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Monster Cookie Dough Cupcakes Recipes

Monster Cookie Dough Cupcakes Recipes

Monster Cookie Dough Cupcakes are the perfect treat for anyone who loves a little extra indulgence in their desserts. By combining the best elements of cupcakes and cookie dough, this recipe gives you a rich and exciting flavor profile that will have everyone coming back for more.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Baking
Cuisine: American
Calories: 659
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 1/4 cup butter softened
  • 1/2 cup creamy peanut butter
  • 1 cup sugar
  • 2 whole eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/3 cup milk
  • 1/4 cup milk chocolate chips
  • 1/4 cup chopped peanuts
For the Cookie Dough Frosting:
  • 8 oz cream cheese softened
  • 1/2 cup butter softened
  • 1/2 cup creamy peanut butter
  • 1 1/2 cups powdered sugar
  • 3 tablespoons brown sugar
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 cup oats
  • 1 bag plain mini M&Ms
  • 1 cup mini or regular semi-sweet chocolate chips

Method
 

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Mix the Wet Ingredients: In a stand mixer, cream together butter and sugar for about 3 minutes until light and fluffy. Add peanut butter and mix until smooth. Add eggs, vanilla, and milk, mixing until fully combined.
  3. Combine the Dry Ingredients: Sift together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
  4. Add the Mix-Ins: Stir in chocolate chips and chopped peanuts.
  5. Scoop and Bake: Use a 1/4 cup ice cream scoop to portion the batter into the cupcake liners. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack.
  6. Make the Frosting: For the frosting, cream together the butter, cream cheese, and peanut butter until smooth. Add brown sugar, vanilla, oats, and flour, then mix in powdered sugar until smooth. Finally, fold in M&Ms and chocolate chips.
  7. Frost the Cupcakes: Once the cupcakes have cooled, use a 1/4 cup ice cream scoop to top each with a generous amount of cookie dough frosting.

Notes

  • Storage: Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 7 days. They can also be frozen for up to 2 months.
  • Customizations: You can make these cupcakes gluten-free by using a gluten-free flour blend. For a dairy-free option, substitute the butter and cream cheese with dairy-free alternatives.
  • Decoration: Add extra M&Ms, chocolate chips, or chopped peanuts on top of the frosting for an extra crunch and vibrant look.

Nutritional Facts (per serving):

  • Calories: 659 kcal
  • Carbohydrates: 69g
  • Protein: 12g
  • Fat: 38g
  • Saturated Fat: 17g
  • Cholesterol: 80mg
  • Sodium: 281mg
  • Potassium: 379mg
  • Fiber: 4g
  • Sugar: 45g
  • Vitamin A: 675 IU
  • Calcium: 86mg
  • Iron: 2.9mg