Ultimate Monster Cookie Cupcakes: Your Guide to a Bakery-Style Treat
Monster cookie cupcakes seamlessly blend the nostalgic, delightful flavors of classic monster cookies—think rich peanut butter, hearty oats, colorful M&M’s, and decadent chocolate chips—into a perfectly fluffy, bakery-style cupcake. This recipe transforms a beloved cookie into an extraordinary dessert that’s sure to impress!
As a former pastry chef, I’ve had my fair share of experience crafting traditional monster cookies, including delightful monster cookie bars. However, these monster cookie cupcakes truly elevate the classic treat to an entirely new realm of deliciousness. They perfectly capture the essence of a monster cookie in a light and airy cupcake form, making them an exciting departure from the ordinary.
These cupcakes are a celebration of everything you adore about monster cookies. Each bite offers a harmonious blend of textures and flavors: the chewiness of oats, the creamy richness of peanut butter, the satisfying crunch of M&M’s, and the melt-in-your-mouth sweetness of chocolate. But the magic doesn’t stop there; they’re crowned with an irresistible cookie dough-like frosting that adds another layer of indulgence. Soft, chewy, and bursting with delightful texture, these cupcakes are the ideal fun treat for any occasion – be it a lively Halloween party, a joyous birthday celebration, or simply a sweet indulgence for your everyday cravings.
Table of Contents
Monster Cookies Reinvented: Why This Recipe Shines
Transforming a classic cookie into a cupcake offers a unique culinary experience, and these monster cookie cupcakes truly shine by retaining all the beloved qualities while adding a new dimension of softness and elegance. Here’s what makes them stand out:
Classic Cookie Flavors in Every Bite: These cupcakes are engineered to deliver the full spectrum of monster cookie goodness. Each bite is a symphony of creamy peanut butter, delightful sweet chocolate chips, and the satisfying crunch of M&M’s. We ensure these iconic flavors are perfectly distributed, so you experience that familiar, comforting taste with every mouthful, just like your favorite monster cookie but in a lighter, cake-like form.
Irresistible Cookie-Like Texture: What sets these cupcakes apart from a standard vanilla or chocolate cupcake is their unique texture. The strategic inclusion of quick-cook oats and creamy peanut butter infuses the cupcake batter with a delightful chewiness that closely mimics the classic monster cookie experience. This isn’t just a cupcake with cookie ingredients; it’s a cupcake that *feels* like a cookie.
Visually Stunning and Fun Toppings: Beyond their incredible taste, these cupcakes are a feast for the eyes. Topped generously with a vibrant assortment of M&M’s and extra chocolate chips, they boast an inviting and playful appearance that perfectly captures the spirit of the classic cookie. The colorful candies add a pop of cheer, making them an instant favorite at any gathering and truly look like the classic cookie, only in cupcake form!
Key Ingredients and Smart Substitutions
Achieving the perfect monster cookie cupcake relies on understanding the role of each ingredient. Here’s a detailed look at the core components and potential adjustments:
Quick Cook Oats: These are absolutely essential for that signature chewy texture found in traditional monster cookies. Unlike old-fashioned oats, quick-cook oats are thinner and blend more seamlessly into the cupcake batter, providing a pleasant chew without making the cupcakes too dense or tough. I strongly advise against substituting them, as they are crucial for the desired texture and structure.
Mini M&M’s: These small, colorful candies aren’t just for decoration; they offer a delightful sweet crunch and an undeniable visual appeal to the cupcakes. Mini M&M’s are preferred over regular-sized ones because they distribute more evenly throughout the batter and frosting, ensuring you get a burst of chocolatey goodness in every bite. I also use these mini M&M’s in my M&M cookies and M&M brownies for that consistent extra chocolatey bite!
Mini Chocolate Chips: Similar to the M&M’s, mini chocolate chips are key for creating tiny pockets of melted chocolate throughout the cupcake. Their smaller size ensures better distribution, meaning every part of the cupcake will have that rich chocolatey flavor. If you only have regular-sized chocolate chips on hand, a simple trick is to finely chop them. This helps prevent them from sinking to the bottom of the cupcake and ensures more even chocolatey goodness.
Cake Flour: This specialized flour is a secret weapon for achieving a lighter, more tender, and delicate crumb in your cupcakes. Cake flour has a lower protein content than all-purpose flour, which translates to less gluten development and a softer cake. For this reason, it truly cannot be substituted with all-purpose flour if you want to achieve that exquisite bakery-quality texture. The difference is remarkable!
