World's Best Chocolate Oatmeal Cupcake
User Reviews
5
4 reviews
Excellent
World's Best Chocolate Oatmeal Cupcake
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These chocolate oatmeal cupcakes are rich, moist, and phenomenal! The quick oats lend a moistness and richness to the batter, though you won't taste the oats. The frosting turns into a layer of chocolate softness with a slightly crisp exterior. YUM!
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Ingredients
For the Cupcake:
- 1 cup oats not rolled oats, quick cooking
- 1 ¾ cups very hot strong coffee (decaf is fine)
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- ½ cup butter melted, salted
- 2 tsp vanilla extract
- 2 egg room temp and lightly beaten, large
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp table salt
- 1 ½ TB cocoa powder unsweetened, real
- 6 oz chocolate chips mini chips melt evenly, mini, semi-sweet
For the Frosting:
- 6 TB butter salted
- 6 TB milk whole
- 1 ½ cups granulated sugar
- ¾ cups chocolate chips mini, semi-sweet
- ¾ cups mini marshmallows
Instructions
- Preheat oven to 350. Line muffin tins and set aside.
- In a bowl, combine quick oats with very hot coffee, stir well, and let stand. Cover to keep warm.
- Meanwhile: In the bowl of a stand mixer, cream butter and both sugars with paddle attachment, until smooth and creamy. Add vanilla and eggs, and mix well.
- Add flour, baking soda, salt, and cocoa straight into mixing bowl, and mix with paddle attachment just until incorporated (do not over mix)
- Add hot oat/coffee mixture to batter and mix until incorporated. Add mini chocolate chips, and stir by hand. If your oat/coffee mixture was warm enough, the mini chips should melt into batter during stirring.
- Divide batter into lined muffin tins, filling almost to the tops. Bake approx. 18-20 minutes, or just until a toothpick inserted in centers comes out with few moist crumbs attached (not completely clean.)
- Let cool in muffin tins.
- To make the frosting: In a heavy saucepan, melt butter, sugar, and milk together over medium-low heat, stirring constantly. Bring to a boil, and immediately reduce heat to low. Add mini chocolate chips and marshmallows, constantly stirring until melted and smooth. Remove from heat, and allow frosting to cool about 10 minutes.
- Stir again, and use frosting while it's quite warm (not liquid, but not crystallized yet.) Spread onto tops of cupcakes, and let cool.
Notes
- *Leftover cupcakes can be stored in airtight container at room temp for a day or two.
- *Leftover cupcakes can be stored in airtight container at room temp for a day or two.
Nutrition Information
Show Details
Serving
1serving
Calories
317kcal
(16%)
Carbohydrates
63g
(21%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.4g
(20%)
Cholesterol
44mg
(15%)
Sodium
212mg
(9%)
Potassium
160mg
(3%)
Fiber
3g
(12%)
Sugar
49g
(98%)
Vitamin A
318IU
(6%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 317kcal | 16% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 212mg | 9% |
| Potassium | 160mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 318IU | 6% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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