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Monster Cookie Dough Cupcakes

Monster Cookie Dough Cupcakes: 12 Magic Bites

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  • Author: Fatina
  • Total Time: 55 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Enjoy these Monster Cookie Dough Cupcakes, featuring moist peanut butter-oat cupcakes filled with safe-to-eat edible cookie dough and topped with creamy peanut butter frosting, decorated with mini M&M’s and chocolate chips.

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:
  • 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

  1. Heat-treat the 3/4 cup flour for the edible dough by spreading it on a baking sheet and baking at 300°F for 5–7 minutes, until it reaches at least 165°F. Let it cool completely.
  2. Prepare 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 of 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 the dough and chill until firm.
  3. Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  4. In a medium bowl, 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 for the cupcake batter.
  5. In a large bowl, 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 another 2 minutes.
  6. Beat in 2 large eggs, one at a time, followed by 1 teaspoon alcohol-free vanilla extract.
  7. Add the dry ingredients in two additions, alternating with 3/4 cup of buttermilk, beginning and ending with the dry ingredients. Mix just until combined.
  8. Divide the batter evenly among the 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 10 minutes before transferring them to a wire rack to cool completely.
  9. Once the cupcakes are cool, use a cupcake corer or a small knife to remove a 1-inch plug from the center of each cupcake. Gently press a chilled cookie dough ball into the center of each cupcake. Trim and replace a small piece of the cupcake plug to cover the dough filling.
  10. Prepare the peanut butter frosting: Beat 3/4 cup 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 has a pipeable consistency.
  11. Pipe or spread the peanut butter frosting onto the filled cupcakes. Decorate with additional mini M&M’s and mini chocolate chips. Serve at cool room temperature.

Notes

  • For natural peanut butter, you may need to add 1–2 teaspoons of extra flour to the cupcake batter if it appears too thin.
  • Keep the edible cookie dough balls small and well-chilled to ensure the best texture in the center of the cupcakes.
  • For a nut-free variation, substitute sunflower seed butter for peanut butter and omit the M&M’s if cross-contact is a concern.
  • If you made these Monster Cookie Dough Cupcakes, please leave a rating and share your twist.
  • Tag your photos so we can see your monster cupcake magic!
  • 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

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Find it online: https://blanchef.com/monster-cookie-dough-cupcakes/