Sour Cream: A wonderful addition, sour cream is a powerhouse ingredient that brings both moisture and a subtle tang to the cupcakes. Its acidity helps tenderize the gluten in the flour, ensuring the cupcakes remain incredibly soft and moist for days. If you don’t have sour cream, plain Greek yogurt (full-fat for best results) is an excellent substitute, offering a similar moisture and tang profile.
Step-by-Step Recipe Instructions for Perfect Cupcakes
Creating these monster cookie cupcakes is a straightforward and enjoyable process. Follow these detailed steps to ensure bakery-worthy results every time.
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Begin by preparing your dry ingredients and incorporating the butter. Whisk together the flour, sugars, mini chocolate chips, baking powder, and salt. Then, add the cubed, room-temperature butter to this dry mixture. Mix on low speed until the mixture achieves a uniform, crumbly texture, much like coarse breadcrumbs. This technique, often called the reverse creaming method, helps to coat the flour particles in fat, leading to a wonderfully tender crumb in your final cupcakes.
2
Gently incorporate the wet ingredients into the dry mixture. In a separate bowl, whisk together the milk, oil, sour cream, eggs, peanut butter, vanilla, and the pre-cooled oats. Gradually stream this liquid mixture into the main mixing bowl, mixing only until everything is just combined. Be careful not to overmix, as this can lead to tough cupcakes. Always scrape down the bottom and sides of the bowl to ensure all ingredients are fully incorporated, leaving no dry pockets.
3
Prepare and bake your cupcakes with precision. For consistently sized and evenly baked cupcakes, I highly recommend using a cookie scoop to portion the batter. Fill each cupcake liner approximately 3/4 full. This allows enough room for the cupcakes to rise beautifully without overflowing, ensuring a perfect dome. This recipe yields a perfect batch of 12 delicious cupcakes.
4
Ensure proper cooling for optimal frosting adherence. Once your cupcakes are beautifully baked and pass the toothpick test, it’s crucial to let them cool completely. First, allow them to cool in the cupcake pan for about 10 minutes to set, then transfer them to a wire rack to finish cooling entirely. This prevents condensation that can make the cupcake bottoms soggy and, most importantly, ensures your delicious frosting won’t melt off!
5
Craft the irresistible monster cookie dough frosting. This unique frosting is what truly makes these cupcakes special, giving them that authentic cookie dough texture and flavor. The key step here is to heat-treat the flour for safety and to achieve the desired substance. Microwave the flour in 30-second increments, stirring after each, until a thermometer registers 165°F. This makes the flour safe to consume raw and gives the buttercream a wonderful, dense, cookie dough-like consistency that is truly addictive!
6
Finalize your cupcakes by frosting and decorating them. Once your cupcakes are completely cool and your cookie dough frosting is ready, use a cookie scoop or an offset spatula to generously frost the tops of each cupcake. For that quintessential monster cookie look, finish by decorating with an extra sprinkle of colorful M&M’s and mini chocolate chips. These delightful embellishments not only add visual appeal but also enhance the textural experience.
Creative Decorating Inspiration
While the classic M&M and chocolate chip topping is iconic, feel free to unleash your creativity when decorating your monster cookie cupcakes. Here are some ideas to inspire you:
Change Up the Toppings: Customize your cupcakes by experimenting with different toppings. Instead of just M&M’s and chocolate chips, consider a rich drizzle of extra peanut butter, a swirl of melted dark or white chocolate, or even a sprinkle of chopped mini Reese’s peanut butter cups for an added layer of peanut butter bliss. Crushed pretzels can also add a delightful salty crunch that balances the sweetness beautifully.
Frosting Variations for a Professional Touch: If you’re looking to elevate the visual appeal, consider removing the M&M’s from the frosting mixture before piping. Prepare your frosting and then use a star or round piping tip to create beautiful swirls on top of each cupcake. Once the frosting is piped, gently press the M&M’s, chocolate chips, or any other desired toppings directly into the soft frosting. This method creates a cleaner, more deliberate design and a truly bakery-worthy finish.
Spooky & Fun Halloween Ideas: For a festive and playful twist, especially around Halloween, transform your monster cookie cupcakes into literal monsters! Add edible candy eyes to the frosting for a whimsical stare. You can also incorporate gummy worms peeking out, or sprinkle black and orange sprinkles around the edges. A drizzle of green or purple icing can further enhance the “monster” vibe, making them a perfect, spooky treat for your Halloween celebrations or kids’ parties.
Expert Tips for Bakery-Worthy Cupcakes
Achieving truly exceptional cupcakes often comes down to a few key baking techniques. Follow these expert tips to ensure your monster cookie cupcakes turn out perfectly every time, rivaling those from your favorite bakery:
Use a Cookie Scoop to Portion the Batter: This tip is a game-changer for consistency. Using a cookie scoop (a standard ice cream scoop works too) to portion your cupcake batter ensures that each cupcake is roughly the same size. This leads to even baking, preventing some cupcakes from being overdone while others are undercooked. Plus, it results in a beautiful, uniform presentation that looks incredibly professional.
