Chocolate Chip Oatmeal Cupcakes with Cinnamon Sugared Chip Frosting

Chocolate Chip Oatmeal Cupcakes with Cinnamon Sugared Chip Frosting.

January 20, 2012

Cake

fo’

life.

Wish I could say more but… am at a complete loss for words on this little Friday here. The only thing I want to do is smash my entire body into a some oatmeal cupcake pillows. And build myself a house of epic proportions, made of cinnamon sugar chip frosting.

And peanut butter.

Then eat myself out of house and home.

Literally.

Chocolate Chip Oatmeal Cupcakes

[adapted from my sweet potato pie cupcakes]

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 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. Extra frosting can be stored in the freezer for about 6 weeks.