These fluffy and moist Chocolate Oatmeal Cupcakes are made with oats and topped with a light and airy chocolate whipped cream frosting.
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" these were supposed to be, and looking at the prepared recipe, I knew it looked nothing like cookie dough, but instead, a lot like a batter. I still tried baking it like I would with cookies...
... and ended up with flat, crispy, pancake-like thingies.
Turning Cookies Into Cake!
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. Looks like you'll just have to make it both ways and find out for yourself 😉
Light Frosting To Go With Light Fluffy Cake
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.
Chocolate Oatmeal Cupcakes
- 1 cup cream or milk
- 1 cup quick cooking oats*
- 1 cup sugar
- ½ cup butter melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup unbleached all-purpose flour
- ¼ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
For the Chocolate Whipped Cream Frosting:
- 2 cups heavy (whipping) cream chilled
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- ½ cup 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.
For the Frosting:
- 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.
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While muffin mix is primarily formulated for making muffins, it can sometimes be used to make cakes with a few adjustments. However, for best results, it's recommended to use a cake mix for making cakes, as it is specifically designed to create a lighter and fluffier texture suitable for cakes.
Cupcakes, especially when prepared with wholesome ingredients like oats and minimal added sugar, can make for a delicious and satisfying breakfast option. Their portable nature and portion-controlled size can provide a convenient and enjoyable breakfast treat on the go.
The distinction between cupcakes and muffins lies in their texture, sweetness, and intended use. Cupcakes are typically sweeter, softer, and more delicate, often served as a dessert or a celebratory treat. Muffins, on the other hand, are generally less sweet, denser, and often incorporate ingredients such as fruits, nuts, or whole grains, making them suitable for breakfast or a snack.
The main differences between a cupcake and a cake are their size and the method of preparation. Cupcakes are smaller individual-sized cakes that can be prepared in a muffin tin, while cakes are typically larger and made in various pan sizes. Additionally, cupcakes often have more elaborate decorations and frosting compared to regular cakes.