Always Allow Cupcakes to Cool Completely Before Frosting: This cannot be stressed enough! When making any cupcake recipe, it is absolutely paramount to allow them to cool down entirely before you even think about applying frosting. If your cupcakes are even slightly warm, the frosting will melt, slide off, and create a messy, unappealing result. Patience here truly pays off with perfectly set, beautiful frosting.
Employ a Kitchen Scale for Precision: Baking with a scale is, without a doubt, my number one baking tip for consistent and successful results! Volume measurements (cups) can vary wildly depending on how you scoop flour or other ingredients. If you find your cupcakes are often dense, dry, or crumbly, it’s almost always due to using too much flour. A kitchen scale provides exact weight measurements, eliminating guesswork and guaranteeing the perfect ingredient ratios for a tender, moist cupcake every single time.
Ensure All Ingredients are at Room Temperature: For butter, eggs, milk, and sour cream, having them at room temperature is vital. Room temperature ingredients emulsify much better, meaning they blend together smoothly and evenly. This creates a homogeneous batter that traps air more effectively, leading to a lighter, fluffier cupcake with a finer crumb. Plan ahead and take these ingredients out of the fridge at least 30 minutes to an hour before you start baking.
Avoid Overmixing the Batter: Once you add the wet ingredients to the dry, mix only until they are just combined. Overmixing develops the gluten in the flour excessively, which can lead to tough, rubbery cupcakes instead of the desired tender, fluffy texture. A few small lumps are perfectly fine and often preferred over an overmixed, smooth batter.
Storage and Freezing Guidelines
To keep your monster cookie cupcakes fresh and delicious for as long as possible, follow these simple storage and freezing tips:
Storage: For best results and to maintain optimal moisture, store any leftover monster cookie cupcakes in an airtight container at room temperature. They will stay wonderfully fresh and delicious for 2-3 days. I generally don’t recommend refrigerating frosted cupcakes, as the cold air can dry out the cake and alter its texture, making it less moist and tender. If you must refrigerate, ensure they are in a very well-sealed container and bring them to room temperature before serving for the best flavor and texture.
Freezing: These cupcakes are excellent for freezing, allowing you to enjoy them long after baking! Decorated cupcakes can be carefully placed in an airtight container and frozen for up to 1 month. To prevent damage to the frosting, you might want to flash freeze them on a tray first until the frosting is firm, then transfer them to a container. You can also store unfrosted cupcakes the same way; simply wrap them individually in plastic wrap, then place them in an airtight freezer bag or container. Thaw them at room temperature before frosting or serving.
Frequently Asked Questions (FAQs)
Yes, absolutely! You can certainly substitute crunchy peanut butter for creamy peanut butter in both the cupcake batter and the frosting. This will add an extra layer of delightful texture and a more pronounced peanut crunch to your monster cookie cupcakes. Just keep in mind that the added peanut bits may slightly alter the overall smoothness of the frosting, but for many, this is a welcome addition!
While you technically can, I highly recommend sticking with quick-cook oats for this recipe. Quick-cook oats are thinner and absorb moisture more efficiently, contributing to the desired chewy yet tender texture of the cupcakes. Old-fashioned (rolled) oats are thicker and might result in a denser, chewier cupcake, or even dry out the batter slightly, impacting the overall structure and tenderness we’re aiming for.
Yes, you can adapt this recipe! For those with peanut allergies or a preference for other flavors, you can substitute a different nut butter like almond butter or cashew butter for a similar taste and texture profile. Sunflower seed butter is also an excellent nut-free alternative. If you want to omit nut butters entirely, you could try using cookie butter (like Biscoff) for a different but equally delicious flavor, or simply increase the amount of oil slightly and add a bit more vanilla extract, though this will significantly change the “monster cookie” essence. Adjusting other liquid ingredients might be necessary to maintain the correct batter consistency if omitting it entirely.
Heat-treating flour involves heating it to a temperature that kills any potential bacteria, like E. coli, that can be present in raw flour. This makes the flour safe to consume without baking, which is crucial for recipes like our cookie dough frosting where the flour isn’t baked. You can do this by microwaving the flour in short increments (30 seconds), stirring after each, until it reaches an internal temperature of 165°F (74°C).
Room temperature ingredients, especially butter and eggs, are vital for creating a smooth, emulsified batter. When butter is soft (but not melted), it creams much better with sugar, incorporating air that gives cupcakes their light and fluffy texture. Cold ingredients, on the other hand, can cause the batter to curdle and result in a denser, less uniform crumb. Allowing ingredients to warm up naturally helps them combine seamlessly, leading to a superior final product.
