It’s hard to imagine a rich, dark chocolate oatmeal cupcake better than these. These chocolate oatmeal cupcakes are unbelievably moist, tender, and worthy of both dessert and breakfast! The super chocolatey frosting cools to a slightly crisp exterior, while staying soft underneath. The whole thing is finger-lickin’ great!
I know dubbing something “World’s Best” is a lofty thing. Rare is the person (if one exists at all?) who has traveled the world, in search of the best chocolate oatmeal cupcake ever 😉
But, hey. When I saw the pan cake version aptly titled “World Best Chocolate Oatmeal Cake,” over at Pinch of Yum, I knew I’d be whipping it up it in my kitchen soon and very soon.
I enjoyed the recipe in the form of a pan cake, but everyone – kids and grown ups alike – shamelessly gushed over the cupcakes. I mean, wowzers…
I’d never think to put oatmeal in my chocolate, nor in my cupcakes. Something about the quick oats makes these cupcakes beyond extraordinary. You don’t taste the oatmeal at all, and nobody would guess these babies are semi-healthy because of a heaping dose of oats.
I had this recipe sitting on my cookbook stand, simply because the chocolate + oats intrigued me to no end. Not to mention the chocolate-marshmallow frosting that forms a thin, crisp exterior while maintaining a soft texture underneath. I’m not a humungous marshmallow eater, but I love the magic that can come out of it (Smores Chocolate Cookie Bars, yes?!)
The whole family lapped up every bit of this luscious frosting, which I totally prefer over traditional frosting. And every crumb was somehow plucked up, leaving only very clean plates.
Tender, rich, moist, and uber chocolatey. Loaded with the goodness of oats, which magically disappear into the batter. Topped with a finger-lickin’ great chocolate marshmallow frosting.
Really, how can all that not be calling your name? It’s calling mine right now.
I have a habit of using strong coffee (in my case, strong decaf) in lieu of water for almost all my chocolate cakes. I promise you will not taste coffee, but what you’ll taste is a flavorful chocolate cake with with a delicious complexity. Just gives it that extra oomph of yumminess.
These chocolate baby cakes rocked my world. And apparently, everyone else’s. Maybe that’s why they’re the world’s best chocolate oatmeal cupcakes. 🙂
Source: Chew Out Loud, adapted from Pinch of Yum
If you missed these, you don’t want to miss ’em again. The easiest, one-bowl method for fabulous yellow cupcakes that kids and grownups love!
My FAVORITE, tenderest, moistest, yummiest Double Chocolate Cake with Kahlua Whipped Cream. I want this for every birthday and every occasion that calls for chocolate. This was one of my earliest posts upon launching the blog, and the photos need a redo pretty badly. But the cake is my all-time favorite. Unbelievably FAB!
If you’ve got gluten-free friends/family, never ever lose this recipe. This Flourless Chocolate Cake is so deeelicious, it makes gluten-free eating taste pretty darn amazing: