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Take a classic tasty cookie and turn it into these Monster Cookie Cupcakes. Filled with peanut butter, oatmeal, chocolate chips, and mini M&M’s, you cannot go wrong!

I love taking twists on traditional recipes and giving them a new spin, and that is exactly what I did with these Monster Cookie Cupcakes.

They are filled with all your favorite Monster Cookie ingredients, just in cupcake form. Now I absolutely love both versions, but seriously when I can have a hand-held cake that tastes just like it, I’m in heaven.

These do take a little time to throw together because you want to make sure your oatmeal is softened by soaking it in water, but the end result is worth it.

These are a kid favorite as well, and they absolutely cannot get enough. But adults go crazy for them too, one of my husband’s favorite cookies is the Monster Cookie and he goes nuts for the cupcake version.

Trust me when I say don’t waste any more time, you need to whip up these Monster Cookie Cupcakes today, and you will fall in love.

Some of my other favorite dessert recipes that we have on our site include: Reese’s Sandwich Cookies, S’mores Layer Cake and Fudgy Brownies.

WHY THIS RECIPE WORKS:

It takes all your favorite flavors from the cookie but in cupcake form.
You can easily double this recipe to have more on hand.
The combination of flavors between the cupcake and the frosting just work so well together.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Old-fashioned oats
Boiling water
All-purpose flour
Baking soda
Baking powder
Fine sea salt
Mini semi-sweet chocolate chips
Light brown sugar, packed
Unsalted butter
Creamy peanut butter
Egg
Powdered sugar
Heavy cream
Mini M&M’s

HOW TO MAKE MONSTER COOKIE CUPCAKES:

Place the oats in a medium-sized heat-proof bowl. Pour the boiling water on top and let it sit until it cools to room temperature, about 90 minutes.
Preheat the oven to 350°F. Line a cupcake tin with liners, and set aside.
In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the chocolate chips to a small bowl. Add 1 tablespoon of the flour mixture and stir to combine so all of the chocolate chips are coated, set aside.
In a large bowl, cream together the brown sugar, butter, and peanut butter until smooth using an electric hand mixer.
Add the egg and vanilla, mix until smooth.
Add the cooled oatmeal and mix it in.
Then, add the flour mixture, and mix it in until there are no dry patches.
Add the chocolate chips and stir them in until just combined.
Divide the batter among the 12 cupcake liners in the tin, about 3 tablespoons each.
Bake for 14-17 minutes until a toothpick inserted into the center comes out clean. Let cool in the tin for 10 minutes, then take them out to cool completely on a wire rack.
Once the cupcakes are cool, make the frosting. Place the peanut butter and butter into the body of a stand mixer with the paddle attachment or into a large bowl with an electric hand mixer, and mix until smooth.
Add the powdered sugar a little at a time until mixed in. Scrape down the sides as needed.
Add the heavy cream and vanilla, and slowly stir it in. Once it is incorporated, turn up the speed to medium-high and whip for 3 minutes until light and fluffy.
Add the chocolate chips and M&M’s, I like to fold these in by hand until incorporated.
Top the cupcakes generously with the frosting. I like to use an ice cream scoop to do this. The chunks from the chocolate chips and M&M’s are too big to pipe the frosting. Serve immediately.

CAN I ADD ANYTHING TO THE BATTER?

If you want a little more texture to the batter, you can add in some chopped peanuts or some mini M&M’s as well. This will give it a more crunchy texture alongside the mini chocolate chips that are in there.

DO I HAVE TO USE THAT MUCH FROSTING?

The frosting pretty much matches the cupcakes evenly, so you have the same amount of both. The frosting itself is super tasty, and you can eat it with just a spoon it’s so good.

You can use less frosting on the cupcakes if you like, do not try to pipe the frosting, as it is too chunky. Just add as much as you’d like to the tops, but you will have leftovers.

WHY DO I HAVE TO LET THE OATMEAL SIT?

This helps the oatmeal become soft and blend in better with the batter, you cannot add just regular oatmeal into the batter itself, or it will not cook properly and will dry out.

So do not skip the step of soaking the oatmeal.

HOW TO STORE:

You can store your cupcakes on the countertop for about 3 days in an airtight container or in the refrigerator for a week.

They can also be frozen, placed in a freezer container, and they will keep for 3 months.

Defrost at room temperature until thawed and enjoy.

TIPS AND TRICKS:

This recipe can be doubled if you’d like.
They can be frozen, see above on how to do that.
You can use less frosting if you’d like.
Add some mini M&M’s or chopped peanuts to the batter for more texture.
Do not skip soaking your oats, this is important to the texture of the cupcakes.

Fan of Monster Cookies? Then it’s time to switch it up and make these Monster Cookie Cupcakes. Chewy, bursting with flavor, and absolutely irresistible.

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If you’ve tried these MONSTER COOKIE CUPCAKES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Monster Cookie Cupcakes