Monster Cupcakes | Sugar for Breakfast: Monster Cupcakes

Wednesday, January 13, 2016

Monster Cupcakes

I recently made Monster Cookies, which I just posted the recipe for last week.
However, many of my friends saw a popular image of Monster Cupcakes floating around on Facebook and asked me to make some during the Christmas break.
Of course I was more than happy to oblige and make some cupcakes!

I read through the recipe that can easily be found on Pinterest several times, and decided to make mine a bit different.
The key to making cookie dough-like frosting, is just to replace some flour with powdered sugar and of course remove the eggs.
So I stuck with my favorite Monster Cookie recipe and adapted it a bit to make it into a frosting.
And...well it was pretty much delicious! I could eat this frosting with a spoon. It isn't frosting-like pretty much at all. 
It is all things delicious like the cookies.
Peanut butter.
Brown sugar.
Chocolate chip.
Yep. All things delicious are included on this list!

I used the baking m&m's that are sold with the chocolate chips in the baking aisle.
They are perfect for folding into the frosting and pressing into the tops after they are all done.

For the actual cupcake, I chose to go with a classic peanut butter cupcake and toss in some milk chocolate chips, kind of like the Chocolate Chip Cookie Dough Cupcakes.
I mean, the more chocolate - the better!

Try not to eat more than one of these cupcakes. 
I mean, you probably will. But the sake of your daily caloric needs...I wouldn't recommend it!

Other recipes you need to try:

Monster Cupcakes

by Sugar For Breakfast
Prep Time: 15 min
Cook Time: 12 min
Ingredients (34 cupcakes)
    • 1 1/4 cups creamy peanut butter
    • 1 cup brown sugar
    • 1 cup granulated white sugar
    • 2 eggs
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 2 1/2 cups flour
    • 1 teaspoon baking soda
    • 2 teaspoons cream of tartar
    • 1 1/2 cups milk
    • 1 cup milk chocolate chips
    • 1/2 cup butter
    • 1/2 cup creamy peanut butter
    • 1/4 cup brown sugar
    • 1/4 cup flour
    • 1 cup Old-Fashioned oats
    • 2 cups powdered sugar
    • 1 teaspoon vanilla
    • 1/4-1/2 cup milk
    • 1/4 cup mini chocolate chips
    • 1/2 cup mini m&m's
    For the Cupcakes
    Preheat the oven to 350 degrees.
    Cream together the peanut butter and sugars until smooth and fluffy (about 2-3 minutes).
    One at a time, add in the eggs and beat until combined after each.
    Add the oil and beat until mixed.
    Mix in the vanilla.
    Combine the flour, baking soda, and cream of tartar in a separate bowl and mix together.
    Alternate adding the dry ingredients with the milk to the creamed butter mixture and mix until it is thoroughly combined and no streaks of flour remain.
    Divide the batter using 1/4 cup measuring cup into a paper-lined muffin tin.
    Bake for 10-12 minutes, or until tops are puffed up and turning a darker brown.
    Remove from the oven and let cool completely on a wire cooling rack before frosting.
    For the Frosting
    Cream together the butter and peanut butter until smooth.
    Add the sugars and continue to beat until fluffy.
    Mix in the flour and oats until they are combined well.
    Add the powdered sugar and beat until everything is mixed well.
    Pour in the vanilla and the milk slowly.
    Adding more milk until your desired consistency is reached (thick enough to scoop out in an ice cream scoop) or thin enough to pipe.
    Fold in the mini chocolate chips and m&m's.
    Scoop onto the cooled cupcakes and press additional m&m candies into the tops, if desired.
    Store in an airtight container.
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