Oatmeal Chocolate Chip Cupcakes

I flagged this recipe for use when I very first saw it. Recently a girls’ night occasion was deemed perfect for my debut of these awesome cupcakes! And they were scarfed down. No joke, they taste exactly like an oatmeal chocolate chip cookie. It’s brilliant! I love the concept of using oatmeal in cupcakes and I think I’m going to be experimenting in this direction more often. Oatmeal is healthy, right? So it’s okay that I ate three out of the dozen? Just lie to me and tell me it’s okay!

Aren’t they pretty even before being frosted? I was tempted to leave them this way and call ’em muffins…does that make them healthier??

Yum, cupcakes!

Oatmeal Chocolate Chip Cupcakes With Brown Sugar Buttercream

Makes: 12
Recipe courtesy Love and Olive Oil

7/8 cup boiling water
1/2 cup oats
1/4 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 egg, slightly beaten
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 tablespoon cocoa powder
1 cup mini chocolate chips
2 egg whites
1/2 cup light brown sugar
1/4 teaspoon salt
1 1/2 sticks unsalted butter, room temp., cut into T.

Preheat oven to 350?F. Line muffin tin with cupcake papers.

Pour boiling water over oatmeal. Let stand for 10 minutes until absorbed. Add margarine and stir until melted. Add brown sugar, white sugar, and eggs. Mix well.

Sift together flour, salt, baking soda, cinnamon, and cocoa powder. Add to sugar mixture and mix well. Stir in most of chocolate chips, saving approximately 1/4 cup.

Distribute 1/4 cup batter into each muffin cup. Sprinkle a few remaining chocolate chips on top. Bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean. Cool 2 minutes, then remove from pan and allow to cool completely on rack.

For frosting, in a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch. Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated. Spread or pipe onto cooled cupcakes.

~ by spontaneoustruth on June 28, 2010.

One Response to “Oatmeal Chocolate Chip Cupcakes”

  1. Only 3? Wow you have restraint. I’d have eaten the whole dozen.

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