Chocolate-Oatmeal Cupcakes
Servings
18
servingsPrep time
15
minutesCooking time
30
minutesWait to begin mixing the batter until your oatmeal is cool.
Ingredients
1 Cup Quick Oatmeal & 1-1/2 Cups Boiling Water
1 Stick of Butter (Softened)
1 1/2 Cups of Sugar
2 Large Eggs
2 Teaspoons of Vanilla
1 Cup of Flour
1 Teaspoon of Soda
1/2 Teaspoon of Salt
1/2 Cup Hershey’s Cocoa (heaping)
Directions
- Before mixing, the first step is bring water to a boil then stir in the oatmeal and let cool
- Cream together the butter and sugar
- Add eggs and beat until fluffy
- Add vanilla and cooled oatmeal
- In a separate bowl mix together all the dry ingredients
- Gradually add dry ingredients to the above and mix well
- Use an ice cream scoop and fill cupcake papers 2/3 full
- Bake @ 350 degrees for 30 minutes or until a toothpick comes out clean. I bake 12 at a time. The last six will take less time to bake (28+ minutes)
- Cool before frosting. I use my Buttercream Frosting. I have also used Peanut Butter or a combination Peanut Butter/Buttercream Frosting.
CLICK LINK BELOW:
https://barbarasfrenz.com/2019/11/butter-cream-frosting/ - They freeze well in a double freezer bag. I take them out of the freezer and frost the day of serving
Notes
- Original Recipe from Church of the Open Bible Cookbook; 1974
