There’s just something about cookie dough, M&M’s, and chocolate chips that just brings out the kid in you. Today I’m sharing these fun and tasty Monster Cookie Dough Cupcakes.
Monster Cookie Dough Cupcakes
I picked up this edible monster cookie dough from my local grocery store a little while ago. It’s made by The Cookie Dough Cafe and if cookie dough is your thing this stuff is super delish! My oldest daughter kept getting mad at me because I wouldn’t let her open the jar. LOL I kept telling her, “I have plans for that jar of cookie dough and they involve cupcakes and peanut butter frosting!”
She asked me to make cupcakes for not just her teachers, but ALL the teachers. This is her eighth year at the same school so at this point she’s had them all. Many of the teacher’s she’s had already know that I’m a baker and are excited anytime they see me walk in with a tray or a box of goodies. 😉 At long last she got her wish to open the jar because I decided that I would make monster cookie dough cupcakes.
These cupcakes remind me of that Haribo Gummi Bear commercial with all the suited up business peeps sitting at a conference table and they’re talking in these little preschool voices. Yeah, these have that element of childhood nostalgia in my opinion. There’s cookie dough… that you can eat without it going to the oven first! M&M’s, chocolate chips, and peanut butter all come to the party too. 😀
Definitely check out your local grocery store for some of The Cookie Dough Cafe’s goodies or you can check out their flavor offerings and order from their website. (*FYI This post is NOT sponsored by The Cookie Dough Cafe, I’m just sharing their info as it is the filling I used for these cupcakes… and it was tasty!)
Bring out the kid in you or surprise your kiddos with these tasty Monster Cookie Dough Cupcakes!
PS I’ve been obsessed with this vanilla cupcake recipe from Life, Love and Sugar… that is what I used to create this recipe. Also the cookie dough is refrigerated so when it came time to fill the cupcakes, I took the jar out and let it sit for about 15 minutes so that I could scoop it more easily into the cupcake centers. Unless it’s super hot in your house the cupcakes should be fine sitting out for a little while, but whatever is left after everyone eats their fair share can go in the fridge.
- 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
- Preheat oven to 350 degrees and line a cupcake pan with liners.
- In the bowl of a stand mixer, sift the flour, sugar, baking powder, and salt together.
- In a small mixing bowl combine the milk, oil, vanilla, and egg together.
- 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.
- Return the mixer to low speed and slowly add the hot water. Scrape the bowl down and mix briefly on medium speed until combined.
- 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.
- 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.
- Allow to cool for a minute in the pan then move to a cooling rack to finish cooling.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter until light and fluffy.
- 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.
- After the first cup of powdered sugar is incorporated, add the salt and vanilla then resume adding the powdered sugar.
- Add the heavy cream and beat on medium high until light and fluffy. I let mine go for about 5 minutes.
- 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)
- Core the center of each cupcake and fill with about a tablespoon of cookie dough.
- 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.
- 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.