Monster Cookie Dough Cupcakes: 12 Magic Bites

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Monster Cookie Dough Cupcakes have become my go-to for celebrations, and it all started with a craving for that perfect bite of cookie dough paired with a moist cupcake. I remember one summer afternoon, I was determined to recreate that childhood joy in a grown-up treat. The aroma of peanut butter and baking oats filled my kitchen, and when I finally took that first bite – a creamy peanut butter frosting, a soft peanut butter cupcake, and a surprise center of safe-to-eat cookie dough – I knew I’d nailed it. These aren’t just any peanut butter cupcakes; they’re a full-on flavor explosion! Let’s get baking!

Why You’ll Love These Monster Cookie Dough Cupcakes

Get ready to fall in love with these amazing treats. They’re more than just cupcakes; they’re an experience!

The ultimate mashup of two classic desserts: cupcakes and cookies!
Features a perfectly moist peanut butter and oat cupcake base.
Bursting with a delightful center of safe-to-eat edible cookie dough.
Topped with a rich and creamy peanut butter frosting that’s simply divine.
Decorated with fun M&M’s and chocolate chips for extra fun and crunch.
Impress your friends and family with these bakery-style delights.
They’re surprisingly easy to make, perfect for any skill level.
Each bite offers a symphony of flavors and textures you won’t forget.

Ingredients for Monster Cookie Dough Cupcakes

Gather these goodies to create your perfect batch of Monster Cookie Dough Cupcakes. We need a few key components for the cupcake batter, the safe-to-eat cookie dough center, and the luscious peanut butter frosting.

1 1/4 cups all-purpose flour – the base for our tender cupcakes
1/2 cup quick oats – adds a lovely texture to the cupcakes
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup unsalted butter, softened – for richness in the cupcakes
1/2 cup creamy peanut butter – essential for that peanut butter flavor
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature – helps bind everything together
1 teaspoon alcohol-free vanilla extract
3/4 cup buttermilk – keeps the cupcakes moist and tender
Edible Monster Cookie Dough:
3/4 cup heat-treated all-purpose flour, cooled – crucial for safe-to-eat cookie dough
1/2 cup quick oats – for texture in the dough
1/4 cup unsalted butter, softened – for the dough
1/4 cup creamy peanut butter – for the dough’s flavor
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 – to reach the perfect dough consistency
1/3 cup mini chocolate chips
1/3 cup mini M&M’s
Peanut Butter Frosting:
3/4 cup unsalted butter, softened – for a creamy frosting
1/2 cup creamy peanut butter – the star of our frosting
2 1/2 to 3 cups powdered sugar – for sweetness and structure
1/4 teaspoon fine salt
1 teaspoon alcohol-free vanilla extract
2 – 4 tablespoons milk – to achieve the right frosting texture
Decoration:
Additional mini M&M’s and mini chocolate chips

How to Make Monster Cookie Dough Cupcakes

Let’s get baking these incredible treats! Follow these steps for a truly magical dessert experience.

