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Peanut Butter Monster Cookie Cupcakes

These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy!  It’s a monster cookie… no, it’s a cupcake!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

I was craving something today, but  I wasn’t sure quite what it was.  I got on Pinterest and started browsing around some food boards and came across the “Monster Cookie.”

On Pinterest, the monster cookie comes in many different shapes and sizes, colors and flavors and it was very unclear to me what exactly makes up one of these cookies.

So, I took to Facebook and asked you.  Here’s what some of you said:

  • Christy B: “…quick oats, m&ms, mini chocolate chips, peanut butter chips, and peanut butter.”
  • Melanie K: ” I make my Monster cookies with quick oats, M&M’s, chocolate chips and peanut butter. I only make them at Christmas but they are my husbands favorite cookies.”
  • Cindy J: “Everywhere I’ve worked it’s something different 1) a giant sized cookie 2) a cookie with lots of ingredients: chocolate chips,or m&m’s nuts, raisins, oatmeal or 3) 2 m&m cookies with buttercream filling and buttercream googly eyes on top.”
  • Roxana B: “Well the monster cookie recipe we use has oats, chocolate chips, and mini m&m’s in it.”
  • Darla B: “The size and the large amount of goodies in it” is what makes it a Monster cookie.

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Okay… so peanut butter, M&M’s chocolate chips, oatmeal.  Those seem pretty standard in a monster cookie… anything else you add… well, those are just a bonus.   So, I decided to take those components and transform them into a cupcake.  These Peanut Butter Monster Cookie Cupcakes are super sweet, loaded with peanut butter and chocolate and extremely delicious! This cupcake is sure to cure your peanut butter or your monster cookie craving!

This cupcake is a peanut butter cake filled with chocolate toffee bits, chocolate chips and M&Ms. It’s then topped with a peanut butter cookie dough frosting that is also full of toffee bits,  mini chocolate chips and even more M&Ms!  It’s sweet, it’s crunchy, it’s full of candy and it’s SO GOOD!

If you love Monster Cookies – you’ll LOVE this cupcake!

Enjoy!

Peanut Butter Monster Cookie Cupcakes by JavaCupcake.com

Peanut Butter Monster Cookie Cupcakes

Peanut Butter Monster Cookie Cupcakes

Yield: 12-16 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These peanut butter monster cookie cupcakes are chalked full of peanut butter, chocolate and candy! It’s a monster cookie… no, it’s a cupcake!

Ingredients

Peanut Butter Monster Cookie Cupcakes

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp unsalted butter, room temperature
  • 3/4 cup crunchy peanut butter
  • 1/2 cup packed dark brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup skim milk
  • 1/4 cup Hershey's Chocolate & Toffee Bits
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup M&Ms - plus more for garnish

Peanut Butter Monster Cookie Frosting

  • 1/2 cup creamy peanut butter
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup packed light brown sugar
  • 3 cups powdered sugar
  • 1/2 cup flour
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/4-1/2 cup heavy cream
  • 1/4 cup Hershey's chocolate & toffee bits
  • 1/4 cup mini semi-sweet chocolate chips
  • 1/2 cup M&Ms - plus more for garnish

Instructions

Peanut Butter Monster Cookie Cupcakes

  1. Preheat oven to 375 degrees F. Line cupcake pan with liners.
  2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
  3. In a measuring cup that pours, measure the milk and vanilla. Set aside.
  4. In the bowl of an electric mixer with the paddle attachment, cream the butter, peanut butter and sugar together on high for at least 2 minutes. Scrape the sides of the bowl.
  5. Add the eggs and mix on high until light and fluffy.
  6. Slowly add 1/2 the flour and mix only until incorporated.
  7. Add the milk and mix. Scrape the sides of the bowl.
  8. Add the remaining flour and mix only until incorporated. Scrape the sides and hand mix any remaining flour that needs incorporating.
  9. Fold in the chocolate & toffee bits, chocolate chips and M&Ms.
  10. Fill liners at least 3/4 full. Press 3-5 M&Ms onto the top of the batter in each cup.
  11. Bake for 18-22 minutes. Rotate pan after 10 minutes and reduce heat to 325 degrees F.
  12. Let cool in pan for 5 minutes before removing to a wire rack to cool completely.

Peanut Butter Monster Cookie Frosting

  1. Cream together the peanut butter and butter in the bowl of your stand mixer.
  2. Add the brown sugar and beat until incorporated.
  3. One cup at a time, mix in the powdered sugar and flour.
  4. Add the vanilla, salt and 1/4 cup of heavy cream. Mix until smooth.
  5. Add up to 1/4 cup more of heavy cream until you reach your desired consistency. Beat on high for 3-4 minutes or until light and fluffy.
  6. Mix in the candies.
  7. Using an ice cream scooper, scoop dollops of frosting onto the top of each cupcake. Press a few M&Ms onto the top as garnish.

