Oatmeal Cookie Dough Cupcakes

Oatmeal Cookie Dough Cupcakes

What’s better than cookie dough? Honestly? Whenever I make a batch of cookies, I’m always more than happy to scrape down the sides of the bowl for a mid-bake snack. And the (albeit, tiny) risk of salmonella is still not enough to faze me.


Thankfully though, I have this recipe to satisy my cookie dough needs without TOTALLY jeopardising my health (I mean, come on, this much sugar can’t be exactly good for me). However, instead of boring ol’ choc chip, I decided to jazz it up with oatmeal cookie dough! Oatmeal cookies are the BEST! Of course, only if they DON’T have raisins in them. Oatmeal raisin? I’ll pass, thank you very much!


But making a batch of cookie dough wasn’t just enough and not responsible at all. I needed something to compliment the cookie dough while also making portion size clear (I have no doubt in my mind I would have chugged the cookie dough like a milkshake in two minutes flat had I not l chosen it as a frosting, instead).


The perfect match to the frosting was, obviously, a moist oatmeal cupcake! And, looking back on it, I totally should have stuffed a whole oat cookie inside these beauties. Oh well, maybe next time!

Check out the full post HERE and for more crazy sweet recipes, go HERE.



Yield: 24 (possibly more) cupcakes (depending on size of case)



  • 100g old fashioned oats
  • 175g self raising flour
  • 85g margarine
  • 125g yoghurt
  • 2 eggs
  • 200g sugar
  • 120g honey
  • 150ml milk
  • 2 tsp vanilla
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp nutmeg


  • 200g margarine
  • 140g icing sugar
  • 60g brown sugar
  • 60g oats
  • 100g flour
  • 1 tsp vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg


  • 5 or 6 Oatmeal cookies (1-2 crushed, 4 or so broken into pieces)



  1. Cream together the margarine/butter, sugar, honey and yoghurt until combined.
  2. Mix in the eggs (one by one) and vanilla extract.
  3. Fold in the flour, baking powder and oats along with the spices.
  4. Pour in the milk and stir till combined.
  5. Divide the batter between cupcake cases (you will get 24 or so depending on the size of your cases) and bake at 350°F/177°C for 20 minutes until a tester comes out clean.


  1. In a pan, toast the oats and flour over the stove for a few minutes. Leave to cool completely.
  2. Cream the margarine/butter, sugar and icing sugar until fluffy.
  3. Add in the milk and vanilla.
  4. Fold in the toasted flour and oats mixture.


  1. Spread the frosting liberally on top of the cupcakes.
  2. Finish with cookie crumbs and a cookie piece.