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1
Preheat the oven to 350 degrees F. Line a cupcake pan with 12 cupcake liners.
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2
Line a baking sheet with parchment paper.
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3
For the cake batter: Sift together the cake flour, baking powder, baking soda and salt in a large bowl.
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4
Mix in the granulated sugar, oats and cinnamon.
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5
Add the oil, buttermilk and eggs and mix until smooth and completely combined.
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6
Pour the batter into the cupcake liners and bake until golden brown and risen, 8 to 10 minutes.
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7
Let cool completely before frosting.
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8
For the apple compote filling: In a small skillet, bring the granulated sugar, cinnamon, apples and 2 tablespoons water to a simmer over medium heat and cook until the apples are soft, about 10 minutes.
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9
Set aside to cool completely.
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10
For the oat crumble: In a small bowl, combine the oats, brown sugar, molasses, oil and cinnamon.
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11
Pour the mixture onto the prepared baking sheet and bake, checking every 2 minutes, until golden brown.
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12
Set aside to cool, and then crumble into pieces.
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13
For the molasses frosting: In a medium mixing bowl using an electric mixer, cream the butter until smooth and light.
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14
Add the confectioners' sugar 1/4 cup at a time and mix until completely combined.
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15
Add the molasses and mix.
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16
To assemble: Remove the center of each cupcake with a paring knife.
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17
Fill the center of each with some of the apple compote filling.
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18
Frost with the molasses frosting, and sprinkle with the oat crumble.
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19
Serve immediately, or store in airtight container for up to 2 days.
