Monster CupcakesPrint Print Without Images
This outrageously fun recipe just had to be shared with our Lepp Farm Family. The cupcake is a peanut butter chocolate chip base, but it’s the rich and delicious frosting that steals the show. But don’t worry, the frosting recipe makes an ample amount, so go ahead and eat a few spoonfuls while no one’s looking!
¼ cup butter, softened
½ cup creamy peanut butter
1 cup sugar
2 whole eggs
2 teaspoons vanilla extract
1½ cups flour
1¼ teaspoon baking powder
⅓ cup milk
1 cup semi sweet chocolate chips
Cookie Dough Frosting
8 oz. cream cheese, softened
½ c. butter, softened
½ c. creamy peanut butter
1 c. powdered sugar
3 Tbsp. brown sugar
3 Tbsp. all purpose flour
1 tsp. vanilla
½ cup old fashioned oats
½ bag plain mini M&Ms
¾ cup mini or regular semi-sweet chocolate chips (you can play around with these amounts, and use all chocolate chips or all M&M’s, or use seasonally colored ones as we did for the photo)
Preheat oven to 350 degrees. In a stand mixer, cream together softened butter, creamy peanut butter, and sugar. Add eggs and vanilla until combined.
Add in the flour, and baking powder until combined. Once combined, slowly add in the milk. Stir in the chocolate chips.
Fill the cupcake liner about ⅔ full. I was able to get about 12 cupcakes. Bake for about 15 minutes or until lightly brown and toothpick inserted comes out clean. Allow to cool completely.
To make the frosting, in a stand mixer blend together the cream cheese, peanut butter and butter until combined. Slowly add in powdered sugar, brown sugar, flour and vanilla. Add in the oats.
Stir in the M&M’s and chocolate chips. Frost each cupcake with the frosting
We would suggest refrigerating any left over cupcakes due to the cream cheese in the frosting.