That title is a mouthful, huh? Maybe symbolic. . . of the mouthfuls of these cupcakes I have eaten.
It has been a week since I have blogged! I am realizing I am doing a lot of things not so well, i.e.- homeschool, blogging, housekeeping, etc... and Mr. Delectable was off some of this week, so not much got done. So, what to do when you realize you are failing at everything. Cut something out and still fail. Yeah, winner here.
I saw these cupcakes a few weeks ago and knew I wanted to make them. For some reason, in my head I thought the icing had oatmeal, so when I saw it didn't, I missed it. So I added it, and I loved it. The original icing recipe was also too buttery for me, so I added more powdered sugar. Perfect.
The cupcake is more like a cakey cookie... so like a cookie cup. Upon eating my 3rd one of these (actually, I only had 1/2 the first, and a bite of the second, but still, a bit gluttonous) I decided they taste a lot like Little Debbie oatmeal pies. I really enjoyed these cupcakes, and would make them again.
CHOCOLATE CHIP OATMEAL CUPCAKES
makes 12 cupcakes
|They get a deep brown from the brown sugar.|
- 1 large egg
- 3/4 cup loosely packed brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter (1 stick), melted and cooled
- 1 1/4 cups all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 tablespoons milk
- 1/2 cup chocolate chips, tossed in a sprinkle of flour
In a large bowl, whisk egg and brown sugar together until combined, and no lumps remain. Add vanilla extract and butter, whisking until smooth. Add in flour, oats, baking soda, salt and cinnamon. Add in milk and stir until combined and smooth. Fold in chocolate chips. Drop about 1/4-1/3 cup of batter into each liner, or use a cookie scoop. Bake for 20-30 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.
CINNAMON SUGARED CHIP OATMEAL FROSTING
Adapted from: howsweeteats
- 1 cup unsalted butter (2 sticks), softened
- 3 1/2 cups powdered sugar
- 1/2 cup loosely packed brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1 tablespoon of milk, if needed
- 1/2 cup oatmeal
- 1/3 cup mini chocolate chips
Beat butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add brown sugar and vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Fold in chocolate chips, and oatmeal. Frost cupcakes. Extra frosting can be stored in the freezer for about 6 weeks.This recipe could probably be halved for these cupcakes and there would be enough.