Monster Cookie Dough Frosting

 

 

 

Run to your kitchen. Seriously, Run! This frosting is so amazing you will want to eat it with a spoon. Straight from the mixing bowl. And I fully endorse that urge. Just make sure you have a tall glass of ice cold milk in hand. And maybe an elliptical that you can spend the next couple days on.

We ate the frosting on cupcakes. Plain ol' Devil's Food cupcakes from a box mix. But I didn't title the post "Devil's Food Cupcakes with Monster Cookie Dough Frosting" for a reason: the cupcake is just a catalyst. A method of getting the frosting from the mixing bowl to your drooling mouth. A more socially acceptable method of sharing this deliciousness. Although, I would be fine if you made this frosting and invited me to your house and just handed me a spoon on my in the door-- I don't judge.

You could pipe it on cupcakes, frost a cake, spread it on brownies, or slap it in a pretty bowl and dip some chocolate grahams right on in there. The possibilities are probably endless. I'd try to think of more but my brain is currently acting like a skipping CD- all I am hearing is "dip some chocolate grahams... dip some chocolate grahams... dip some chocolate grahams."

OK... I'm back.

The original recipe (from Gimme Some Oven) was for chocolate cupcakes with peanut butter cookie dough "frosting." She puts "frosting" in quotes because it looks just exactly like cookie dough. Thick and delicious and eggless.

I wanted to make them immediately. But, alas, I cannot make a batch of 24 cupcakes and not attempt to eat every. single. one. Eating is the only sport I am good at. So I just looked at the picture, drooled a little, and moved on in my pinterest browse.

But then a light bulb went on! We are heading to visit a good friend today. Visits to good friends = someone to share cupcakes with. I am also at my parents house for a few days and I've never known my dad to turn his nose down at a dessert-- double score. So I sent the recipe to my mom so she could grab the ingredients.

Then, on the drive down from the cities while my two children were sleeping peacefully in the backseat, I was inspired. It was like an inspiration landslide. First I thought, "ooh, we should add quick oats to the frosting" because peanut butter, chocolate chips and oatmeal are like a trifecta. And then I thought "M&M's!!" (and yes, loud, shouty thoughts about candy or cookies or cakes happen often in my brain.)  And since I am a lover and supporter of all things "monster" the rest kind of just happened.

So we made some boring ol' Devil's Food Cupcakes-- some normal size, some a pop-able mini size and then set about to create some awesomeness.

The original recipe called for putting the mini chocolate chips in the freezer to avoid them melting when you add them to the frosting. The frosting really isn't warm enough to melt the chips but we followed instructions and plopped a bag of mini chocolate chips and a bag of mini M&M's into the freezer a few hours ahead of time.

With a few other quick adjustments we had arrived-- and the destination was delicious. Want to try it for yourself? I suggest calling a friend-- but just one, we wouldn't want to be too generous, would we??

 

Monster Cookie Dough Frosting
Adapted from Gimme Some Oven
Generously frosts 24 cupcakes

1/2 cup (1 stick) butter, room temperature
1 1/2 cups peanut butter. (We used 1 cup reduced fat, 1/2 cup regular fat)
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup skim milk
1 tsp. vanilla (we used Mexican Vanilla--smells like a heavenly vacation)
1/2 cup flour
1 1/2- 2 cups quick cooking oats (depending on how thick and chewy you like it-- just remember the oats will soak up moisture so add a little at a time)
1/2 tsp. salt
1 cup mini M&M's
1/2 cup mini semisweet chocolate chips

Beat butter, peanut butter, brown sugar and granulated sugar in an electric mixer for several minutes on medium speed until it is nice and fluffy. (3-4 minutes)
Mix in vanilla and milk.
Mix in flour and oats and salt on low speed until incorporated.
Stir in candy and chocolate chips by hand.

Store excess frosting in the refrigerator.