Monster Cookie Cupcakes
Monster cookie cupcakes bring all the fun and nostalgic flavors of classic monster cookies—peanut butter, oats, M&Ms, and chocolate chips—into a fluffy bakery-style cupcake!
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.
- In a stand mixing bowl, whisk together the flour, sugar, light brown sugar, mini chocolate chips, baking powder, and salt.
- Whisk together the milk, oil, sour cream, eggs, peanut butter, vanilla, and cooled oats in a separate bowl.
- Add the cubed butter to the mixing bowl and mix on low speed until it resembles coarse sand.
- 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.
- 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
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
How to heat-treat flour: In a microwave-safe dish, microwave the flour in 30-second increments, stirring in between, until the flour reaches 165°F. Let it cool completely before mixing it into the frosting!
Replacing the peanut butter: For allergies or preference, you can omit the peanut butter or replace it with sunflower seed butter, almond butter, or cookie butter!
