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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.
Half Baked Cake by JavaCupcake.com - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

Half Baked Cake

Thick, chewy layers of fudge brownie cake with gobs of chocolate chip cookie dough baked inside are layered between a brown sugar cookie dough frosting make this Half Baked Cake inspired Ben & Jerry’s ice cream a cake that’s too good not to eat!

Half Baked Cake by JavaCupcake.com - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

Half Baked?  What’s that?  You’ve heard of Ben & Jerry’s ice cream, right?  Half Baked is one of their flavors that has gobs of chocolate chip cookie dough and brownies running through it.  Yah… it’s so good!!!

Half Baked Cake by JavaCupcake.com - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

Well, this cake is inspired by that ice cream!  My Half Baked Cake has three layers of chocolate fudge brownie cake filled with gobs of cookie dough.  It’s filled and  with a brown sugar, cookie dough frosting and adorned with mini chocolate chips.

Is your mind blown yet?

Half Baked Cake by JavaCupcake.com - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

If you’re looking for a cake that’s low calorie, low sugar or low fat – you’re in the wrong place.  This cake has everything that’s amazing about baking “Paula Deen Style” … all butter, all sugar and all delicious flavor.  It really truly is a decadent, heavenly cake.

PS… you’re gonna need a HUGE glass of milk with this cake.  It’s so rich!  Every bite has both brownie and cookie dough – it’s a sugar rush in your mouth!

Enjoy!

Half Baked Cake by JavaCupcake.com - Fudge brownie cake layers with gobs of chocolate chip cookie dough baked inside and cookie dough frosting

Half Baked Cake

Half Baked Cake

Yield: 1 3 layer 8-inch cake
Prep Time: 50 minutes
Cook Time: 27 minutes
Total Time: 1 hour 17 minutes

This Half Baked Cake is three layers of rich fudge brownie with gobs of chocolate chip cookie dough running through it all filled & topped with cookie dough frosting and adorned with mini chocolate chips.

Ingredients

Chocolate Chip Cookie Dough

  • 1 1/2 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 8 Tbsp unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 Tbsp vanilla extract
  • 3/4 cup mini chocolate chips

Fudge Brownie Cake

  • 1 1/2 cups unsalted butter, sliced
  • 6oz unsweetened baker’s chocolate, chopped
  • 1 cup light brown sugar, lightly packed
  • 2 cups sugar
  • 5 large eggs
  • 1 Tbsp vanilla extract
  • 1 1/2 cups flour
  • 3/4 tsp salt
  • 1/2 tsp baking soda

Cookie Dough Frosting

  • 36 Tbsp (4.5 sticks or 2 1/4 cups) unsalted butter, room temperature
  • 1 1/2 cups light brown sugar, loose - not packed
  • 5-6 cups powdered sugar, sifted
  • 1 Tbsp vanilla extract
  • 1 1/2 cups flour
  • 1/4 cup + 2 Tbsp heavy cream
  • 1/2 tsp salt
  • mini & regular chocolate chips to garnish

Instructions

Chocolate Chip Cookie Dough

  1. In a small bowl, sift together the flour, baking soda and salt.
  2. In a medium bowl, whisk together the butter, sugars, milk and vanilla until smooth.
  3. Whisk in the dry ingredients.
  4. Add the mini chocolate chips and fold together.
  5. Cover and freeze 30 minutes or until firm.

Fudge Brownie Cake

  1. Preheat oven to 350 F degrees. Grease 3 8in cake pans, line with parchment paper, grease again then flour.
  2. In a large sauce pan over medium-high heat, melt together the butter and bakers chocolate until smooth. Whisking often.
  3. Add the sugar and whisk together until smooth.
  4. Pour the chocolate mixture into a large bowl.
  5. Add the eggs, one at a time, and whisk after each addition. NOTE: Make sure to whisk well after each egg. The batter should become thick.
  6. Whisk in the vanilla.
  7. Sprinkle the flour, baking soda and salt over the batter and whisk until just combined.
  8. Pour 1 1/2 cups of batter into each prepared cake pan.
  9. Remove the cookie dough from the freezer. Roll marble sized balls of dough and drop into the batter. Add as many dough balls as you want... I added 12-15 per pan.
  10. Using your finger, press the dough balls down into pan and cover with batter. You want all the balls to be completely submerged and covered with batter.
  11. Bake on the center rack of your oven for 25-28 minutes or until the top begins to crack slightly and a toothpick comes out clean from the center.
  12. Cool in the pans for 15 minutes before removing to a wire rack to cool completely. NOTE: It will be helpful to run a butter knife along the edge of the pan before removing the cake to help prevent sticking.