Step 1: First, prepare your edible cookie dough. Heat-treat the 3/4 cup of flour by spreading it on a baking sheet and baking at 300°F (150°C) for 5–7 minutes, ensuring it reaches at least 165°F (74°C). Let it cool completely before using. This step is vital for making the cookie dough safe to eat.
Step 2: For the edible monster cookie dough, beat 1/4 cup softened unsalted butter and 1/4 cup creamy peanut butter until smooth. Mix in 1/2 cup light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon alcohol-free vanilla extract, and 1/4 teaspoon fine salt. Stir in the cooled heat-treated flour and 1/2 cup quick oats. Add 2–3 tablespoons of milk, one at a time, until a soft, scoopable dough forms. Finally, fold in 1/3 cup mini chocolate chips and 1/3 cup mini M&M’s. Scoop 12 level tablespoons of this delicious dough and chill them until firm.
Step 3: Now, let’s get those cupcakes ready! Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with pretty cupcake liners.
Step 4: In a medium bowl, whisk together the 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 for the cupcake batter. This dry mix forms the base of our moist cupcakes.
Step 5: In a large bowl, beat 1/2 cup softened unsalted butter and 1/2 cup creamy peanut butter until they become light and fluffy, about 2 minutes. Add 1/2 cup granulated sugar and 1/2 cup light brown sugar; beat for another 2 minutes until well combined.
Step 6: Beat in 2 large room-temperature eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of alcohol-free vanilla extract.
Step 7: Gradually add the dry ingredients to the wet ingredients in two additions, alternating with 3/4 cup of buttermilk. Begin and end with the dry ingredients. Mix just until everything is combined – be careful not to overmix!
Step 8: Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full. 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 the cupcakes cool in the pan for about 10 minutes before carefully transferring them to a wire rack to cool completely.
Step 9: Once the cupcakes are fully cool, it’s time for the magic! Use a cupcake corer or a small knife to carefully remove a 1-inch plug from the center of each cupcake. Gently press one of your chilled cookie dough balls into the center of each cupcake. Then, trim and replace a small piece of the cupcake plug to cover the dough filling, creating a hidden surprise.
Step 10: Prepare the peanut butter frosting. Beat 3/4 cup softened unsalted butter and 1/2 cup creamy peanut butter until light and fluffy, about 2–3 minutes. Gradually add 2 1/2 to 3 cups of powdered sugar, 1/4 teaspoon fine salt, and 1 teaspoon alcohol-free vanilla extract. Add 2–4 tablespoons of milk, one tablespoon at a time, until the frosting is smooth and reaches a perfect, pipeable consistency.
Step 11: Pipe or spread the luscious peanut butter frosting onto your filled cupcakes. Decorate with additional mini M&M’s and mini chocolate chips for that signature monster look. Serve these delightful peanut butter cupcakes at cool room temperature and enjoy the amazing flavor of the edible cookie dough inside!

Pro Tips for the Best Monster Cookie Dough Cupcakes

Want to elevate your Monster Cookie Dough Cupcakes from good to absolutely incredible? I’ve learned a few tricks along the way that make all the difference.

Always use heat-treated flour for your edible cookie dough. It might seem like an extra step, but it’s crucial for safety and that authentic cookie dough texture. For more on food safety, check out FoodSafety.gov.
Don’t overmix the cupcake batter! Overmixing develops gluten, leading to tougher cupcakes. Mix just until the ingredients are combined.
Chill your edible cookie dough balls thoroughly before filling the cupcakes. This ensures they hold their shape and don’t melt too much during baking.
For the smoothest peanut butter frosting, make sure your butter and peanut butter are at the perfect soft, but not melted, consistency.

What’s the secret to perfect Monster Cookie Dough Cupcakes?

The real magic lies in the combination of a perfectly moist peanut butter-oat cupcake and a generous center of safe-to-eat cookie dough. Achieving that balance, along with a creamy frosting, results in truly bakery-style cupcakes. You can find more baking tips on our recipes page.

Can I make Monster Cookie Dough Cupcakes ahead of time?

Yes, you absolutely can! You can bake the cupcakes and let them cool completely up to two days in advance. Store them in an airtight container at room temperature. Prepare the cookie dough centers and frosting separately and store them in the refrigerator. Assemble just before serving for the freshest taste. For more information on storing baked goods, visit our contact page for tips.

How do I avoid common mistakes with Monster Cookie Dough Cupcakes?

A common pitfall is not heat-treating the flour for the edible dough – never skip this for safety! Another mistake is overmixing the cupcake batter, which can lead to a dense texture. Finally, ensure your cupcakes are fully cooled before adding the frosting to prevent it from melting. For more details on our baking philosophy, see our about me section.

Best Ways to Serve Monster Cookie Dough Cupcakes

These incredible treats are perfect for any occasion, from birthday parties to just a fun weekend baking project. They’re so versatile!

