Oatmeal Chocolate Chip Cupcakes with Brown Sugar Buttercream

Source: Love & Olive Oil

Oatmeal Chocolate Chip Cupcakes with Brown Sugar Buttercream
Makes 12 cupcakes.

7/8 cup boiling water
1/2 cup quick oatmeal
1/4 cup butter or margarine
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg (slightly beaten)
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 tablespoon cocoa powder
1 cup chocolate chips (mini would work best)

2 large egg whites
1/2 cup packed light-brown sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into tablespoons

Preheat oven to 350F. Line muffin tin with cupcake papers.

Pour boiling water over oatmeal. Let stand for 10 minutes until absorbed. Add margarine and stir until melted. Add brown sugar, white sugar, and eggs. Mix well.

Sift together flour, salt, baking soda, cinnamon, and cocoa powder. Add to sugar mixture and mix well. Stir in most of chocolate chips, saving approximately 1/4 cup.

Distribute 1/4 cup batter into each muffin cup. Sprinkle a few remaining chocolate chips on top. Bake for 22-25 minutes or until a toothpick inserted in the middle comes out clean. Cool 2 minutes, then remove from pan and allow to cool completely on rack.

For frosting, in a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch. Transfer to the clean bowl of an electric mixer. Beat on medium speed until fluffy and cooled, about 15 minutes. Raise speed to high; beat until stiff peaks form. Reduce speed to medium-low; add butter, 2 to 3 tablespoons at a time, until fully incorporated. Spread or pipe onto cooled cupcakes.