel note and chewy sweetness.
- Granulated sugar (1/4 cup): Provides extra sweetness and aids in creaming for a tender crumb.
- Large eggs (2): Bind the ingredients and add moisture.
- Vanilla extract (2 teaspoons total): Infuses every bite with warm, comforting aroma.
- Creamy peanut butter (3/4 cup total): The star flavor that makes these cupcakes irresistibly rich and nutty.
- Rolled oats (1/2 cup): Introduces a chewy bite and hearty texture that sets these cupcakes apart.
- Mini chocolate chips (1/2 cup in cupcakes, 1/3 cup in frosting): Melts just enough to deliver pockets of chocolate delight.
- Mini M&M’s (1/2 cup in cupcakes, 1/3 cup in frosting): Adds bursts of color and a satisfying crunch.
- Whole milk (1/2 cup for cupcakes, 2 tablespoons for frosting): Lightens the batter and smooths the frosting for easy spreading.
- Powdered sugar (1 cup for frosting): Creates that signature cookie dough frosting sweetness while keeping it silky.
- All-purpose flour, heat-treated (1/2 cup for frosting): Ensures safe, edible flour in the frosting with no bitterness or grit.
How to Make Monster Cookie Dough Cupcakes Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to keep your treats neat and easy to handle. In a medium bowl, whisk together the flour, baking soda, and salt. This simple blend is the backbone of your cupcake’s light and tender crumb, so making sure it’s well combined sets you up for success.
Step 2: Cream Butter and Sugars
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is key because it incorporates air into the mixture, ensuring your cupcakes have that delicate, melt-in-your-mouth texture we all crave.
Step 3: Add Eggs and Flavors
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract and peanut butter. The peanut butter gives these cupcakes their signature rich nuttiness that pairs perfectly with the sweet elements to come.
Step 4: Combine Dry Ingredients and Mix in Extras
Gradually add the dry ingredients to your wet mixture, stirring just until combined to avoid overmixing, which can make cupcakes dense. Then fold in the rolled oats, mini chocolate chips, and mini M&M’s. These add a delightful chew and pops of chocolate and color that make every bite a fun surprise.
Step 5: Add Milk and Portion Batter
Stir in the milk to loosen the batter slightly — this ensures a smooth and pourable consistency, so the cupcakes bake evenly. Divide the batter evenly among your 12 cupcake liners, filling each about two-thirds of the way full to give them room to rise beautifully.
Step 6: Bake and Cool
Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cupcakes cool completely on a wire rack before moving on to the frosting — rushing this part can cause your frosting to melt and slide right off, and no one wants that!
Step 7: Make the Cookie Dough Frosting
Beat together the softened butter, brown sugar, and peanut butter until smooth and fluffy. Add vanilla, powdered sugar, heat-treated flour, and salt, beating again until the frosting turns light and airy. Add milk to reach your preferred spreading consistency, then gently fold in mini chocolate chips and mini M&M’s for that extra textural delight. Spread or pipe the frosting generously onto the cooled cupcakes.
How to Serve Monster Cookie Dough Cupcakes Recipe
Garnishes
Enhance your presentation by topping each cupcake with a mini cookie or an extra sprinkle of mini M&M’s. These small details elevate the fun factor and give a hint of the flavors waiting inside each bite.
Side Dishes
Pair these cupcakes with a cold glass of milk or a scoop of vanilla ice cream for a truly nostalgic dessert experience. If you’re serving a crowd, fresh berries or a simple fruit salad provide a refreshing contrast to the rich, peanut buttery sweetness.
Creative Ways to Present
Arrange the cupcakes on a colorful platter or a tiered cupcake stand to really showcase their vibrant M&M accents. You can also wrap individual cupcakes in clear cellophane with a tied ribbon for take-home gifts, making them perfect for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
Store leftover Monster Cookie Dough Cupcakes in an airtight container at room temperature for up to two days to keep them moist and fresh. For longer storage, refrigerate them, but be aware that refrigeration may slightly firm up the frosting.
Freezing
You can freeze these cupcakes without frosting for up to three months. Wrap each cupcake tightly in plastic wrap and place in a freezer-safe container. For best results, thaw overnight in the refrigerator before frosting and serving.