Chocolate Chip Cookie Dough Frosting

  1. In the bowl of your stand mixer, cream the butter until smooth.
  2. Crumble the brown sugar so that there are no lumps and add it to the butter. Cream together until smooth.
  3. Sift the powdered sugar into the bowl and mix on medium-low speed until combined. Scrape the sides of the bowl and mix again.
  4. Mix in the vanilla.
  5. Sift the flour into the bowl and mix on medium-low speed until combined. Scrape the sides of the bowl and mix again.
  6. Add the heavy cream and salt and mix on high for 1-2 minutes or until light and fluffy. Scrape the sides of the bowl and mix another minute.

Assembly

  1. Place one cake layer on your cake stand and spread 1/4 inch layer of the frosting chips over the top. Place the second layer on top and spread another 1/4 inch layer of frosting. Place the last layer of cake on top.
  2. Crumb coat the outside of the cake. Freeze the cake for 20 minutes.
  3. Reserve 1 cup of frosting for decorating. Fold in 1/2 cup mini chocolate chips into the remaining frosting.
  4. Cover the outside of the cake with the cookie dough frosting.
  5. Using the straight edge of a cake decorating comb, make sure the sides and the top of the cake are smooth and even.
  6. Using the edge with the triangle scallops, run the decorating comb along the outside of the cake.
  7. Press mini chocolate chips onto the bottom 1-2 inches of the cake at the base.
  8. Using a large star piping tip fitted to a disposable piping bag, pipe small swirls/mounds of frosting along the top edge of the cake. Place a chocolate chip, upside down in the center of each swirl.

Notes

Chocolate Chip Cookie Dough & Frosting originally from my Chocolate Chocolate Chip Cookie Dough Cupcakes

Brownie cake & decoration inspired by Sprinkle Bakes

If you love this cake, you may also be interested in these Chocolate Chocolate Chip Cookie Dough Cupcakes!

Chocolate Chocolate Chip Cookie Dough Cupcakes by JavaCupcake.com

Here a few of the supplies needed to make this cake!

Original Karamelgebäck Creme Cupcakes

Enjoy a taste of Belgium with these Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes made from the creamy, rich caramel spread from the Lotus Bakery!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

You’ve heard of Cookie Butter, right? Trader Joes sells it.  It’s also been called Speculoos, Biscoff or Karamelgebäck Creme.  Well, that Cookie Butter is a knock-off of the creamy, caramel cookie spread made by The Lotus Bakery from Belgium!    The Original Karamelgebäck Creme is a spread made from their popular Lotus Bakeries caramel cookie (often called a Biscoff cookie) that is commonly served in restaurants and hotels in Europe with coffee.  It’s similar to peanut butter or Nutella in it’s uses, but the flavor is so distinct.

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

I’ve had a few jars of  in my pantry for a few weeks now.  Before then, the only time I could get this delicious cookie spread was when the cute lttle old man from Belgium would come to the PX on post and set up a booth to sell his beers, cheeses and the Speculoos…. at €8 a jar.  So, when the local grocery store was selling them for €3, I picked up a few jars.  And, I was lucky enough to get a Choco Speculoos too!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

Back in the USA, this spread is known as Cookie Butter and can be found at stores like Whole Foods and Trader Joes.  But, I’ve heard stories from a few of my readers that it’s a hot commodity and is even rationed in some places and VERY expensive.  So if you can get your hands on a jar… savor EVERY BITE, because it’s unlike anything you’ve ever had before!

With this spread, I made Original Karamelgebäck Creme Cupcakes.  The base of the cupcake is dense, moist and full of the sweet caramel flavor of the Biscoff cookie.  The frosting is made with the Choco Speculoos and is so light and fluffy.  I could have eaten this frosting by the spoonful.  Oh, who I am kidding.  I totally did eat it by the spoonful.   Topping this cupcake is crushed Biscoff cookies, which I think adds the perfect little crunch to the cupcake!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

It’s like a Belgian explosion in my mouth with each bite of this cupcake.  SO GOOD!

