Cake
fo’
life.
It’s Friday and I’m at a complete loss for words. I just want to bury myself in a pile of warm oatmeal cupcakes and build a tiny house covered in cinnamon-sugared chocolate chip frosting.
And peanut butter.
Then eat until I’m completely content.
Chocolate Chip Oatmeal Cupcakes
Adapted from a sweet potato pie cupcake recipe. Makes 12 cupcakes.
- 1 large egg
- 3/4 cup loosely packed brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter (1 stick), melted and cooled
- 1 1/4 cups all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 tablespoons milk
- 1/2 cup chocolate chips, tossed with a bit of flour
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk the egg and brown sugar until smooth and free of lumps. Add the vanilla and the cooled melted butter, whisking until combined. Stir in the flour, oats, baking soda, salt and cinnamon, then add the milk and mix until the batter is smooth. Fold in the chocolate chips. Divide the batter among the liners, using about 1/4 to 1/3 cup per cupcake. Bake for 15–17 minutes, or until the cupcakes are set and spring back when touched. Cool completely before frosting.
Cinnamon-Sugared Chocolate Chip Frosting
- 1 cup unsalted butter (2 sticks), softened
- 2 cups powdered sugar
- 1/2 cup loosely packed brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1 tablespoon milk, if needed
- 1/3 cup mini chocolate chips
In the bowl of an electric mixer, beat the softened butter until smooth and creamy. With the mixer on low, add the powdered sugar gradually. Increase the speed and add the brown sugar and vanilla, then beat for 2–3 minutes, scraping the bowl as needed. If the frosting is too thick, add milk one teaspoon at a time until you reach the desired consistency. If it’s too thin, add more powdered sugar a little at a time. Fold in the mini chocolate chips, then pipe or spread the frosting onto the cooled cupcakes. Any extra frosting can be stored in the freezer for up to six weeks.
The end.