Reheating
If you like your cupcakes warm, gently microwave a refrigerated cupcake for 10 to 15 seconds. Avoid microwaving for too long to prevent the frosting from melting. Enjoy them slightly warmed for that just-baked feeling!
FAQs
Can I substitute the peanut butter in the Monster Cookie Dough Cupcakes Recipe?
Yes! If you have a peanut allergy or prefer another flavor, try almond butter or sunflower seed butter for a different twist, though it will slightly change the taste and texture.
Why do you need to heat-treat the flour for the frosting?
Since the frosting contains raw flour, heat-treating it by microwaving or baking eliminates the risk of consuming harmful bacteria, making the frosting safe and tasty to eat.
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! Regular or even chopped chocolate works fine, but mini chips distribute more evenly throughout the batter and frosting, enhancing texture and appearance.
How do I store the frosted cupcakes if I want to prepare them in advance?
Keep frosted cupcakes in an airtight container in the refrigerator for up to two days. Bring them to room temperature before serving for the best flavor and texture.
Can I double this Monster Cookie Dough Cupcakes Recipe for a larger batch?
Definitely! Just double all ingredients and bake the cupcakes in two standard muffin tins. Watch the baking time closely, as it may vary slightly with larger batches.
Final Thoughts
If you’ve been searching for a dessert that combines the chewy goodness of monster cookies with the soft, tender texture of a cupcake, this Monster Cookie Dough Cupcakes Recipe is exactly what you need. It’s fun to make, even more fun to eat, and guaranteed to be a showstopper at any celebration. Trust me, once you bake these, you’ll keep coming back for more. So grab your ingredients, preheat that oven, and start baking these joyful treats today!
Print
Monster Cookie Dough Cupcakes Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Monster Cookie Dough Cupcakes combine the rich flavors of peanut butter, chocolate chips, oats, and M&M’s into a delightful cupcake with a creamy cookie dough frosting. Perfect for dessert lovers seeking a fun and indulgent treat with a playful monster twist.
Ingredients
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
- 1/2 cup rolled oats
- 1/2 cup mini chocolate chips
- 1/2 cup mini M&M’s
- 1/2 cup whole milk
For the Cookie Dough Frosting:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup all-purpose flour (heat-treated)
- 1/4 teaspoon salt
- 2 tablespoons milk
- 1/3 cup mini chocolate chips
- 1/3 cup mini M&M’s
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners to prepare for baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring they are evenly mixed to create a consistent base for the cupcakes.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined.
- Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and creamy peanut butter for a rich, nutty flavor.
- Mix Dry Ingredients with Wet: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the batter.
- Fold in Mix-ins: Gently fold in the rolled oats, mini chocolate chips, and mini M&M’s to evenly distribute these delightful inclusions throughout the batter.
- Add Milk: Stir in the whole milk to slightly loosen the batter, ensuring it has a smooth, scoopable consistency.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full for proper rising.
- Bake Cupcakes: Bake in the preheated oven for 18–20 minutes or until a toothpick inserted in the center comes out clean, indicating they are cooked through.
- Cool Completely: Remove cupcakes from the oven and allow them to cool completely on a wire rack before applying the frosting, preventing melting.
- Prepare Cookie Dough Frosting: Beat the softened butter, brown sugar, and creamy peanut butter together until smooth and creamy for the frosting base.
- Add Remaining Frosting Ingredients: Mix in the vanilla extract, powdered sugar, heat-treated flour, and salt. Continue beating until the frosting is fluffy and well combined.
- Adjust Consistency: Add milk a little at a time until the frosting reaches the desired spreadable or pipeable consistency.
- Incorporate Mix-ins: Fold in mini chocolate chips and mini M&M’s to add texture and visual appeal to the frosting.
- Frost Cupcakes: Pipe or spread the cookie dough frosting generously onto the cooled cupcakes for a delicious finish.
Notes
- Heat-treat the flour used in the frosting by microwaving it for 1 minute, stirring every 15 seconds, or baking at 350°F for 5 minutes to eliminate any bacteria.
- For an extra fun topping, consider garnishing each cupcake with a mini cookie or additional M&M’s.
