Monster Cookie Cupcakes Recipe

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Our Vegetable Egg Foo Young Recipe is a Chinese-style omelet with sauteed vegetables and soy sauce gravy that makes a quick takeout. A excellent main or side dish recipe!  

Ingredient

– ½ cup old-fashioned oat – ¾ cup boiling water – ½ cup + 3 tablespoons all-purpose flour – ½ teaspoon baking soda – ¼ teaspoon baking powder – ¼ teaspoon fine sea salt – ½ cup mini semi-sweet chocolate chips – ¾ cup light brown sugar packed – 3 tablespoons unsalted butter softened – 2 tablespoons creamy peanut butter – 1 large egg – 2 teaspoons vanilla extract For the frosting: – ¾ cup creamy peanut butter – ½ cup unsalted butter softened – 3 ¼ cups powdered sugar – 5 tablespoons heavy cream – 1 teaspoon vanilla extract – 1 cup mini M&M's – ¼ cup mini semi-sweet chocolate chips 

Introduction 

Pour oats into a medium heatproof bowl. Leave the boiling water on top for 90 minutes to cool to room temperature. Heat the oven to 350°F. Set aside a cupcake tin with liners. 

Step 1

Mix flour, baking soda, baking powder, and salt in a small bowl. Put chocolate chips in a small basin. Stir in 1 tablespoon of flour mixture to coat all chocolate chips, leave aside.  

Step 2

Use an electric hand mixer to smooth out brown sugar, butter, and peanut butter in a large bowl. Combine egg and vanilla until smooth. Mix in cooled oatmeal. 

Step 3

Add the flour mixture and stir until no dry spots remain. Mix in the chocolate chips until barely incorporated. The 12 cupcake liners should receive 3 teaspoons of batter each. 

Step 4

Bake until a toothpick inserted into the center comes out clean, 14-17 minutes. Cool in the tin for 10 minutes, then transfer to a wire rack to finish cooling. 

Step 5

Frost the cupcakes after they cool. Mix peanut butter and butter in a stand mixer with the paddle attachment or a large bowl with an electric hand mixer until smooth. 

Step 6

Gradually add powdered sugar until blended. Scrape sides as needed. Stir in heavy cream and vanilla gently. After adding it, whip on medium-high for 3 minutes until light and fluffy. 

Step 7

Fold chocolate chips and M&Ms by hand. Frost cupcakes heavily. An ice cream scoop works for me. Big chocolate chips and M&Ms are too big for frosting. Serve now.  

Step 8

Nutrition

-Calories: 618kcal -Carbohydrates: 76g -Protein: 8g -Fat: 33g -Saturated Fat: 16g -Polyunsaturated Fat: 3g -Monounsaturated Fat: 10g -Trans Fat: 0.5g -Cholesterol: 52mg -Sodium: 202mg -Potassium: 251mg -Fiber: 3g -Sugar: 64g -Vitamin A: 482IU -Vitamin C: 0.1mg -Calcium: 66mg -Iron: 2mg

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