More Delightful Cupcake Recipes
If you’ve fallen in love with these monster cookie cupcakes, you’ll surely enjoy exploring more of my favorite cupcake creations. Each recipe is designed to bring bakery-quality treats to your home kitchen!
- Cookies and Cream Cupcakes: Indulge in the classic combination of chocolate cookies and creamy frosting.
- Raspberry Lemon Cupcakes: A refreshing burst of zesty lemon and sweet, tart raspberries.
- Cherry Cheesecake Cupcakes: All the rich, creamy flavor of cheesecake in a convenient cupcake form.
- Rainbow Sherbet Cupcakes: A playful, fruity, and colorful treat perfect for summer or any celebration.
If you tried this recipe or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Monster Cookie Cupcakes
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Equipment
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cupcake pan
Ingredients
Cupcake Batter
- 1/2 cup water
- 1/4 cup quick-cook oats
- 1 1/4 cups cake flour, *see notes below for measuring*
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup mini chocolate chips
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup whole milk, room temperature
- 1/4 cup vegetable oil
- 1/4 cup sour cream, room temperature
- 2 large eggs, room temperature
- 2 tablespoons creamy peanut butter, room temperature
- 2 teaspoons vanilla paste or extract
- 4 tablespoons unsalted butter, cubed, room temperature
Monster Cookie Frosting
- 1 cup unsalted butter, room temperature
- 1/2 cup light brown sugar, packed
- 1 tablespoon creamy peanut butter
- 1/2 cup heat-treated all-purpose flour, *see notes below for heat treating*
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla paste or extract
- 3/4 cup mini M&Ms, plus extras for decorating
Instructions
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Line a 12-cup cupcake pan with liners. Preheat the oven to 350°F/180°C.
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Bring the water to a boil, stir in the oats, remove from the heat, and cover for 15 minutes. Let the oatmeal cool to room temperature before using.1/2 cup (105 g) water, 1/4 cup (26 g) quick-cook oats
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In a stand mixing bowl, whisk together the flour, sugar, light brown sugar, mini chocolate chips, baking powder, and salt.1 1/4 cups (137 g) cake flour, 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) light brown sugar, 1/2 cup (85 g) mini chocolate chips, 1 1/2 teaspoons baking powder, 1/2 teaspoon fine sea salt
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Whisk together the milk, oil, sour cream, eggs, peanut butter, vanilla, and cooled oats in a separate bowl.1/4 cup (56 g) whole milk, 1/4 cup (50 g) vegetable oil, 1/4 cup (56 g) sour cream, 2 (100 g) large eggs, 2 tablespoons (30 g) creamy peanut butter, 2 teaspoons vanilla paste or extract
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Add the cubed butter to the mixing bowl and mix on low speed until it resembles coarse sand.4 tablespoons (56 g) unsalted butter
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Pour the wet ingredients into the bowl and mix until just combined, scraping down the bowl to ensure everything is combined.
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Scoop the batter into the prepared cupcake pan. You will have enough batter to make 12 cupcakes, each liner about 3/4 full.
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Bake for 15-20 minutes or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pan cool on a wire rack for 10 minutes, then remove each cupcake from the pan and let them finish cooling on the rack.
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To make the frosting, beat the butter, brown sugar, and peanut butter for 5 minutes. Once smooth, add the heat-treated flour and powdered sugar, mixing to combine. Then, mix in the heavy cream and vanilla. Once combined, stir in the M&Ms.1 cup (226 g) unsalted butter, 1/2 cup (100 g) light brown sugar, 1 tablespoon creamy peanut butter, 1/2 cup (65 g) heat-treated all-purpose flour, 1 cup (120 g) powdered sugar, 2 tablespoons heavy cream, 2 teaspoons vanilla paste or extract, 3/4 cup (178 g) mini M&Ms
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Once the cupcakes are cool, scoop the buttercream onto each cupcake using an ice cream scoop. Garnish with extra M&Ms and chocolate chips, and enjoy!
Video
Notes
How to heat-treat flour: In a microwave-safe dish, microwave the flour in 30-second increments, stirring in between, until the flour reaches 165°F. Let it cool completely before mixing it into the frosting! This essential step ensures the flour is safe for consumption in raw form.
Replacing the peanut butter: For allergies or preference, you can omit the peanut butter or replace it with sunflower seed butter, almond butter, or cookie butter! Remember that omitting it entirely might require slight adjustments to other liquid components to maintain batter consistency and the overall flavor profile will change significantly.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.