Description
Plush peanut butter–oat cupcakes filled with safe-to-eat monster cookie dough and topped with creamy peanut butter frosting.
Ingredients
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.
2. Make edible dough: Beat butter, peanut butter, brown sugar, and granulated sugar until smooth. Mix in vanilla and salt. Add cooled heat-treated flour and oats; stir in milk until soft. Fold in mini chips and M&M’s. Scoop 12 balls; chill.
3. Preheat oven to 350°F. Line a 12-cup muffin pan.
4. Whisk flour, oats, baking powder, baking soda, and salt.
5. Beat butter and peanut butter until fluffy. Add sugars; beat until light. Beat in eggs one at a time, then vanilla.
6. Mix in dry ingredients alternately with buttermilk, ending with dry, just until combined.
7. Divide batter among liners (about 3/4 full). Bake 18–22 minutes until a tester is clean. Cool on a rack.
8. Core each cupcake and insert a chilled dough ball. Replace a bit of the plug to cover.
9. Frosting: Beat butter and peanut butter until light. Gradually add powdered sugar and salt, then vanilla and milk to a smooth, pipeable consistency.
10. Pipe or spread frosting. Decorate with mini M&M’s and mini chips.
Notes
For natural peanut butter, add 1–2 teaspoons extra flour to the cupcake batter if needed.
Keep dough balls small and cold for the best center texture.
For nut-free variation, use sunflower seed butter and omit M&M’s if cross-contact is a concern.
If you made these, leave a rating and tell me your twist. Tag your photos so I 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
Keywords: monster cookie dough cupcakes, peanut butter cupcakes, edible cookie dough, peanut butter frosting