|That's a straight up 1:1 ratio of cupcake to frosting. Just how I like it.|
How's everything going out there?! Things have been quite calm around our neck of the woods, not too much going on aside from work and...work. Robbie and I have both managed to fit in a little golf here and there though [actually, mine was completely work related], I've continued with pilates classes [oh yeah, completely in love with those!], and the puppies most recently got their summer haircuts [more like butt cuts, I'm not very happy them]. But all in all, nothing too crazy to report.
The one thing I can't wait to tell you about though are these cupcakes. These Oatmeal Chocolate Chip Cupcakes. YUM. Do any of you remember the Oatmeal Chocolate Chip Cake I made quite a while back? Or better yet, did any of you actually make the cake?! Well if you did or didn't, all I will say is that it is one crazy good cake and these cupcakes follow right in that path. The cake and cupcake are extremely similar: a rather dense cake with the wonderful flavors of that nostalgic oatmeal. Oh, and little chunks of sweet, rich chocolate studded throughout. But wait, one more thing. These luscious cupcakes are topped with a thick, crunchy cinnamon, brown sugar, and chocolate chip frosting. Holy lordy. Here's a napkin for your drool.
Aside from the flavors of this decadent cupcake, how stinkin' cute are they?! Too cute, I know. I don't say this too often but I was rather proud of their presentation, don't they look like little cookies topped with ice cream!? Well if they didn't, they probably do now. But regardless. Cute, right? Glad we agree. .
- I doubled the ingredients from the original recipe since it only made a dozen cupcakes and I needed these for work. But just halve the ingredients below if you're looking for a smaller batch.
- The cupcakes don't rise incredibly much, so be sure to fill the liners 3/4 full.
- For the frosting, I added in about 2 teaspoons of milk. But the amount depends on the consistency of your frosting and what you're actually looking for.
Adapted from How Sweet It Is
2 large eggs
1-1/2 c. loosely packed brown sugar
4 tsp. vanilla extract
1 c. unsalted butter, melted and cooled
2-1/2 c. all purpose flour
1 c. old fashioned oats
2-1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
4 tbsp. milk
1 c. semisweet chocolate chips (tossed in flour)
Cinnamon Sugar Chocolate Chip Frosting:
2 c. unsalted butter, softened
4 c. powdered sugar
1 c. loosely packed brown sugar
1/2 tsp. ground cinnamon
2 tbsp. vanilla extract
2 tbsp. milk (if needed)
2/3 c. mini semisweet chocolate chips
- Heat oven to 350°F. Line a muffin tin with liners; set aside.
- For cupcakes, whisk together eggs and sugar in a large bowl until combined and no lumps remain. Add in vanilla extract and butter, whisking until smooth. Add in flour, oats, baking soda, salt, and cinnamon and stir until combined. Add in milk and stir until smooth. Gently fold in chocolate chips. Fill liners about 3/4 full and bake 15 to 17 minutes or until cupcakes are set and spring back when touched. Let cool completely before frosting.
- For frosting, beat butter in large bowl until completely smooth and creamy. With mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add brown sugar and vanilla extract, beating for 2 to 3 minutes. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency. Fold in mini chocolate chips. Frost cupcakes as desired.
Yield: 2 dozen cupcakes