Monster Cookie Dough Cupcakes
Delicious cupcakes topped with cookie dough frosting, combining flavors of cookies and cupcakes, perfect for any celebration.
Ingredients
For the Cupcakes
- ¼ cup salted butter, softened Use unsalted for a less salty taste.
- ½ cup creamy peanut butter For nut-free, substitute with sunflower seed butter.
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour Can substitute whole wheat flour.
- 1 ¼ teaspoons baking powder
- ⅓ cup milk Use any milk of your choice.
- 1 cup semi-sweet chocolate chips
For the Cookie Dough Frosting
- 8 ounces cream cheese, softened
- ½ cup salted butter, softened
- ½ cup creamy peanut butter Can substitute with almond butter for a different flavor.
- 1 cup powdered sugar Add up to 1 more cup for sweetness.
- 3 tablespoons brown sugar
- 3 tablespoons all-purpose flour Preheat for best results.
- 1 teaspoon vanilla
- ½ cup old-fashioned oats
- ¾ cup plain mini M&Ms
- ¾ cup mini or regular semi-sweet chocolate chips
Instructions
Cupcake Preparation
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, beat together the softened butter, creamy peanut butter, and granulated sugar until smooth.
- Add in the eggs and vanilla extract, mixing well.
- In another bowl, combine the flour, baking powder, and milk. Gradually add this to the peanut butter mixture and mix until just combined.
- Fold in the semi-sweet chocolate chips.
- Spoon the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow to cool completely.
Cookie Dough Frosting Preparation
- In a bowl, beat together the cream cheese, salted butter, and creamy peanut butter until smooth.
- Gradually add the powdered sugar and mix until well combined. You can add more sugar if you like it sweeter.
- Mix in the brown sugar, flour, vanilla, oats, mini M&Ms, and chocolate chips.
- Once the cupcakes are cool, top them generously with the cookie dough frosting.
Notes
Store leftover cupcakes in an airtight container at room temperature for up to three days. Optionally refrigerate for about a week. Make sure all ingredients are at room temperature for better mixing.