High Altitude Oatmeal Chocolate Chip Cupcakes with Brown Sugar Buttercream

Oatmeal Chocolate Chip Cupcakes 5

I’ve been here in Denver on a rotation for medical school for the past two weeks and I have been hesitant to try my hand at baking at high altitude.  But today I felt like giving it a try!  I looked up some advice on baking at altitude and look– the cupcakes did not sink in the middle!

Oatmeal Chocolate Chip Muffins

Here are the adjustments I made to bake at high altitude (5,280 ft) using the advice from The Muffin Lady:

  • bake at the same temperature
  • add an extra 1.5–2 rounded tablespoons of flour per cup
  • add 1/4 teaspoon of salt to help with leavening
  • cut the baking powder and baking soda in half
  • add an extra egg

I have included a sea level version, but I haven’t tried it yet.  Let me know how it turns out!

Oatmeal Chocolate Chip Cupcakes 2

I combined the ideas from oatmeal chocolate chip cupcakes from Love and Olive Oil and chocolate chip cupcakes from How Sweet It Is.  I would describe this cupcake as a cupcake muffin hybrid.  I will be interested to try my sea level version when I return to Florida to see the differences.

This frosting is very sweet, so a little goes a long way.  The frosting really complements the cupcake so it will taste less sweet when you eat it with the cupcake.

Oatmeal Chocolate Chip Cupcake Recipe (High Altitude Version)

adapted from Love and Olive Oil and How Sweet It Is

yield: 17 cupcakes

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 3 eggs
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup quick cooking oatmeal (or chopped whole oats)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups all purpose flour
  • 1/2 cup milk
  • 1 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees.  Line muffin tin with paper baking cups.

Cream butter, sugar, and eggs together.  Combine the  dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Next, mix in the milk.  Then add the remaining dry ingredients. Stir in the chocolate chips.

Pour into cupcake tins until three quarters full and bake for 20-25 mins at 350. Let them cool and then frost.

Brown Sugar Buttercream Recipe

adapted from Always with Butter

Ingredients

  • 1 1/2 sticks unsalted butter, softened to room temperature
  • 1/3 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar
  • 2 Tbsp milk

Directions

Combine the butter, brown sugar, and cinnamon using an electric hand mixer.  Add the vanilla.  Mix in the powdered sugar 1/2 cup at a time and alternate with adding 1 Tbsp of milk.  Frost the cupcakes!

Oatmeal Chocolate Chip Cupcake Recipe (Sea Level Version)

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup quick cooking oatmeal (or chopped whole oats)
  • 1/2 tsp ground cinnamon
  • 1 1/4 cups all purpose flour
  • 1/2 cup milk
  • 1 cup semisweet chocolate chips
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