Oatmeal Chocolate Chip Cupcakes

Wednesday evening we had Lenten supper at church before the service. For the previous dinners I had made something for the main course, so this week I decided to make dessert. I was looking for something new and found these cupcakes. 

They have oatmeal in them, so part of me wants to say that they're healthy. But, can cupcakes really, actually, be healthy? Anyway, this dough is pretty thick which, for me, is a good thing. It means there's a less chance of it exploding in my oven because of the altitude. Mix up the batter then scoop the batter into your cupcake liners. Stick them in the oven. While they're baking up nice and pretty prepare your frosting.

When your cupcakes have cooled frost away. Then, throw some mini chocolate chips on top. Yum! My kids loved this cupcake, but then again they love oatmeal. 

Chocolate Chip Oatmeal 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 in a sprinkle of flour

Preheat oven to 350 degrees F. Line a cupcake tin with liners.

In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, whisking until smooth. Add in flour, oats, baking soda, salt and cinnamon then add in milk and stir until combined and smooth. Fold in chocolate chips. Drop about 1/4-1/3 cup of batter into each liner. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let 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 of milk, if needed
• 1/3 cup mini chocolate chips

Beat butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add brown sugar and vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens. Fold in chocolate chips, then frost cupcakes. 

Recipe courtesy of How Sweet It Is.