Don’t worry though, if you can’t find  Original Karamelgebäck Creme in any stores in the USA, just run to Trader Joes and try to find cookie butter.  And the Choco Speculoos… you probably won’t find that in the USA either, but you could use Nutella or more  Original Karamelgebäck Creme and add some cocoa powder.

Enjoy!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

If you like these cupcakes, check out the Chocolate cupcakes with Biscoff Milka Cream Cheese Frosting I made last year!

Chocolate Biscoff Cupcakes by JavaCupcake

Original Karamelgebäck Creme Cupcakes

Yield: 18 cupcakes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients

Original Karamelgebäck Creme Cupcakes

  • 3/4 cups flour
  • 2 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups dark brown sugar, packed
  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup Original Karamelgebäck Creme (aka Biscoff, Cookie Butter or Speculoos)
  • 1 cup whole milk
  • 1 tsp vanilla
  • 3 large eggs

Choco Speculoos Buttercream

  • 1 cup unsalted butter, room temperature
  • 1 cup Choco Speculoos (any chocolate spread could be substituted)
  • 3 cups powdered sugar
  • 1/8 tsp salt
  • 1/4-1/2 cup heavy whipping cream
  • Karamelgebäck cookies (Speculoos cookies), crushed - for garnish

Instructions

Original Karamelgebäck Creme Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, combine the flour, baking powder, salt and sugar on low speed.
  3. Add the butter, peanut butter, milk and vanilla and mix on medium high speed until the batter is smooth - about 30 seconds.
  4. Add the eggs, one at a time, and mix until just incorporated. Scrape the sides & bottom of the bowl the ensure everything is combined. NOTE: The batter may appear to have lumps of butter in it... no worries, they will melt and bake into the cupcakes perfectly!
  5. Fill cupcake liners 2/3 full and bake for 17-19 minutes or until a toothpick comes out clean.
  6. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Choco Speculoos Buttercream

  1. In the bowl of your stand mixer, cream together the butter and Choco Speculoos until smooth.
  2. Add the powdered sugar one cup at a time, beating until smooth after each addition.
  3. Mix in the salt.
  4. Scrape the sides of the bowl and add 1/4 cup of the heavy whipping cream and beat until smooth. Check the consistency, if you want it looser, add more cream. Once it's the consistency you want, beat on high for 2 minutes or until the color lightens.

Assembly

  1. Using a Wilton 1M closed star tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  2. Garnish the top of the frosting with crushed Karamelgebäck cookies.

Peanut Butter Oreo Cupcakes

Mini Peanut Butter Oreo Cupcakes by JavaCupcake.com

Decadent chocolate cake, creamy peanut butter frosting and amazingly good peanut butter Oreos make these cupcakes out-of-this-world delicious!

Dave & Betsy - JavaCupcake.com

So my husbands unit is deploying.   *sigh*  I know.  I don’t like saying it.  I can’t really even say it out loud… typing it is just as hard.  It will be our third deployment together… but the first in Germany and the first with a new baby.  Most of the friends I made here have moved away to new duty stations… so I find myself stuck, alone… with out a support system in place to get me though.

Fox Troop BBQ - JavaCupcake.com

And so yesterday at his Troops pre-deployment BBQ, I thought maybe I could meet a few spouses and make some new friends.  I also thought I might be able to win them over with cupcakes.   Cupcakes + Army Wives + Army Brats + Soldiers = FUN!

Fox Troop BBQ  - JavaCupcake.comFox Troop BBQ - JavaCupcake.com

The single soldiers manned the grill, drank beer and played football.  The babies stole the balls from the single soldiers and ran around with them- the dad’s chased after.   The big kids played with the parachute and on the playground and the Mom’s relaxed and chatted with new and old friends.  It was a fun afternoon!

Fox Troop BBQ - JavaCupcake.com

Oh… and there were cupcakes! 5 dozen mini Peanut Butter Oreo Cupcakes to be exact!

Mini Peanut Butter Oreo Cupcakes by JavaCupcake.com

Fox Troop BBQ - JavaCupcake.com

I think I may have a slight obsession with the peanut butter chocolate combination. Okay… maybe it’s more than a slight obsession… maybe it’s a pretty HUGE one. Ha!  As I was making these cupcakes for this bbq, I kept thinking of all the recipes I had made that included chocolate and peanut butter.   And let me tell you… there are A LOT!

Fox Troop BBQ - JavaCupcake.com

But that didn’t seem to bother this guy… he ate the top off the cupcake before taking the wrapper off.

Fox Troop BBQ -  JavaCupcake.comOr this little darling girl… she really liked the frosting.  I mean – seriously, she’s doing it right.  Big giant lick of peanut butter frosting?  Yes, please!

Fox Troop BBQ - JavaCupcake.com

I think shoving my cupcakes in your mouth all at once was a general theme… I saw this all afternoon (well more like about an hour – cause that’s how long the cupcakes lasted before they were gone!).  SGT Zaleuke just shoved the entire cupcake in his mouth! Yes!

Fox Troop BBQ - JavaCupcake.com

Okay, okay… one last picture of cute kids eating my cupcakes.  Aren’t these sisters the CUTEST… like EVER!

And I suppose you want some of the details about the cupcakes now, right?  Ok ok ok ok… I’m gonna be honest with you.  I’ve made these before.  I bazzzzillllion times.  (You can see those recipes HERE, HERE, HERE or HERE … okay so that’s only 4… but I got lazy and didn’t want to link ALL of them lol)   I used my favorite chocolate cake recipe but added crushed Peanut Butter OREOs to the batter and topped them with my favorite peanut butter buttercream and added more crushed PB OREOs to the BC! Oh… and topped them all off with another PB OREO!

Peanut Butter Oreo Cupcakes by JavaCupcake.com

I mean my chocolate peanut butter cupcakes are soooo yummy by themselves… but the addition of the Peanut Butter OREOs really add a the creamy peanut butter flavor to the cake and a bit of a crunch to the buttercream.  So. Good.

So… if you’re like me and you have a peanut butter chocolate obsession… you should make this.  Like, STAT.  Now.   ASAP.

Enjoy!

Love those chevron liners?  You can get them at Sweets & Treats Boutique!

Peanut Butter Oreo Cupcakes

Yield: 6 dozen mini cupcakes

Ingredients

Peanut Butter OREO Chocolate Cupcakes

  • 1 cup unsalted butter
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup cocoa powder (I used HERSHEY's Special Dark cocoa)
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 20 Peanut Butter OREO sandwich cookies, finely crushed

Peanut Butter OREO Buttercream

  • 1 1/2 cups unsalted butter, room temperature
  • 1 1/2 cups peanut butter (I used JIF Creamy)
  • 4 1/2 cups powdered sugar
  • 3/4 cup heavy cream
  • 1/8 tsp salt
  • 10 Peanut Butter OREO sandwich cookies, finely crushed

Instructions

Peanut Butter OREO Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pans with mini cupcake liners.
  2. In a medium sauce pan, melt the butter.
  3. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  4. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  5. In a medium bowl, whisk together the sour cream and the eggs.
  6. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream mixture. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  7. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  8. Fold in the crushed Peanut Butter OREO sandwich cookies.
  9. Scoop batter into baking cups 2/3 full. Bake 17-19 minutes.
  10. Allow to cool in pans before removing to a wire rack to cool completely before frosting.

Peanut Butter OREO Buttercream

  1. In the bowl of your stand mixer, cream together the peanut butter and butter for 2 minutes.
  2. Scrape the sides of the bowl several times.
  3. Add the powdered sugar and mix on medium until combined.
  4. Add the salt and heavy cream, mix until smooth. Beat on high for 1-2 minutes or until fluffy and the color has lightened.
  5. Fold in the crushed Peanut Butter OREO sandwich cookies.

Assembly

  1. Using a Wilton 1M tip on a disposable bag, pipe mini swirls of frosting onto each cupcake.
  2. Top with a piece of Peanut Butter OREO cookie.

Notes

I used Wilton Nut & Party Cups instead of mini cupcake liners. The package says "not intended for baking" but I have had no issues baking with them. You could use regular mini liners instead of these cups, but you'll use less batter and this recipe will yield more cupcakes.

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