These fluffy and moist Chocolate Oatmeal Cupcakes are made with oats and topped with a light and airy chocolate whipped cream frosting.
Chocolate Oatmeal Cupcakes
AuthorRegina | Leelalicious
1cupquick cooking oats*
1 1/4cupunbleached all-purpose flour
1 1/2teaspoonsbaking powder
For the Chocolate Whipped Cream Frosting:
2cupsheavy (whipping) creamchilled
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 1/2 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.