Peanut Butter M&M Chocolate Cupcakes

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.comThese cupcakes came together on a whim this morning.  I was making the chocolate cake layer for an upcoming cake project and had extra batter so I made 10 chocolate cupcakes.   About a week ago I bought a bag of Peanut Butter M&M (under the influence of PMS HAHA!) and thought that they’d make an excellent addition to a peanut butter filling for chocolate cupcakes.  But… as I was whipping up the filling I realized that what I was making would make an even better frosting! So these Peanut Butter M&M Chocolate Cupcakes were born!

You can use any chocolate cupcake recipe you want for these.  Heck, use a box mix.  Cause let’s be honest here… it’s the frosting that’s the highlight of these cupcakes.  Giant mound of peanut buttery, chunky candy goodness.  I even used crunchy peanut butter for this frosting to add a little texture to each bite!

Yummmmmm-o!

Peanut Butter M&M Chocolate Cupcakes by JavaCupcake.com

Peanut Butter M&M Chocolate Cupcakes

Ingredients

Chocolate Cupcakes

  • Use this recipe ! It makes 2-3 dozen cupcakes so either HALF this recipe of DOUBLE the frosting recipe.

Peanut Butter M&M Frosting

  • 1/2 cup unsalted butter, room temperature
  • 1/2 heaping cup crunchy peanut butter (I used JIF)
  • 2 cups powdered sugar
  • 1 Tbsp vanilla
  • 2 Tbsp milk
  • pinch of salt
  • 1/2 cup Peanut Butter M&M's
  • 1/4 cup Peanut Butter M&M's for garnish

Instructions

  1. Prepare your chocolate cupcakes and allow to cool completely before frosting.
  2. Using a food processor, crush 1/2 cup of M&Ms until they are broken into very fine pieces. Remove from food processor and set aside. Repeat with 1/4 cup of M&M's and set aside for garnish.
  3. In a medium mixing bowl, using your hand mixer on high, cream together the peanut butter and butter.
  4. Add half the powdered sugar and mix until smooth. Mix in the vanilla, salt, and milk.
  5. Add the remaining powdered sugar and combine until incorporated. Turn your mixer to high and whip for 1-2 minutes until the frosting lightens in color and becomes fluffy.
  6. Add the 1/2 cup crushed M&Ms and mix until incorporated.
  7. Using an open star tip, pipe frosting onto each cupcake. Sprinkle more crushed M&Ms on top and garnish with a single M&M in the center of the frosting.
  8. Eat and enjoy!

Butterfinger Cupcakes

Butterfinger Cupcakes by JavaCupcake.com

So my husband is gone for 3 weeks training for his upcoming deployment… one could call these three weeks training for the Army Wives who are left at home too.  It’s like a trial run for how things will be when the one man who holds our whole world together – isn’t there anymore.  Last Friday night, about 20 of us Army Wives got together for an evening of food, drinks and lots of fun… just a few hours to help take our minds off our husbands being away and a chance to build community and make new friends.  I wanted to bring something to the party that the women could really indulge themselves… so I made Butterfinger Cupcakes!

I used my standard dark chocolate cake recipe for the cupcake, dipped each cupcake in chocolate ganache and swirled Butterfinger buttercream on top… of course all topped with a Butterfinger egg!

I also thought I’d dress these cupcakes up for Spring!  It has been sunny and 50F here the last week and it’s gotten me excited for warmer weather! Come on Spring!

Enjoy!

Butterfinger Cupcakes

Yield: 2 dozen cupcakes

Ingredients

Chocolate Cupcakes

  • Use THIS RECIPE

Chocolate Ganache

  • 100g chocolate (I used Lindt Excellence 50% cocoa)
  • 1/3 cup heavy cream
  • 1 Tbsp unsalted butter
  • 1 tsp vanilla

Butterfinger Buttercream

  • 1 cup unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 3 cups powdered sugar
  • 1/2 cup heavy cream
  • pinch salt
  • 3 Butterfinger candy bars - regular size
  • 24 Butterfinger Nesting Eggs

Instructions

Chocolate Cake

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Prepare batter as directed in the instructions found in the link above.
  3. Fill cupcake liners 2/3 full and bake 18-20 minutes or until a toothpick comes out clean. Cool in pans for 5 minutes before removing to a wire rack to cool completely.

Chocolate Ganache

  1. Chop chocolate into very fine pieces and place into a medium glass bowl.
  2. Over medium-high heat, heat the cream, butter and vanilla until just simmering. Do not let it come to a complete boil.
  3. Pour cream over chocolate and let it set for 1 minute untouched.
  4. Stir gently until smooth and all the chocolate has melted. Be careful not to allow any air bubbles to form.
  5. Immediately dip the top of each cooled cupcake in the ganache. Allow to sit 1 hour or until the chocolate has set.

Butterfinger Buttercream

  1. Cream together the peanut butter and butter for 2-3 minutes.
  2. Add the powdered sugar and mix until smooth. Scrape the sides of the bowl and add the heavy cream and salt.
  3. Mix on high 4-5 minutes or until light and fluffy and has become lighter in color.
  4. Using your food processor, chop up the candy bars until they have broken up into small, very fine pieces.
  5. Fold the Butterfinger into the frosting.
  6. Using a large round tip, pipe a round of frosting onto each cupcake. Top with a Butterfinger Egg.
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