Description
Delight in these Monster Cookie Dough Cupcakes, combining moist peanut butter-infused cupcakes with a rich, creamy cookie dough frosting loaded with oats, mini M&Ms, and chocolate chips. Perfect for celebrations or a fun treat, these cupcakes offer a nostalgic cookie dough flavor with a tender, fluffy cake base.
Ingredients
Scale
Cupcakes
- ¼ cup salted butter, softened
- ½ cup creamy peanut butter
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoon baking powder
- â…“ cup milk
- 1 cup semi-sweet chocolate chips
Cookie Dough Frosting
- 8 ounces cream cheese, softened
- ½ cup salted butter, softened
- ½ cup creamy peanut butter
- 1 cup powdered sugar (up to 1 more cup if needed)
- 3 tablespoons brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup old-fashioned oats
- ¾ cup plain mini M&Ms
- ¾ cup mini or regular semi-sweet chocolate chips
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners and set aside for baking.
- Cream Butter, Peanut Butter, and Sugar: In a stand mixer fitted with the paddle attachment, cream together the softened butter, creamy peanut butter, and granulated sugar until smooth and creamy. Then, add the eggs and vanilla extract, beating until fully combined.
- Incorporate Dry Ingredients and Milk: Add all-purpose flour and baking powder to the wet mixture and mix until just combined. Slowly pour in the milk and stir gently. Fold in the semi-sweet chocolate chips by hand to distribute evenly.
- Fill Cupcake Liners and Bake: Scoop the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely on a wire rack.
- Heat Flour for Frosting: Place the 3 tablespoons of all-purpose flour for the frosting in a small bowl and heat it in the microwave in 10-15 second intervals. Stir between intervals and continue until the flour reaches 165°F to ensure it is safe to eat raw. Set aside to cool completely.
- Make Cookie Dough Frosting Base: In a large bowl or stand mixer with paddle attachment, beat together the softened cream cheese, peanut butter, and butter until creamy and well blended.
- Add Sugars and Vanilla: Gradually add powdered sugar, brown sugar, the cooled heated flour, and vanilla extract to the frosting base. Scrape the bowl’s sides and bottom as needed to incorporate everything evenly.
- Incorporate Oats and Mix-ins: Fold in the old-fashioned oats until evenly mixed. Then, stir in the mini M&Ms and mini or regular semi-sweet chocolate chips by hand to preserve their shape and distribution.
- Frost the Cupcakes: Once cupcakes are completely cooled, generously frost each cupcake with the cookie dough frosting. Serve immediately or store chilled until ready to enjoy.
Notes
- Ensure the flour used in the frosting is heated to 165°F to make it safe for raw consumption.
- You can adjust the powdered sugar in the frosting to achieve your desired sweetness and consistency.
- Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days for best freshness.
- Allow cupcakes to cool completely before frosting to prevent frosting from melting.
- Feel free to substitute mini M&Ms with other colorful candies or chocolate chips as desired.
