Monster Cookie Dough Cupcakes (Print version)

Soft peanut butter cupcakes topped with eggless monster cookie dough frosting packed with oats, chocolate chips, and candy pieces.

# Ingredients:

For the cupcakes

01 - 1/4 cup (57 g) unsalted butter, softened
02 - 1/2 cup (128 g) creamy peanut butter
03 - 1 cup (200 g) granulated sugar
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract
06 - 1/3 cup (80 ml) milk
07 - 1 1/2 cups (188 g) all-purpose flour
08 - 1 1/4 teaspoons baking powder
09 - 1/4 teaspoon fine salt
10 - 1/4 cup (42 g) mini chocolate chips

For the cookie dough frosting

11 - 3 tablespoons (24 g) all-purpose flour, heat-treated and cooled
12 - 8 oz (225 g) cream cheese, softened
13 - 1/2 cup (113 g) unsalted butter, softened
14 - 1/2 cup (128 g) creamy peanut butter
15 - 3 tablespoons packed brown sugar
16 - 2 teaspoons vanilla extract
17 - 1 1/2 cups (180 g) powdered sugar
18 - 1 cup (90 g) quick oats
19 - 3/4 cup (128 g) mini candy-coated chocolate pieces
20 - 3/4 cup (128 g) mini semi-sweet chocolate chips
21 - Extra candy pieces and chocolate chips for topping, optional

# Instructions:

01 - Preheat the oven to 350°F. Spread the 3 tablespoons flour for the frosting on a small baking sheet and bake for 5 minutes. Let it cool completely.
02 - Line a 12-cup muffin pan with paper liners. Keep the oven at 350°F.
03 - Beat butter, peanut butter, and sugar until creamy, about 2 minutes. Beat in eggs, vanilla, and milk. Add flour, baking powder, and salt, then mix just until combined. Fold in the mini chocolate chips.
04 - Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18-20 minutes, until the tops spring back and a toothpick comes out clean. Cool completely on a wire rack.
05 - Beat cream cheese, butter, peanut butter, brown sugar, vanilla, cooled heat-treated flour, and powdered sugar until thick and smooth.
06 - Fold in the oats, candy-coated chocolate pieces, and mini chocolate chips by hand. Chill for 10-15 minutes if the frosting feels too soft to scoop.
07 - Scoop a generous mound of cookie dough frosting onto each cooled cupcake. Press extra candy pieces and chocolate chips on top if desired.

# Good to know:

01 - Flour used in the frosting should be heat-treated and fully cooled before mixing.
02 - Cupcakes must be completely cool before topping.
03 - Best served slightly chilled or after 15 minutes at room temperature.

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