Oatmeal Chocolate Chip Mini Cupcakes with Cookie Dough Frosting

These cupcakes could never be muffins. They could never be chillin’ in the world frosting-less. Some of them sunk strangely and some broke a little when I took them out of the pan. …but don’t worry, once these guys are frosted they’re lovely! And once you’re eating one you’re happy!

You see, they bake up cookie-like. A little bit imperfect and a lot delicious.

Oatmeal Chocolate Chip Cupcakes {makes 33-ish minis}
Recipe from How Sweet Eats

Ingredients:

• 1 large egg
• 3/4 cup loosely packed brown sugar
• 2 t vanilla extract
• 1/2 cup (1 stick) unsalted butter, melted + cooled
• 1 1/4 cups all-purpose flour
• 1 1/4 t baking soda
• 1/2 cup rolled oats
• 1/4 t salt
• 1/4 t cinnamon
• 2 T milk
• 1/2 cup mini chips

Cookie Dough Frosting
Recipe from here + Annie’s Eats

Ingredients:

• 1 1/2 sticks unsalted butter (12 T), at room temperature
• 6 T light brown sugar, packed
• 1 3/4 cups confectioners’ sugar
• 1/2 cup all-purpose flour
• heaping 1/4 t salt
• 1 1/2 T milk
• 1 1/4 t vanilla extract
• mini semisweet chocolate chips to top

1. Beat together the butter and brown sugar with an electric mixer until creamy. Mix in confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla until smooth and well blended.
2. Frost the cupcakes generously, sprinkling with mini chocolate chips.

Yay! Click HERE for a printable PDF of the recipe above.

Scandalous.