Adding oatmeal to the cupcake batter makes the baked cupcakes very fudgy and chewy, as well as tender. Oreos give them a slight crunch, and a bit of additional sweetness. You can choose to crush the Oreos and add them to the batter, or even use the whole mini Oreos, for a crunchy surprise inside of the cupcake. Whip up some fresh cream, pour yourself a glass of cold milk, and enjoy!
Ingredients
For the cupcakes
100 grams old-fashioned oats
350 ml boiling water
150 grams butter, softened
200 grams icing sugar, sifted
2 medium eggs
150 grams plain flour
30 grams unsweetened cocoa powder
1 ½ teaspoon baking powder
½ teaspoon baking soda
200 grams mini Oreo cookies
For the frosting
250 ml double cream
100 grams mini Oreo cookies
To make the chocolate cupcakes, pour the boiling water over the rolled oats, mix well, and let them soak up the water and cool down almost completely. Take another bowl, add the softened butter and beat it with the icing sugar until light and fluffy, about 2-3 minutes, then blend in the vanilla and eggs, one at a time, beating just until incorporated.
Sift the flour with the cocoa powder, baking powder and baking soda, add it to the batter, and blend well. Add the cooled oats and whisk until incorporated. Add the crushed Oreo cookies and fold them through. Generously grease and flour the bottom and sides of a cupcake pan (or use cupcake liners), pour in the batter and bake them in a preheated oven, at 180˚C (350˚F) for 15-20 minutes (do the toothpick test). Take them out of the oven, let them sit in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
To make the frosting, whip the double cream until stiff peaks form. You can crush the Oreo cookies and fold them through the freshly whipped cream, or you can sprinkle them on top of the piped swirl of cream. Serve them well chilled with additional Oreo cookies and milk. Yields 12 standard cupcakes.