These monster cookie cupcakes take everything you love about the classic bakery cookie: peanut butter, oats, chocolate chips, and colorful M&Ms, and turn it into a better-than-bakery cupcake that’s soft, chewy, and full of texture!
They taste just like my chewy bakery-style monster cookie bars, but with a fluffy, melt-in-your-mouth crumb and a swirl of cookie dough frosting on top. It’s one of my go-to recipes to make for Halloween—the perfect mix of fun and nostalgia!
These cupcakes are fun and playful, but if you’re looking for something darker and richer, my naturally colored black velvet cupcakes with black cocoa are my favorite spooky twist on a classic!
Table of Contents
How to Make Them
1
Mix the butter into the dry ingredients. When it’s ready, the flour mixture should have a crumbly and sandy consistency!
2
Mix in the wet ingredients. Stream the whisked wets into the mixing bowl, mixing until just combined. Scrape down the bottom of the bowl to ensure everything is well combined!
3
Bake the cupcakes. Use a cookie scoop for precision, filling each liner 3/4 full. You will have enough batter for 12 cupcakes!
4
Cool the cupcakes. Once baked, allow the cupcakes to cool completely on a wire rack while you make the frosting.
Between my gooey M&M brownies and soft-baked chocolate chip M&M cookies, there’s no wrong way to bake with M&Ms! They’re always loaded with melty chocolate, colorful crunch, and serious bakery-style nostalgia.
5
Make the monster cookie dough frosting. Heat-treat the flour—it gives the buttercream more substance, similar to cookie dough.
Microwave the flour in 30-second increments until a thermometer reads 165°F.
6
Frost the cupcakes. Use a cookie scoop to frost the tops, then decorate with extra M&Ms and chocolate chips.
Decorating Inspiration
Change up the toppings: Customize the toppings by switching them up for a drizzle of peanut butter, melted chocolate, or mini Reese’s pieces!
Frosting variations: Remove the M&Ms from the frosting and use a piping tip to swirl it on top. Then, press the M&Ms, chocolate chips, etc., into the frosting.
Halloween ideas: For a spooky twist, add candy eyes, gummy worms, and black sprinkles to give each cupcake a playful monster vibe, perfect for Halloween!
Cupcakes that taste like cookies are my weakness. My Oreo cupcakes with cookies and cream frosting bring that nostalgic flavor, while my salted chocolate caramel turtle cupcakes have a cozy yet decadent vibe, both better than bakery favorites!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Monster Cookie Cupcakes
Equipment
Ingredients
Cupcake Batter
- 1/2 cup water
- 1/4 cup quick-cook oats
- 1 1/4 cups cake flour , *see notes below for measuring*
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup mini chocolate chips
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup whole milk, room temperature
- 1/4 cup vegetable oil
- 1/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 2 tablespoons creamy peanut butter, room temperature
- 2 teaspoons vanilla paste or extract
- 4 tablespoons unsalted butter, cubed, room temperature
Monster Cookie Frosting
- 1 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1 tablespoon creamy peanut butter
- 1/2 cup heat-treated all-purpose flour, *see notes below for heat treating*
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla paste or extract
- 3/4 cup mini M&Ms, plus extras for decorating
Instructions
- Line a 12-cup cupcake pan with liners. Preheat the oven to 350°F/180°C.
- Bring the water to a boil, stir in the oats, remove from the heat, and cover for 15 minutes. Let the oatmeal cool to room temperature before using.1/2 cup (105 g) water, 1/4 cup (26 g) quick-cook oats
- In a stand mixing bowl, whisk together the flour, sugar, light brown sugar, mini chocolate chips, baking powder, and salt.1 1/4 cups (137 g) cake flour, 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) light brown sugar, 1/2 cup (85 g) mini chocolate chips, 1 1/2 teaspoons baking powder, 1/2 teaspoon fine sea salt
- Whisk together the milk, oil, sour cream, eggs, peanut butter, vanilla, and cooled oats in a separate bowl.1/4 cup (56 g) whole milk, 1/4 cup (50 g) vegetable oil, 1/4 cup (56 g) sour cream, 2 (100 g) large eggs, 2 tablespoons (30 g) creamy peanut butter, 2 teaspoons vanilla paste or extract
- Add the cubed butter to the mixing bowl and mix on low speed until it resembles coarse sand.4 tablespoons (56 g) unsalted butter
- Pour the wet ingredients into the bowl and mix until just combined, scraping down the bowl to ensure everything is combined.
- Scoop the batter into the prepared cupcake pan. You will have enough batter to make 12 cupcakes, each liner about 3/4 full.
- Bake for 15-20 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for 10 minutes, then remove each cupcake from the pan and let them finish cooling on the rack.
- To make the frosting, beat the butter, brown sugar, and peanut butter for 5 minutes. Once smooth, add the heat-treated flour and powdered sugar, mixing to combine. Then, mix in the heavy cream and vanilla. Once combined, stir in the M&Ms.1 cup (226 g) unsalted butter, 1/2 cup (100 g) light brown sugar, 1 tablespoon creamy peanut butter, 1/2 cup (65 g) heat-treated all-purpose flour, 1 cup (120 g) powdered sugar, 2 tablespoons heavy cream, 2 teaspoons vanilla paste or extract, 3/4 cup (178 g) mini M&Ms
- Once the cupcakes are cool, scoop the buttercream onto each cupcake using an ice cream scoop. Garnish with extra M&Ms and chocolate chips, and enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
These were delicious and easy to make! Perfect recipe to make with the kids and great for Halloween!
Love to hear that, thanks for sharing!