Continue reading for recipe
Chocolate Oatmeal Cookie Dough Cupcakes
Ingredients:
24 baked and cooled chocolate cupcakes (from your favorite recipe or a box mix)*
For the Oatmeal Cookie Dough:
½ cup (1 stick) unsalted butter, softened
½ cup sugar*
½ cup flour
½ teaspoon pumpkin pie spice
1 teaspoon vanilla
1 cup old-fashioned oats
1 tablespoon milk (more if needed)
For the Frosting:
2 cans vanilla frosting (or your favorite recipe)
1 teaspoon cinnamon
For the Oatmeal Cookie Toppers:
1 cup old-fashioned oats
¾ cup flour
½ cup shredded natural unsweetened coconut**
¾ teaspoon pumpkin pie spice
½ teaspoon baking soda
1 stick (1/2 cup) unsalted butter, softened
¾ cup sugar*
1 egg
1 teaspoon vanilla
*For a sugar-free cupcake, use Pillsbury sugar-free devils food cake mix and substitute all sugar with Splenda (NOT Splenda for baking , which has sugar).
**I found my natural unsweetened coconut in the bulk bin section of Winco. They also have it at Whole Foods. Check the bulk bins in the natural food section of your grocery store. You can substitute more oatmeal if you cannot find the coconut. Or, use sweetened coconut, but cut down on the amount of sugar.
Directions:
For the Cookie Dough:
1. Mix together oats, flour, and pumpkin pie spice in a medium sized bowl. Set aside.
2. Cream sugar and butter. Mix in dry ingredients and add vanilla and 1 tablespoon milk and stir to combine. If needed, add 1 teaspoon more milk until the mixture comes together.
3. Cut out a small section in the center of each cooled cupcake. Fill with about 1-2 teaspoons of cookie dough. Press into the hole. (You will probably have leftover cookie dough. Go ahead and eat it –it’s egg free! Or mix it in ice cream.)
For the frosting:
Empty the two containers of frosting into a large bowl. Add 1 teaspoon cinnamon and stir. (This can be done with a hand mixer.) Frost cupcakes that have been filled with cookie dough. I like using a #12 tip.
For the Oatmeal Cookie toppers:
1. Preheat oven to 350°. Line two cookie sheets with parchment paper.
2. Combine oats, flour, coconut, pumpkin pie spice, and baking soda in a medium bowl. Set aside.
3. Cream butter and sugar. Beat in egg and vanilla. Stir in oat mixture.
4. Drop equal sized portions onto prepared cookie sheets. Cookies will spread and you don’t want them too big – they need to fit on the cupcake. I used my 1” cookie dough scoop.
5. Bake 13-15 minutes, rotating pans halfway through baking. Cool completely and place one cookie on each cupcake.
Yield: 30 cookies, 24 cupcakes
