It’s a funny thing how recipes come about sometimes.
These chocolate oatmeal cupcakes started out with a recipe for cookies! I found the chocolate oatmeal cookie recipe handwritten on the back of another recipe from a friend.
I had no idea what kind of “cookies” they were supposed to be and looking at the prepared recipe I knew it looked nothing like cookie dough but a lot like a batter. I still tried baking it like as cookies…
… and ended up with flat, crispy, pancake-like thingies.
It was time to admit that what I had on my hands was indeed a chocolate oatmeal cake batter. So out came the cupcake pan and some 15 minutes later I tried one of the fluffiest, moistest chocolate cupcakes I’ve ever had!
They were so good that I made them again just a few days later with a couple small adjustments that resulted in even better cupcakes.
The ones you see pictured are from the first batch where I used rolled oats. In my second attempt I substituted quick cooking oats. Both kinds work but I definitely preferred the fluffier texture resulting from the quick oats.
The cupcakes are great on their own and since they are not overly sweet I could totally see myself eating the naked version for breakfast. However, real cupcakes need frosting.
I didn’t feel like eating or making a heavy buttercream frosting, so I opted for light and fluffy chocolate whipped cream frosting. It perfectly complements the light and airy cupcakes.
Do you have any stories about salvaging recipes ‘gone wrong’ ?
And I am still craving chocolate oatmeal cookies – not chocolate chip but chocolate chocolate! Please feel free to share any recipe recommendations below.
- 1 cup (240 ml) cream or milk
- 1 cup (85 g) quick cooking oats*
- 1 cup (200 g) sugar
- ½ cup (115 g) butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1¼ cup (155 g) unbleached all-purpose flour
- ¼ cup (30 g) cocoa powder
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups (480 ml) heavy (whipping) cream, chilled
- 1 teaspoon vanilla extract
- 2 tablespoons (15 g) cocoa powder
- ½ cup (60 g) icing sugar
- Heat the cream/milk in a small sauce pan (or in the microwave) and stir in oats. Let stand while you prepare the rest of the batter.
- Preheat oven to 350 degrees F. Prepare 2 muffin pans by lining 18 cavities with paper liners.
- In a medium bowl stir together sugar, melted butter, eggs and vanilla extract.
- In a separate bowl whisk together flour, cocoa, baking powder, baking soda and salt. Stir into wet ingredients until just combined.
- Lastly, stir in cream/milk and oats. Fill batter into prepared pans (fill each cavity about half way) and bake for 15-17 minutes until a toothpick inserted in the center comes out clean.
- Cool cupcakes in pans for 5 minutes, then move to a wire rack to cool completely.
- *You could also use rolled oats, however you should soak them in the hot cream/milk covered for at least ½ hour. The oat texture will also be more prevalent in the cupcakes.
- Chill your mixing bowl and whisk attachment in the freezer for 10 minutes. Whip cold cream in chilled bowl until soft peaks form. Add vanilla extract, cocoa and icing sugar and continue whipping until stiff.
- Transfer frosting to piping or freezer bag with an icing tip attached. I used a #1M open star tip to pipe my swirls.