Oatmeal Chocolate Chip Cupcakes Recipe

Name: Oatmeal Chocolate Chip Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. oats (quick); 1 1/3 c. boiling water; 2 c. brown sugar, packed; 1/2 c. melted butter; 2 eggs, lightly beaten; 2 Tbsp. cocoa; 1 tsp. soda; 1/2 tsp. salt; 2 tsp. vanilla; 1 pkg. (12 oz.) chocolate chips, divided; 2/3 c. chopped nuts; 1 3/4 c. flour

Servings: persons

1 c. oats (quick)
1 1/3 c. boiling water
2 c. brown sugar, packed
1/2 c. melted butter
2 eggs, lightly beaten
2 Tbsp. cocoa
1 tsp. soda
1/2 tsp. salt
2 tsp. vanilla
1 pkg. (12 oz.) chocolate chips, divided
2/3 c. chopped nuts
1 3/4 c. flour

1
In a large bowl, pour boiling water over oats.
2
Let stand 10 minutes.
3
Stir in brown sugar and butter.
4
Mix in egg.
5
Sift together flour, cocoa, soda and salt.
6
Add flour mixture to batter; mix well.
7
Stir in vanilla and half the chocolate chips.
8
Divide batter among 24 fluted paper muffin cups or greased and floured cups.
9
Sprinkle tops with nuts and remaining chips.
10
Bake at 350u00b0 for 18 to 20 minutes or until toothpick inserted comes out clean.

2363

kcal

Calories

131

Fat

272

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. oats (quick), 1 1/3 c. boiling water, 2 c. brown sugar, packed, 1/2 c. melted butter, and more.

Yes, Oatmeal Chocolate Chip Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Chocolate Chip Cupcakes

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