Serve them slightly chilled for the best frosting texture. The cookie dough center will be delightfully soft.
Pair these delightful M&M cupcakes with a cold glass of milk or a creamy vanilla milkshake for a classic dessert experience.
For a fun dessert bar, arrange them alongside other cookies and brownies. They offer a unique flavor and texture contrast that guests will adore. Learn more about our home page for other dessert ideas.

Nutrition Facts for Monster Cookie Dough Cupcakes

Here’s a look at the nutritional breakdown for these delightful treats. Remember, these are estimates per cupcake, as individual ingredients can vary.

Serving Size: 1 cupcake (approx. 75g)
Calories: 315 kcal
Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0.1g
Carbohydrates: 39g
Fiber: 2g
Sugar: 24g
Protein: 5g
Sodium: 113mg
Cholesterol: 30mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Monster Cookie Dough Cupcakes

Proper storage is key to keeping your Monster Cookie Dough Cupcakes fresh and delicious. Once they’ve completely cooled on the wire rack, make sure they are at room temperature before storing. For the best results, place them in an airtight container. This prevents them from drying out or picking up other odors. For more on our policies, please see our privacy policy.

You can keep these delightful treats in the refrigerator for up to 3 to 4 days. If you need to store them for longer, freezing is an excellent option. Wrap individual cupcakes tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. They should stay good in the freezer for up to 3 months. When you’re ready to enjoy a frozen cupcake, thaw it overnight in the refrigerator. For a quick reheat, you can gently warm a thawed cupcake in the microwave for about 10-15 seconds, just enough to soften the frosting and warm the cake, but be careful not to overheat the edible cookie dough center.

Frequently Asked Questions About Monster Cookie Dough Cupcakes

Can I make the edible cookie dough for these cupcakes ahead of time?

Absolutely! You can prepare the edible cookie dough centers up to 2 days in advance. Just make sure to store them in an airtight container in the refrigerator. This makes assembly on baking day a breeze and ensures you have these amazing peanut butter cupcakes ready to go!

What if I don’t have buttermilk for the cupcakes?

No worries if you’re out of buttermilk! You can easily make your own substitute. For every cup of buttermilk needed, simply add 1 tablespoon of white vinegar or lemon juice to regular milk, stir, and let it sit for about 5–10 minutes until it thickens slightly. This works perfectly for these moist peanut butter cupcakes.

Can I use regular cookie dough instead of edible cookie dough?

It’s really important to use edible cookie dough for the filling. Regular cookie dough contains raw eggs and flour that haven’t been heat-treated, which can pose a food safety risk. Always use heat-treated flour and ensure no raw eggs are present for a safe and delicious center in your peanut butter cupcakes.

How do I get that perfect “monster” look on my cupcakes?

The key to the monster look is generous piping of the peanut butter frosting, followed by a playful scattering of mini M&M’s and mini chocolate chips. Don’t be afraid to let them spill over a bit – that’s part of the fun! It makes these peanut butter cupcakes look irresistibly fun and festive.

Variations of Monster Cookie Dough Cupcakes You Can Try

While these classic Monster Cookie Dough Cupcakes are amazing, don’t be afraid to get creative! You can easily adapt this recipe to suit different tastes and dietary needs.

Gluten-Free Option: For a gluten-free twist on these delightful oat cupcakes, simply swap out the all-purpose flour for a good quality gluten-free all-purpose baking blend. Ensure your oats are certified gluten-free as well.
Nut-Free Delight: If you need to avoid nuts, substitute sunflower seed butter for the peanut butter in both the cupcakes and the frosting. For the cookie dough center, use a nut-free alternative and omit M&M’s if cross-contamination is a concern.
Double Chocolate Version: Amp up the chocolate by using chocolate cupcakes as your base and adding cocoa powder to the batter. You can also fold extra chocolate chips into the edible cookie dough for an even richer chocolate experience in every bite of these oat cupcakes.
Mini Cupcake Mania: This recipe works wonderfully for mini cupcakes too! Just reduce the baking time to about 10-12 minutes, keeping a close eye on them to prevent overbaking. They make for perfect bite-sized treats!