Peanut Butter Cupcakes with Monster Cookie Dough Topping! Soft peanut butter cupcakes topped with a fun “monster cookie” dough.
Monster Cookies? The classic combination of oatmeal, peanut butter, chocolate chips and chocolate coated candies (M & M’s).
- Flour +Salt+ Baking powder
- Butter: Softened
- Peanut butter: I recommend using a “regular” peanut butter instead of a natural version due to the excess oil.
- Egg whites + Vanilla
- Milk: I used unsweetened vanilla almond milk, but, regular dairy milk will work just fine. However, the nutritional information in the recipe card may differ.
- Cream cheese + Butter: both softened
- Peanut butter: Again, don’t use natural, stick with the regular stuff.
- Powdered sugar
- Brown sugar
- Old fashion oats
- Mini chocolate chips + Mini chocolate coated candies ( M & M’s or equivalent)
A few notes about the cookie dough: It’s pretty thick and may be tough to actually spread on top of your cupcakes. Let it sit at room temperature to soften a bit before adding to the cupcakes. Then, roll a bit into a ball and flatten lightly on top.
If you have any leftover, it’s a great dip! Use it for cookies, graham crackers or fruit. Just be sure to store any leftovers in a covered container in the refrigerator.
Don’t want the monster cookie dough? These cupcakes will go also great with a vanilla, chocolate or peanut butter buttercream frosting. Go with your fave!
- FOR CUPCAKES:
- 1 1/4 cup flour
- dash of salt
- 2 tsp baking powder
- 1/4 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup creamy peanut butter
- 2 egg whites
- 1 tsp vanilla
- 3/4 cup unsweetened vanilla almond milk
- FOR TOPPING:
- 4 oz cream cheese, softened
- 1/4 cup butter, softened
- 1/4 cup peanut butter
- 1/2 cup powdered sugar
- 2 TBSP brown sugar
- 2 TBSP flour
- 1 cup old fashion oats
- 1/2 cup mini chocolate chips
- 1/2 cup mini chocolate coated candies (M&M's)
MAKE THE TOPPING:
- Beat cream cheese, butter and peanut butter until fluffy. Then, add in powdered sugar, brown sugar and flour. Beat until fully combined. Stir in oats, chocolate chips and chocolate coated candies. Refrigerate until you are ready to use.
- When ready, scoop about a tablespoon of topping and roll into a ball. Place on top of a cooled cupcake and press down lightly. Refrigerate any leftovers.
TO MAKE CUPCAKES:
- Preheat oven to 350 degrees. Line a 12 count muffin/cupcake pan with liners.
- In a bowl, whisk together flour, salt and baking powder. Set aside.In a mixing bowl, beat butter and brown sugar until fluffy. Add in peanut butter, vanilla and egg whites. Beat until combined.
- Gradually, add in flour mixture and milk. Alternating between the two. Mix until just combined. Divide batter evenly into pan.
- Bake for 15-20 minutes or until toothpick inserted comes out clean. Cool completely before adding topping.
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Amount Per Serving: Calories: 422Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 31mgSodium: 282mgCarbohydrates: 47gFiber: 3gSugar: 27gProtein: 8g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate