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peanut butter cupcakes

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 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.

I’ve added a new feature to my blog posts! I’ll now be featuring links to where you can get the products and supplies I used to make the cupcakes and other baked yummies I share with you on JavaCupcake!

Sweet & Salty:
Chocolate Peanut Butter Pretzel Cupcakes

Chocolate Peanut Butter Pretzel Cupcakes by JavaCupcake.com

This week is the “Week of the Dragoon” for the 2nd Cavalry Regiment here in Vilseck, Germany and tomorrow is Family Day.  (Basically, my husbands unit is having a giant birthday party for itself before they go on pre-deployment leave.)  I decided to donate cupcakes to the event to be sold at the 2/2 CR Cougar Foundation table.  The Cougar Foundation is the non profit organization that supports the 2nd Squadron in 2 CR… an organization that I’m a member of.

I decided to make a cupcake that I knew everyone would love… chocolate peanut butter.  But hmm… I’ve made that cupcake or cake a bazillion times.  Uhmp…. I need to kick it up a notch and add some flair! So, I’ve put a pretzel crust on the bottom of the cupcake and topped it with a chocolate dipped pretzel and a drizzle of chocolate ganache.  Om nom nom nom The perfect combination of sweet and salty – chocolatey and peanut buttery.  YUM!

Enjoy!

Chocolate Peanut Butter Pretzel Cupcakes by JavaCupcake.com

Chocolate Peanut Butter Pretzel Cupcakes

Yield: 3 dozen cupcakes
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

Rich chocolate cupcakes on a pretzel crust topped with peanut butter buttercream, chocolate ganache and a chocolate covered pretzel! Delish!

Ingredients

Pretzel Crust

  • 3 cups salted pretzel sticks
  • 1/2 cup unsalted butter, melted
  • 2 Tbsp brown sugar

Chocolate Cupcakes

  • 1 cup unsalted butter
  • 1 1/2 cups brewed coffee
  • 1 Tbsp espresso powder
  • 1 Tbsp vanilla
  • 3/4 cup cocoa powder
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Peanut Butter Buttercream

  • 2 cups unsalted butter, room temperature
  • 2 1/3 cups creamy peanut butter (I use JIF)
  • 6 cups powdered sugar
  • 1 cup heavy whipping cream
  • 1 tsp salt

Chocolate Ganache

  • 150g 50% cocao Lindt chocolate (any semi-sweet baking chocolate would work)
  • 3/4 cup heavy whipping cream
  • 1 Tbsp unsalted butter
  • 1 tsp vanilla

Chocolate Covered Pretzel (for garnish)

  • 1 bag large thin pretzels
  • 1 cup semi-sweet chocolate chips, melted

Instructions

Pretzel Crust

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. Using a food processor, pulse the pretzels until they are in small chunks.
  3. Add the melted butter and brown sugar and process on high until combined and the pretzels are in small crumbs.
  4. Press 1 tablespoon of pretzel crust into the bottom of each cupcake liner.
  5. Bake for 10 minutes.

Chocolate Cupcakes

  1. In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  2. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together the sour cream, buttermilk and the eggs. 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.
  4. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  5. Scoop batter over the pretzel crust until 3/4 full.
  6. Bake 17-19 minutes.
  7. Allow to cool in pans before removing to a wire rack to cool completely before frosting.

Peanut Butter Buttercream

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

Chocolate Ganache

  1. Chop chocolate into very small pieces and place into a glass bowl.
  2. On medium high heat, bring heavy cream to a simmer.
  3. Immediately pour cream over the chopped chocolate and let sit for 30 seconds to 1 minute.
  4. Stir gently until all the chocolate has melted.
  5. Add the butter and vanilla and stir until combined.

Chocolate Covered Pretzels

  1. Dip half of the pretzel into the melted chocolate. Set on wax paper to harden.

Assembly

  1. Using a large round star tip, pipe swirls of buttercream onto each cupcake.
  2. Drizzle 1 Tbsp chocolate ganache over the buttercream.
  3. Gently press a chocolate covered pretzel into the buttercream.
  4. Add a small dollop of buttercream at the base of the pretzel to help hold it in place.

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!

PB&J Chocolate Birthday Cupcakes

PB&J Chocolate Cupcakes by JavaCupcake.com

Today is my 35th 29th birthday and to celebrate I made cupcakes!  Peanut Butter & Jelly Chocolate cupcakes to be exact!

But… before I get to the cupcakes, I have to tell you a story… a sad, sad story.  You see, yesterday I had big lofty plans to make myself a super fancy birthday cake.  It was going to be three layers of Valhrona chocolate cake filled with fresh raspberries and topped with a Disaronno buttercream.   It was a fail.

PB&J Chocolate Cupcakes by JavaCupcake.com

I mean, the cake tasted really good.  The raspberry filling was AMAZING.  But when it came time to assemble the cake, it was just so moist that it fell apart as soon as I filled and stacked it.  I was rushing.  I didn’t want to chill the cake layers first.  It was a disaster.  Everyone who was following my struggle on my Facebook page suggested that I turn the cake into a trifle… but, by the time I had calmed down from being so mad… it was too late.  The cake was in the trash.  Bummer.

You know – it’s probably a good thing though that I had to start over, because if we’re being honest here… that cake isn’t what I really wanted.  Huh?  You might be saying to yourself?  What?  Yah… I know.  I’m a little nutty.  I wanted the same ole chocolate cake I’ve made a hundred times before.  That dark chocolate cake that is so efffffffing delicious, I dream about it when I haven’t had it in a while.  And yeah- that’s what I should have made yesterday.

PB&J Chocolate Cupcakes by JavaCupcake 4

So this morning… I did.  I got up early and whipped up a dozen dark chocolate cupcakes using my most favorite cupcake recipe.  I then filled those cupcakes with the raspberry filling I made for yesterdays cake and then topped it all off with my favorite peanut butter buttercream.

Since I’ve made all of these ingredients on my blog before… I’m not going to rewrite everything here… instead, I’ll just give you links and explain to you how I assembled them all.

FYI- those liners I’m using came from Sweets & Treats Boutique!  They sent me a sampler pack and I can’t stop using them! I LOVE how they look with chocolate cupcakes and I love the variety in designs!

Oh – and that fork? Isn’t it TO DIE FOR?  Goozeberry Hill custom made it for me!!  I absolutely LOVE it!  You can have your own custom made… just go HERE!

Enjoy!

PB&J Chocolate Cupcakes by JavaCupcake 7

PB&J Chocolate Birthday Cupcakes

Yield: 1 dozen cupcakes

Three of my favorite things in one great cupcake - Chocolate, Raspberry & Peanut Butter!

Ingredients

Chocolate Cake

  • Recipe & Instructions

Raspberry Filling

  • Recipe & Instructions **You'll only need half of this recipe

Peanut Butter Buttercream

  • Recipe & Instructions **You'll only need half of this recipe
  • Fresh raspberries & birthday sprinkles for garnish

Instructions

  1. Make cupcakes as directed in recipe above.
  2. Prepare the raspberry filling while the cupcakes are baking and allow to cool complete.
  3. Core each cupcake using an apple corer.
  4. Fill cupcakes with cooled raspberry filling.
  5. Make buttercream as directed in recipe above.
  6. Using a large star tip, pipe the frosting onto each cupcake.
  7. Garnish with birthday sprinkles and a fresh raspberry on top.

And cause he’s so darn cute… I had to share a picture of Matthew! He’s 11 months old and practicing for his 1st birthday by licking the peanut butter buttercream off the beater!  I love this baby boy!

Baby JavaCupcake licking the peanut butter buttercream from the beater - too cute for words!

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