Description
Delight in these indulgent Cookie Dough Cupcakes featuring a moist yellow cake base filled with irresistible peanut butter cookie dough, topped with a rich monster cookie dough frosting loaded with mini chocolate chips and mini M&M’s. Perfect for parties and dessert lovers seeking a fun twist on classic cupcakes.
Ingredients
Scale
Cookie Dough
- 4 oz cream cheese, room temperature
- 1/4 cup butter, room temperature
- 1 cup smooth peanut butter
- 1/2 cup powdered sugar
- 3 tbsp brown sugar
- 1/4 cup flour
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 cup quick oats
- 1 cup mini chocolate chips
- 1 cup mini M&M’s
Cupcakes
- 1 box yellow cake mix (plus ingredients listed on the back of the box: usually eggs, oil, and water)
Frosting
- 2 sticks (1 cup) butter, room temperature
- 1/4 cup brown sugar
- 1/4 cup smooth peanut butter
- 2 tsp vanilla extract
- 6-8 cups powdered sugar (adjust for desired consistency)
- 1 cup mini chocolate chips
- 1 cup mini M&M’s
Instructions
- Prepare Cookie Dough: In a mixing bowl, cream together the cream cheese, butter, and peanut butter until the mixture is smooth and fully combined.
- Add Dry Ingredients and Flavorings: Beat in the powdered sugar, brown sugar, flour, vanilla extract, and a pinch of salt until well incorporated.
- Mix In Add-ins: Stir in the quick oats, mini chocolate chips, and mini M&M’s to the dough evenly.
- Freeze Dough Balls: Scoop the cookie dough into balls and place them on a baking sheet. Freeze for about 30 minutes until firm.
- Prepare Cupcake Batter: Follow the instructions on the yellow cake mix box to prepare the batter, typically combining the mix with eggs, oil, and water.
- Fill Muffin Tin: Line a muffin tin with cupcake liners and pour the cake batter into each liner about two-thirds full.
- Add Cookie Dough Center: Press one frozen cookie dough ball into the center of each cupcake batter portion, gently pressing it down to submerge slightly.
- Bake: Bake the cupcakes at 350°F (175°C) for 14-16 minutes, or until a toothpick inserted into the cake part (avoiding the cookie dough) comes out clean.
- Cool Cupcakes: Remove cupcakes from the oven and allow them to cool completely on a wire rack before frosting.
- Make Frosting: Beat together butter, brown sugar, peanut butter, and vanilla extract until creamy and smooth.
- Add Powdered Sugar: Gradually add powdered sugar one cup at a time, beating until you reach your desired frosting consistency.
- Add Mix-ins to Frosting: Fold in mini chocolate chips and mini M&M’s evenly throughout the frosting.
- Frost Cupcakes: Once cupcakes have cooled, frost each with a generous amount of the monster cookie dough frosting.
- Decorate (Optional): Garnish the frosted cupcakes with extra mini M&M’s or mini chocolate chips for a fun and colorful finish.
- Serve and Enjoy: Serve these decadent cupcakes at room temperature and enjoy the delicious combination of cake, cookie dough, and frosting flavors.
Notes
- Freezing cookie dough balls before baking helps maintain their shape and prevent melting into the cupcake batter.
- Adjust the amount of powdered sugar in the frosting to achieve your preferred sweetness and consistency.
- Use room temperature ingredients for smoother mixing results in both cookie dough and frosting.
- These cupcakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- For a nut-free version, substitute peanut butter with sunflower seed butter and ensure the cake mix is nut-free.
