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Oatmeal Chocolate Chip Cupcakes with Brown Sugar Buttercream

Oatmeal Chocolate Chip Cupcakes with Brown Sugar Buttercream

Whoops, another sugar craving. I needed to bake something. But what? Flipping through some of my old recipes usually helps. I came across a recipe for my mom’s Oatmeal Chocolate Chip Cake, something that sounded scrumptious but honestly I could never remember actually eating, let alone baking. Since cake takes far too much effort, a quick conversion to cupcakes sounded like a good idea.

These were the first cupcakes I’ve baked with eggs & butter since the whole love of cupcakes began. And honestly, they were too dense for me. I like my cupcakes light and airy – the kind of cupcakes that you eat one and wonder where it went. These, you definitely know where it went. That doesn’t mean they weren’t delicious – the taste made me feel like I was eating a cookie and a cupcake and a cake all at the same time. If I made them again though, I might try modifying one of my vegan cupcake recipes to mimic the same flavors, but without the density. That and I’d use mini chocolate chips. The big ones might be fine for a full cake, but they tend to take over the cupcake.

I topped these with a brown sugar variation on Swiss Meringue buttercream, and it was delicious. The rich flavors of the brown sugar pair perfectly with the toasty notes of the oatmeal and cinnamon. It’s more rustic with the brown sugar, and couldn’t have been more perfect.

Oatmeal Chocolate Chip Cupcakes with Brown Sugar Buttercream

Makes 12 cupcakes.

Ingredients:

7/8 cup boiling water
1/2 cup quick oatmeal
1/4 cup butter or margarine
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg (slightly beaten)
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 tablespoon cocoa powder
1 cup chocolate chips (mini would work best)

Frosting:
2 large egg whites
1/2 cup packed light-brown sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into tablespoons

Directions:

Preheat oven to 350?F. Line muffin tin with cupcake papers.

Pour boiling water over oatmeal. Let stand for 10 minutes until absorbed. Add margarine and stir until melted. Add brown sugar, white sugar, and eggs. Mix well.

Sift together flour, salt, baking soda, cinnamon, and cocoa powder. Add to sugar mixture and mix well. Stir in most of chocolate chips, saving approximately 1/4 cup.

Distribute 1/4 cup batter into each muffin cup. Sprinkle a few remaining chocolate chips on top. Bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean. Cool 2 minutes, then remove from pan and allow to cool completely on rack.

For frosting, in a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch. Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated. Spread or pipe onto cooled cupcakes.

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19 CommentsLeave a Comment →

  1. 1
    Posted On February 19, 2009 at 11:56 am

    amazing! i am obsessed with cupcakes, and this sounds like a really great flavor combo.

    Reply

  2. 2
    Posted On February 19, 2009 at 11:57 am

    You did such a beautiful job with the frosting! I love the idea of a brown sugar buttercream too.

    Reply

  3. 3
    Posted On February 19, 2009 at 5:20 pm

    I love how you piped the frosting onto the cupcake. It looks great!
    Michelle
    http://oneordinaryday.wordpress.com/

    Reply

  4. 4
    Posted On February 19, 2009 at 10:41 pm

    Oh these look tasty!! I have to try them soon.

    Reply

  5. 5
    margie/mom
    Posted On February 20, 2009 at 10:05 am

    This recipe is actually from Nancy and I made it a lot when you were little. I love it because it is moist but I agree mini chips would be much better in cupcakes. I will have to try it now in cupcake form.

    Reply

  6. 6
    JLuu
    Posted On February 20, 2009 at 7:07 pm

    Love this recepie idea.

    BTW, how do you and Taylor stay so slender with all these sweets?! Damn genetics! :) I’m jealous….

    Reply

  7. 7
    Amanda
    Posted On February 21, 2009 at 12:04 am

    I am now the newest person officially hooked to your food blog! I’m a personal chef who LIVES for food, but can’t write worth a crap! lol
    I’m so excited to have printed off 20 or so recipes to add to my “to try” pile!

    Reply

  8. 8
    Posted On February 22, 2009 at 8:22 am

    Why did I come over here when I’m hungry??? Oh how I wish there were a dozen of these in the kitchen right now!

    Reply

  9. 9
    Posted On February 22, 2009 at 2:11 pm

    This looks amazing, I really love the idea of brown sugar buttercream. I’ve made brown sugar meringue before, and it was great.

    Reply

  10. 10
    Posted On February 25, 2009 at 3:04 pm

    Sounds totally yummy especially the brown sugar buttercream frosting!!!
    ~ingrid

    Reply

  11. 11
    Posted On March 4, 2009 at 2:44 am

    Buttercream is HAAARD to make! Who knew it would be so hard to make. I ended up with a huge mess and had to start over with the regular old sugar + butter + dash of milk recipe.

    Darn you buttercream!! But otherwise the cupcakes were good. I should be posting my adventure soon on hilaryheartsfood.

    Hilary

    Reply

  12. 12
    Posted On May 10, 2009 at 3:10 pm

    Good heavens!! You have the most amazing combination’s! Thank you for sharing!

    Reply

  13. 13
    Posted On November 18, 2009 at 9:02 pm

    Ok apparently I FAIL at buttercream. I tried to make this frosting and it was not sweet at all and tasted like, well, butter. I’m sure I did something wrong! I have much to learn.

    Reply

  14. 14
    Posted On November 18, 2009 at 11:16 pm

    You didn’t fail, it’s a different type of frosting than your typical sickeningly sweet american buttercream. It’s supposed to taste like that. :)

    Reply

  15. 15
    Posted On July 16, 2010 at 8:35 am

    What I have found with the buttercream recipe is that when you are cooking it go a little longer than hot to the touch. Once it is hot, I continue to cook it for a couple extra minutes. That seems to work for me…

    Reply

  16. 16
    Posted On August 8, 2011 at 7:23 pm

    I made these cupcakes last night and they are very good. The only trouble is that the mini chocolate chips that happened to be on the bottom, all stuck to the paper liners. When the paper was removed the chips literally pulled out of the cupcake! There were plenty more through out the rest of the cupcake and it did not effect the taste. The icing was really good and not too sweet. Very easy to make.

    Reply

  17. 17
    Kristin
    Posted On October 17, 2011 at 8:57 pm

    I tried to make the buttercream frosting, twice, but each time it came out the consistency of cottage cheese, but at the same time really watery and runny.
    I piped it onto the cupcakes anyway, then chilled them, and the frosting hardened and kept its shape, but it looks all lumpy and weird. What did I do wrong?

    Reply

  18. 18
    Jess
    Posted On August 6, 2013 at 10:09 am

    I’ve made these three times before, each time I’ve attempted the frosting it has been a miserable failure, but the cake always comes out AMAZING!!!!!!! I’m making some right now with the addition of dried apricots. Yum.

    Reply

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