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World's Best Chocolate Oatmeal Cupcake

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!

Prep Time
15 mins
Cook Time
15 mins
Servings: 18 servings
Calories: 317 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cupcake:
  • 1 cup quick cooking oats not rolled oats
  • 1 ¾ cups very hot strong coffee (decaf is fine)
  • 1 cup light brown sugar packed
  • 1 cup granulated sugar
  • ½ cup salted butter melted
  • 2 tsp vanilla extract
  • 2 large eggs room temp and lightly beaten
  • 1 ¾ cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp table salt
  • 1 ½ TB unsweetened real cocoa powder
  • 6 oz mini semi-sweet chocolate chips mini chips melt evenly
For the Frosting:
  • 6 TB salted butter
  • 6 TB whole milk
  • 1 ½ cups granulated sugar
  • ¾ cups mini semi-sweet chocolate chips
  • ¾ cups mini marshmallows

Instructions

    Cup of Yum
  1. Preheat oven to 350. Line muffin tins and set aside.
  2. In a bowl, combine quick oats with very hot coffee, stir well, and let stand. Cover to keep warm.
  3. 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.
  4. Add flour, baking soda, salt, and cocoa straight into mixing bowl, and mix with paddle attachment just until incorporated (do not over mix)
  5. 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.
  6. 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.)
  7. Let cool in muffin tins.
  8. 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.
  9. 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

Serving 1serving Calories 317kcal (16%) Carbohydrates 63g (21%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.4g Cholesterol 44mg (15%) Sodium 212mg (9%) Potassium 160mg (5%) 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

% 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.