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
Scale
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.
