Description
These Monster Cookie Dough Cupcakes combine moist peanut butter-oat cupcakes with a safe-to-eat edible cookie dough center and a creamy peanut butter frosting. They are packed with classic monster cookie flavors like peanut butter, oats, chocolate chips, and M&M’s, making them a delightful bakery-style treat.
Ingredients
Scale
- Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 1/2 cup quick oats
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon alcohol-free vanilla extract
- 3/4 cup buttermilk
- Edible Monster Cookie Dough (safe to eat):
- 3/4 cup heat-treated all-purpose flour, cooled
- 1/2 cup quick oats
- 1/4 cup unsalted butter, softened
- 1/4 cup creamy peanut butter
- 1/2 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon alcohol-free vanilla extract
- 1/4 teaspoon fine salt
- 2 – 3 tablespoons milk
- 1/3 cup mini chocolate chips
- 1/3 cup mini M&M’s
- Peanut Butter Frosting:
- 3/4 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 2 1/2 to 3 cups powdered sugar
- 1/4 teaspoon fine salt
- 1 teaspoon alcohol-free vanilla extract
- 2 – 4 tablespoons milk
- Decoration:
- Additional mini M&M’s and mini chocolate chips
Instructions
- Heat-treat the 3/4 cup flour for the edible dough at 300°F for 5–7 minutes, to at least 165°F. Cool completely.
- Make the edible monster cookie dough: Beat 1/4 cup unsalted butter, 1/4 cup creamy peanut butter, 1/2 cup light brown sugar, and 2 tablespoons granulated sugar until smooth. Mix in 1 teaspoon alcohol-free vanilla and 1/4 teaspoon salt. Stir in the cooled heat-treated flour and 1/2 cup quick oats. Add 2–3 tablespoons milk until a soft dough forms. Fold in 1/3 cup mini chocolate chips and 1/3 cup mini M&M’s. Scoop 12 level tablespoons of dough and chill until firm.
- Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
- Prepare the dry ingredients for the cupcake batter: Whisk together 1 1/4 cups all-purpose flour, 1/2 cup quick oats, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine salt.
- Cream the fats and sugar for the cupcakes: Beat 1/2 cup unsalted butter and 1/2 cup creamy peanut butter until fluffy, about 2 minutes. Add 1/2 cup granulated sugar and 1/2 cup light brown sugar; beat for 2 minutes more.
- Add the wet ingredients to the cupcake batter: Beat in 2 large eggs, one at a time, then stir in 1 teaspoon alcohol-free vanilla extract.
- Alternate adding the dry ingredients with the buttermilk: Mix in the dry ingredients in 2 additions, alternating with 3/4 cup of buttermilk. Begin and end with the dry ingredients. Mix just until combined.
- Fill the cupcake liners about 3/4 full with batter. Bake for 18–22 minutes, or until the tops spring back when lightly touched and a tester inserted into the center comes out clean. Let cool in the pan for 10 minutes before moving them to a wire rack to cool completely.
- Core each cooled cupcake using a cupcake corer or a small knife to remove a 1-inch plug. Press a chilled edible cookie dough ball into the center of each cupcake. Trim the removed plug slightly and replace it to cover the dough center.
- Make the peanut butter frosting: Beat 3/4 cup unsalted butter and 1/2 cup creamy peanut butter until light and fluffy, 2–3 minutes. Gradually add 2 1/2 to 3 cups powdered sugar, 1/4 teaspoon fine salt, 1 teaspoon alcohol-free vanilla extract, and 2–4 tablespoons milk until the frosting is smooth and has a pipeable consistency.
- Decorate the Monster Cookie Dough Cupcakes: Pipe swirls of frosting onto each cupcake. Sprinkle with additional mini M&M’s and mini chocolate chips. Serve at cool room temperature.
Notes
- For natural peanut butter in the cupcake batter, add 1–2 teaspoons of extra flour if the batter appears thin.
- Keep the edible cookie dough balls small and well-chilled for the best texture in the center of the cupcakes.
- For a nut-free variation, use sunflower seed butter instead of peanut butter and omit M&M’s if cross-contact is a concern.
- Store unfrosted cupcakes at room temperature for 1 day. Refrigerate frosted cupcakes in an airtight container for up to 4 days. Bring to room temperature 20–30 minutes before serving.
- Freeze unfrosted cupcakes for up to 2 months, wrapped well. Thaw edible dough balls in the refrigerator for up to 2 months before assembling and frosting.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (approx. 75g)
- Calories: 315 kcal
- Sugar: 24g
- Sodium: 113mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0.1g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg