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Monster Cookie Dough Cupcakes

Monster Cookie Dough Cupcakes: Amazing 55-Min Treat

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

Description

These Monster Cookie Dough Cupcakes combine moist peanut butter-oat cupcakes with a safe-to-eat edible cookie dough center and creamy peanut butter frosting. They are a nostalgic and delicious 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

  1. 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.
  2. 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. Add the cooled heat-treated flour and 1/2 cup quick oats. Stir in 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.
  3. Preheat your oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  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.
  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 2 minutes more until light and fluffy.
  6. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon alcohol-free vanilla extract.
  7. Add the dry ingredients to the wet ingredients in two additions, alternating with the 3/4 cup of buttermilk. Begin and end with the dry ingredients. Mix just until combined. Do not overmix.
  8. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full.
  9. Bake for 18–22 minutes, or until the tops spring back when lightly touched and a wooden tester inserted into the center comes out clean.
  10. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, use a cupcake corer or a small knife to remove a 1-inch plug from the center of each cupcake.
  12. Gently press one of the chilled edible cookie dough balls into the center of each cored cupcake. Trim the removed cupcake plug if necessary and replace it over the dough to cover.
  13. Prepare the peanut butter frosting: Beat 3/4 cup unsalted butter and 1/2 cup creamy peanut butter in a large bowl until light and fluffy, 2–3 minutes.
  14. Gradually add 2 1/2 to 3 cups powdered sugar and 1/4 teaspoon fine salt, alternating with 2–4 tablespoons milk, until the frosting is smooth and pipeable. Stir in 1 teaspoon alcohol-free vanilla extract.
  15. Pipe or spread the frosting onto the filled cupcakes.
  16. Decorate the Monster Cookie Dough Cupcakes 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 cupcake center.
  • For a nut-free variation, substitute sunflower seed butter for peanut butter and omit M&M’s if cross-contact is a concern.
  • You can store unfrosted cupcakes and edible dough balls in the freezer for up to 2 months. Thaw in the refrigerator 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

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