Dark Chocolate Oatmeal Cookie Cupcakes
Imagine biting into a warm, gooey cupcake that perfectly balances the richness of dark chocolate with the wholesome goodness of oats. These Dark Chocolate Oatmeal Cookie Cupcakes are the ultimate treat, satisfying both your sweet tooth and your love for hearty, comforting flavors. Combining the classic oatmeal cookie texture with the decadence of chocolate, these cupcakes are ideal for any occasion—be it a cozy night in or a gathering with friends. Let’s dive into the wonderful world of baking these delightful cupcakes!
Why This Recipe is a Keeper
These Dark Chocolate Oatmeal Cookie Cupcakes are not just a dessert; they are an experience. The chewy texture from the oats paired with the melted chocolate creates a symphony of flavors in your mouth. They are incredibly easy to make and come together in just a few simple steps. Plus, who doesn’t love a treat that feels indulgent yet has a hint of wholesome goodness? With a recipe that yields moist cupcakes and a rich chocolate flavor, you’ll find yourself coming back to this one time and time again.
What Goes Into Dark Chocolate Oatmeal Cookie Cupcakes
To create your delicious Dark Chocolate Oatmeal Cookie Cupcakes, gather the following ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup packed brown sugar
- 1 cup (2 sticks) salted butter, softened
- 2 teaspoons vanilla extract
- 1 large egg
- 2 cups quick-cooking oats
- 6 ounces chopped dark chocolate (or chocolate chips)
- 2 ounces chopped dark chocolate (or chocolate chips, for topping)
- 1 tablespoon cream (regular cream or heavy whipping cream)
Essential Tools for Success
Before you get started, make sure you have the following tools at your disposal:
- Mixing bowls: You’ll need a few different sizes for mixing ingredients.
- Measuring cups and spoons: Precision is key in baking!
- Electric mixer: To cream the butter and sugar together smoothly.
- Rubber spatula: For folding in the oats and chocolate.
- Muffin tin: To bake your cupcakes; don’t forget the liners!
- Cooling rack: Essential for cooling your cupcakes evenly.
From Start to Finish: Dark Chocolate Oatmeal Cookie Cupcakes
Now that you have everything ready, let’s get baking! Follow these steps to create your Dark Chocolate Oatmeal Cookie Cupcakes.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cupcakes will bake evenly.
Step 2: Prepare the Muffin Tin
Line a muffin tin with cupcake liners, or grease it lightly to prevent sticking.
Step 3: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later.
Step 4: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the softened butter and packed brown sugar until the mixture is light and fluffy, about 2-3 minutes.
Step 5: Add Egg and Vanilla
Beat in the large egg and vanilla extract into the creamed butter and sugar, mixing until well combined.
Step 6: Combine Dry and Wet Ingredients
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
Step 7: Fold in Oats and Chocolate
Using a rubber spatula, gently fold in the quick-cooking oats and 6 ounces of chopped dark chocolate until well distributed throughout the batter.
Step 8: Fill the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each liner about three-quarters full.
Step 9: Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Add Topping
Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes before transferring to a cooling rack. While cooling, melt the remaining 2 ounces of dark chocolate with 1 tablespoon of cream in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle this melted chocolate over the cooled cupcakes for a decadent finish.
Swap Guide
Feel free to customize your Dark Chocolate Oatmeal Cookie Cupcakes with these swaps:
- Butter: Use coconut oil or a plant-based butter substitute if you prefer a dairy-free option.
- Quick-Cooking Oats: Rolled oats can be used, but they may alter the texture slightly.
- Dark Chocolate: Milk chocolate can replace dark chocolate for a sweeter taste.
- Brown Sugar: Coconut sugar or granulated sugar can be used, though they may change the flavor profile slightly.
Pro Perspective
When it comes to baking, patience is key. Allow the cupcakes to cool completely before adding the melted chocolate topping; this helps it set beautifully and ensures that every bite is a blissful experience. For an extra touch, consider adding a sprinkle of sea salt on top of the melted chocolate for a delightful contrast that enhances the sweetness of the cupcakes.
How to Store & Reheat
To keep your Dark Chocolate Oatmeal Cookie Cupcakes fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. To reheat, simply pop them in the microwave for about 10-15 seconds, and they’ll be just as delicious as the day they were baked.
Your Questions, Answered
Can I make these cupcakes ahead of time?
Absolutely! You can bake them a day or two in advance. Just store them in an airtight container until you’re ready to enjoy.
Can I freeze these cupcakes?
Yes, these cupcakes freeze well! Wrap them individually in plastic wrap and store them in a freezer-safe container for up to 3 months.
What can I substitute for the egg in this recipe?
If you need an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan option.
How do I know when the cupcakes are done baking?
The cupcakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If there is wet batter on the toothpick, they need more time in the oven.
In Closing
There you have it—a delightful recipe for Dark Chocolate Oatmeal Cookie Cupcakes that will surely impress family and friends. With their chewy texture, rich chocolate flavor, and ease of preparation, these cupcakes are bound to become a staple in your baking repertoire. So grab your ingredients, preheat that oven, and let the delightful aromas fill your kitchen as you bake these irresistible treats. Enjoy every bite of your creation!
Dark Chocolate Oatmeal Cookie Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cupcakes will bake evenly.
- Line a muffin tin with cupcake liners, or grease it lightly to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later.
- In a large mixing bowl, use an electric mixer to cream the softened butter and packed brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Beat in the large egg and vanilla extract into the creamed butter and sugar, mixing until well combined.
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined.
- Using a rubber spatula, gently fold in the quick-cooking oats and 6 ounces of chopped dark chocolate until well distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each liner about three-quarters full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes before transferring to a cooling rack. While cooling, melt the remaining 2 ounces of dark chocolate with 1 tablespoon of cream in a microwave-safe bowl, stirring every 30 seconds until smooth. Drizzle this melted chocolate over the cooled cupcakes for a decadent finish.
Notes
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- To reheat, microwave for about 10-15 seconds.
