Monster Cookie Dough Cupcakes
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24-30 cupcakes
Bring out the kid in you with these vanilla cupcakes filled with M&M's and chocolate chips, stuffed with monster cookie dough, and topped with peanut butter frosting filled with more M&M's and chocolate chips.
  • 2½ c plus 1 Tbsp flour
  • 2 c sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 c milk
  • ½ c vegetable oil
  • 1 Tbsp vanilla
  • 2 eggs, room temperature
  • 1 c hot water
  • ½ c mini M&M's
  • ½ c mini chocolate chips
  • 1 pt jar The Cookie Dough Cafe- Monster cookie flavor
  • 1 c (2 sticks) butter, room temperature
  • 1 c peanut butter (heaping)
  • 3 - 4 c powdered sugar
  • ½ - ¾ tsp salt
  • 2 tsp vanilla
  • ¼ c heavy cream
  • ½ c mini M&M's
  • ½ c mini chocolate chips
  1. Preheat oven to 350 degrees and line a cupcake pan with liners.
  2. In the bowl of a stand mixer, sift the flour, sugar, baking powder, and salt together.
  3. In a small mixing bowl combine the milk, oil, vanilla, and egg together.
  4. With the mixer on low speed slowly add the wet ingredients to the dry, scrape the bowl down as needed. Increase the mixer to medium until just combined and scrape the bowl down again.
  5. Return the mixer to low speed and slowly add the hot water. Scrape the bowl down and mix briefly on medium speed until combined.
  6. Mix the mini M&M's and mini chocolate chips with 1 Tbsp of flour then VERY gently fold it into the batter. If you over mix the color from the M&M's will start to run.
  7. Using a scoop, fill each cupcake liner ¾ full and bake for 14 -17 minutes or until a toothpick inserted in the center of a few cupcakes comes clean.
  8. Allow to cool for a minute in the pan then move to a cooling rack to finish cooling.
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter until light and fluffy.
  2. With the mixer on low speed begin adding the powdered sugar 1 cup at a time, increasing the speed to medium high, scraping down the bowl as needed.
  3. After the first cup of powdered sugar is incorporated, add the salt and vanilla then resume adding the powdered sugar.
  4. Add the heavy cream and beat on medium high until light and fluffy. I let mine go for about 5 minutes.
  5. Fold in the mini M&M's and mini chocolate chips. (or you can skip this step if you prefer to pipe the frosting and just garnish with the M&M's & chocolate chips)
*I use unsalted butter and natural style peanut butter. I used ¾ tsp for this reason because I wanted to have more of that salty sweet flavor, but you can add less at first and add more salt as you see fit.
  1. Core the center of each cupcake and fill with about a tablespoon of cookie dough.
  2. You can used a supersized large round tip to pipe the frosting or I just opted for the ice cream scoop method since the M&M's and chips are mixed in the frosting.
  3. Any uneaten cupcakes can be stored in the refrigerator for a few days... allow to come to room temperature for about 15 minutes before serving.
Recipe by The Red Eye Baker at