Friday, May 25, 2012

Chocolate Oatmeal Cupcake with Frosting

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Today is a cupcake recipe with oatmeal. I read this recipe from Ricke’s Ordinary Kitchen. She strongly recommend this chocolate oatmeal cupcake. I know you might not interested on adding oatmeal inside your cake/muffin especially if you are not oatmeal person. What if I tell you the oatmeal able to produce soft and moist cake? The key is to soak the oatmeal in hot milk/water before adding into batter. They taste great too even without the frosting.

Adapted and slightly modified from Ricke's Ordinary Kitchen
60 oatmeal (Quacker Oat)
250ml milk

120g butter/margarine
150g sugar
2 eggs
1tsp vanilla essence

110g all-purpose flour
1 tsp baking powder
20g cocoa powder
100g chocolate chips
Whipping cream and chocolate rice

1. Bring the milk to boil. Off the heat and mix in the oatmeal. Stir to combine and leave aside for 20 minutes.

2. Cream butter/margarine with sugar till light and fluffy. Add in egg one by one and beat well after each addition.

3. Sift in the flour, cocoa powder and baking powder. Follow by chocolate chips. Fold to combine. Add in the milk oatmeal mixture and mix well.

4. Pour the batter into lined muffin cup till 80% full. Bake in preheated oven 180C for 20 minutes.
5. Leave on rack to cool. Decorate with frosting of your choice.



  1. yeah, can see the cupcake is soft and moist...:)
    btw, can i use the instant oatmeal?

  2. Oh yes, oatmeal is very delicious in bakes.
    A wonderful way to hide them from oatmeal haters

  3. Your cupcakes look moist and soft. I love oatmeals in cakes and breads, but I never did like to eat them as porridge oats! Have a lovely weekend!

  4. Delicious! I love oatmeal as streusels and toppings, never really add them together in the batter. I must try this!

  5. I believe these cupcakes are moist, I have added oatmeal into bread and it turned out moist too! Yes I soaked the oatmeal in milk first too.

  6. Sherleen.T,
    I'm using instant oatmeal too. Happy Baking!


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