Monster Cookie Cupcakes Recipe

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!

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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.

I seriously love the combination of flavors and textures in these cupcakes.

They’re 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.

Want some other flavors in there? No worries! I’ve got some great ideas for additions and substitutions down below.

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.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE MONSTER COOKIE CUPCAKES:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• CAN I ADD ANYTHING TO THE BATTER?
• DO I HAVE TO USE THAT MUCH FROSTING?
• WHY DO I HAVE TO LET THE OATMEAL SIT?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Monster Cookie Cupcakes Recipe

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

• 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

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1. 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.
2. Preheat the oven to 350°F. Line a cupcake tin with liners, and set aside.
3. In a small bowl, whisk together the flour, baking soda, baking powder, and salt.
4. 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.
5. In a large bowl, cream together the brown sugar, butter, and peanut butter until smooth using an electric hand mixer. 
6. Add the egg and vanilla, mix until smooth.
7. Add the cooled oatmeal and mix it in. 
8. Then, add the flour mixture, and mix it in until there are no dry patches.
9. Add the chocolate chips and stir them in until just combined.
10. Divide the batter among the 12 cupcake liners in the tin, about 3 tablespoons each.
11. 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.
12. 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.
13. Add the powdered sugar a little at a time until mixed in. Scrape down the sides as needed.
14. 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.
15. Add the chocolate chips and M&M’s, I like to fold these in by hand until incorporated.
16. 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.

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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.

ANY ADDITIONS?

Want to make these Monster Cookie Dough Cupcakes recipe even more delicious? I know how it goes.

• Mini M&M’s – Toss extra mini M&M’s into the batter for more colorful, chocolatey pops—perfect for m&m cookies fans!
• Chocolate Chips – Add more mini semi-sweet chocolate chips for an even richer chocolate chip cupcakes vibe—because who doesn’t love extra chocolate?
• Chopped Peanuts – Stir some into the mix for a crunchy twist that boosts the peanut butter yumminess!
• White Chocolate Melts – Drizzle melted white chocolate melts over the frosting—creamy and sweet like a dream!
• Candy Eyes – Pop these on top to turn them into fun cookie monster cupcakes—cute and tasty for any Sesame Street lover!
• Vanilla Extract – Add a splash more to the batter for a deeper vanilla kick—makes it smell like a bakery!
• Sour Cream – Mix a spoonful into the frosting for a tangy richness—smooth and irresistible!
• Blue Frosting – Tint the frosting blue with food coloring—perfect for a Cookie Monster cookies look!
• Chocolate Cake Crumbs – Sprinkle some on top—adds a chocolate cupcakes twist to every bite!
• Homemade Cupcakes Sprinkles – Dust on colorful sprinkles—makes them the best part of any party!

ANY SUBSTITUTIONS?

Need to tweak this monster cookie dough cupcakes recipe for what’s in your kitchen or to switch up the flavor? 

• Cream Cheese – Use this instead of some butter in the frosting—adds a tangy, creamy vibe to your loaded cookie dough frosting!
• Vegetable Oil – Swap this for butter in the batter—keeps the cupcake recipes moist and soft!
• Cake Mix – Replace the flour mix with a chocolate cake mix—quicker and still yummy for chocolate chip cookie lovers!
• Almond Butter – Sub this for creamy peanut butter—nutty and smooth with a different twist!
• Regular Size M&M’s – Use these instead of mini M&M’s—bigger chocolate chunks for your monster cookie dough frosting!
• Vanilla Extract – Swap with almond extract—gives a sweet, nutty flavor to your best cupcake recipe!

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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.

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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.

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!