Ingredients

• Cupcakes
• 1 cup of rolled oats, old fashion
• 1 cup of coffee
• 1 1/2 cups of flour
• 1 cup of granulated sugar
• 1/2 cup of brown sugar
• 1/2 teaspoon of salt
• 1 teaspoon of sodium bicarbonate (baking soda)
• 1 teaspoon of baking powder
• 2 tablespoons of cocoa powder (unsweetened)
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• 1/2 cup of Vegetable oil
• 2 egg(s)
• 1 teaspoon of vanilla extract
• 1 cup of chocolate chips
• 1 cup of whipping cream
• 1/2 cup of milk
• 1 teaspoon of coffee
• 1 package of pudding mix
• 1 small pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tins with cupcake liners.

2. In a bowl, combine the rolled oats and hot brewed coffee. Let it sit for about 10-15 minutes until the oats are soft and have absorbed most of the coffee.

3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, salt, baking soda, baking powder, cocoa powder, cinnamon, and nutmeg.

4. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract.

5. Add the soaked oats and coffee mixture to the wet ingredients and mix until combined.

6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

7. Fold in the chocolate chips.

8. Fill each cupcake liner about 2/3 full with the batter.

9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

10. Allow the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

11. In a mixing bowl, gently whisk the instant coffee into cream and milk until dissolved.

12. Stir in vanilla, salt and pudding mix. Whip until stiff peaks form. Serve immediately, or refrigerate until ready to serve. These cupcakes are best enjoyed within a couple of days and stored in the fridge.